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The most delicious Amaretto Red Wine Poached Pears made with cinnamon, cloves and star anise and served with an Amaretto whipped cream. This dessert is not only light and elegant but it’s so easy to make and makes your home smell like Christmas!
If you’re looking for a festive dessert that tastes just like Christmas then these Red Wine Poached Pears are it.
They’re poached in a variation of our Amaretto Mulled Wine that’s filled with beautiful Christmas spices like cinnamon, cloves, star anise, orange zest and a splash of Amaretto liqueur.
The pears are then served in an Amaretto whipped cream – don’t worry this doesn’t taste like Amaretto overload, it’s the perfect balance and utterly delicious.
This dessert looks so impressive and elegant plus it’s really light so it’s the perfect dessert to serve after a big meal when you don’t want anything that’s too sweet or heavy.
See the recipe below including notes on ingredients, step by step photos, tips, variations and a video tutorial. For the full printable recipe scroll to the bottom or click the recipe link below
Ingredients
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Pin ItIngredient notes and substitutions
- Pears – we used Blush pears which are similar to Bosc and D’Anjou pears. Most pears will work well if they are not too overripe.
- Red wine – you don’t need to use an expensive wine for this in fact, I urge you not to because we’re infusing it with different flavours. Reds I recommend using are Montepulciano, Sangiovese or Chianti.
- Amaretto – we like to use Disaronno but any brand will do.
- Sugar – we use golden caster or light brown sugar but you can use white granulated sugar instead.
- Spices – you need to use whole spices of cinnamon, cloves and star anise (do not use ground).
- Heavy cream – (known as double cream in the UK) you can also use whipping cream.
Step by step photos and instructions
Pour the wine into a medium-sized saucepan and add the sugar, 4 tablespoons of Amaretto, the peel of 1 orange and the spices. Heat on a medium until it simmers (photos 1 and 2).
Meanwhile, use a vegetable peeler to peel the skin from the pears (press lightly to avoid taking off too much flesh) (photos 3 and 4).
Once the wine is simmering, turn it down low and add the pears. Cover with a lid and simmer on low for 25 minutes turning the pears every so often so they are an even colour all over (photos 5 and 6).
After 25 minutes turn off the heat. You can let the pears cool in the wine until they are just warm and serve with Amaretto whipped cream (see below). Alternatively, you can remove the pears, let them cool then store them in the fridge until you need them (they can be warmed back up in the wine if you prefer to serve them warm).
Amaretto whipped cream
Put the heavy cream in a mixing bowl with the amaretto. Use an electric whisk to whip to soft peaks. Serve poached pears with the cream (photos 7 and 8).
Optional serving suggestion (red wine syrup)
To make a red wine syrup for serving simply put 1 cup (240ml) of the red wine poaching liquid in a saucepan and simmer it until it reduces into a thick syrup.
Spoon it on serving plates or drizzle it over the pears then serve with the Amaretto whipped cream (or ice cream).
Recipe tips and FAQ’s
- Don’t peel the pears too soon – don’t peel the pears in advance as they will oxidise and turn brown. it’s best to peel them as you bring the red wine to a simmer.
- To check the pears are done – you should be able to insert a toothpick into the thickest part of the pear with ease.
- Using liqueur – you don’t need to add the liqueur to the poaching liquid or cream. You can also use another liqueur you like such as dark rum, brandy or Marsala.
- Add vanilla – you can add 1 teaspoon of vanilla extract to the red wine if you’d like an extra boost of sweet vanilla flavour.
- What to do with leftover poaching liquid – leftover red wine poaching liquid can be served as mulled wine however most of the alcohol will have evaporated so it won’t have a strong wine taste. Alternatively, you can use it in cocktails and desserts.
- Serving suggestions – instead of the whipped cream you can serve the red wine poached pears with vanilla ice cream. Make sure to read our serving suggestion about making a super simple red wine syrup with the poaching liquid.
It’s best to use firm pears so they don’t become mushy. We used Blush pears which are similar to Bosc or D’Anjou varieties. Don’t use Bartlett pears as they are too soft.
