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Rosé and Cranberry Poached Pears

Luscious rosé and cranberry poached pears with star anise, orange zest, and honey. A vibrant, make-ahead dessert that wows with elegance.
Prep Time15 minutes
Cook Time1 hour
Chill Time4 hours
Total Time5 hours 15 minutes
Course: Dessert
Servings: 4 people

Equipment

  • Medium saucepan (deep enough to submerge pears)
  • Measuring Cups and Spoons
  • Knife (for peeling and slicing)
  • Cutting board
  • Slotted Spoon
  • Small lid or parchment paper (to keep pears submerged)
  • Melon baller or small spoon (for removing seeds)
  • Container with lid (for chilling)

Ingredients

  • 1 1/2 cups rosé wine
  • 1/4 cup granulated sugar
  • 1/4 cup honey for a floral sweetness
  • 6 small slices fresh ginger
  • 1/2 vanilla bean split and scraped (or 1 tsp vanilla extract)
  • 1-2 whole star anise for a hint of warmth
  • 4 firm Bartlett or Bosc pears peeled
  • 5-6 cups water as needed to cover pears
  • 1 cup fresh or frozen cranberries
  • Zest of 1 orange for brightness
  • Optional garnish: whipped cream or mascarpone toasted almonds, or fresh thyme sprigs

Instructions

Prepare the Poaching Liquid:

  • In a deep medium saucepan, combine the rosé, sugar, honey, ginger slices, vanilla bean, star anise, and orange zest.
  • Bring the mixture to a boil over medium heat, stirring until the sugar and honey dissolve completely.

Poach the Pears:

  • Gently add the peeled pears to the saucepan. Add enough water to ensure the pears are completely submerged. (If needed, add a bit more water.)
  • Place a lid from a smaller pot or a piece of parchment paper on top of the pears to keep them submerged.
  • Reduce the heat to low and let the pears simmer for 30-35 minutes, or until they are tender when pierced with a knife.

Reduce the Poaching Liquid:

  • Using a slotted spoon, carefully transfer the pears to a container and set aside.
  • Turn the heat to high and let the poaching liquid boil until it reduces by about half, approximately 15-20 minutes. The liquid should become slightly syrupy.

Add the Cranberries:

  • Add the cranberries to the reduced poaching liquid and cook for an additional 3-4 minutes, or until they begin to split and soften. This will infuse the syrup with a beautiful red hue and a tart note.

Combine and Chill:

  • Pour the poaching liquid, along with the cranberries, over the pears. Allow the mixture to cool completely, then cover and refrigerate overnight (up to a week) for the flavors to deepen.

Serve:

  • To serve, carefully slice each pear in half lengthwise and remove the seeds with a melon baller or small spoon.
  • Arrange the pears on a plate with a few spoonfuls of the poaching liquid and cranberries. Garnish with a dollop of whipped cream or mascarpone and a sprinkle of toasted almonds for crunch. For an herbal touch, add a small fresh thyme sprig.