Amaretto Red Wine Poached Pears
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!
Servings: 4 servings
Calories: 323kcal
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.
Nutrition
Calories: 323kcal | Carbohydrates: 32g | Protein: 3g | Fat: 22g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 19mg | Potassium: 287mg | Fiber: 6g | Sugar: 20g | Vitamin A: 937IU | Vitamin C: 12mg | Calcium: 75mg | Iron: 1mg