Don’t use an expensive wine as we’re infusing it with sugar, citrus and spices. If possible use an Italian red such as Montepulciano, Chianti or Sangiovese (again don’t spend too much).
Once cooled the pears will keep well in the fridge for up to 2 days. Don’t store them in the poaching liquid or they will become mushy. You can store the poaching liquid separately and use it to warm the pears up for serving (they can also be served cold or at room temperature).
Yes, to freeze the poached pears make sure they are completely cool then freeze in individual portions. You can also freeze the poaching liquid seperatly. Defrost completely and reheat in the poaching liquid.
More Christmas Recipes to try
Italian Christmas Recipes
Ice Cream Stuffed Mini Panettone (Cherry and Chocolate)
Italian Christmas Recipes
Christmas Spiced Cranberry and Prosecco Fizz
Italian Cookies
Italian Butter Cookies (Pasta Frolla Montata)
Italian Christmas Recipes
Italian Almond Cookies (Ricciarelli)
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Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Amaretto Red Wine Poached Pears
Ingredients
- 4 firm pears , (such as Blush, Bosc or D’Anjou)
- 1 bottle Italian red wine, (such as Montepulciano, Chianti or Sangiovese)
- 4 tablespoons Amaretto liqueur
- ½ cup light brown sugar, (110g) can also use white granulated sugar
- 1 orange peel
- 1 cinnamon stick
- 3 star anise
- 3 cloves
For serving
- 1 cup heavy cream (double cream UK), (240ml)
- 1 tablespoon Amaretto liqueur
Instructions
- Pour the wine into a medium sized saucepan and add the sugar, 4 tablespoons of Amaretto, the peel of 1 orange and the spices. Heat on a medium until it simmers.
- Meanwhile, use a vegetable peeler to peel the skin from the pears (press lightly to avoid taking off too much flesh). Once the wine is simmering, turn it down low and add the pears. Cover with a lid and simmer on low for 25 minutes turning the pears every so often so they are an even colour all over.
- After 25 minutes turn off the heat. You can let the pears cool in the wine until they are just warm and serve with Amaretto whipped cream (see below). Alternatively you can remove the pears, let them cool then store them in the fridge until you need them (they can be warmed back up in the wine if you prefer to serve them warm).
Amaretto whipped cream
- Put the heavy cream in a mixing bowl with the amaretto. Use an electric whisk to whip to soft peaks. Serve poached pears with the cream.
Red wine syrup (optional serving suggestion)
- You can simmer 1 cup (240ml) of red wine poaching liquid in a saucepan until it reduces to a thick syrup. Spoon some syrup onto the serving plates or drizzle it over the pears.
Video
Notes
- Don’t peel the pears too soon – don’t peel the pears in advance as they will oxidise and turn brown. it’s best to peel them as you bring the red wine to a simmer.
- To check the pears are done – you should be able to insert a toothpick into the thickest part of the pear with ease.
- Using liqueur – you don’t need to add the liqueur to the poaching liquid or cream. You can also use another liqueur you like such as dark rum, brandy or Marsala.
- Serving suggestions – instead of the whipped cream you can serve the red wine poached pears with vanilla ice cream. Make sure to read our serving suggestion about making a super simple red wine syrup with the poaching liquid.
- What to do with leftover poaching liquid – leftover red wine poaching liquid can be served as mulled wine however most of the alcohol will have evaporated so it won’t have a strong wine taste. Alternatively, you can use it in cocktails and desserts.
- Storage – Once cooled the pears will keep well in the fridge for up to 2 days. Don’t store them in the poaching liquid or they will become mushy. You can store the poaching liquid separately and use it to warm the pears up for serving (they can also be served cold or at room temperature).
- Nutrition – Nutritional information is an estimate and includes serving with heavy cream.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looks delicious! I love pears poached in red wine but never tried adding amaretto. Will give that a go soon.
Thanks so much Frank, hope you enjoy them. Have a wonderful Christmas!