As the cooler months settle in and the days grow shorter, there’s something undeniably comforting about leaning into slower, more considered cooking—meals that simmer gently on the stove, warming the kitchen and filling it with spice-laced aromas. Pears, one of winter’s quiet heroes, become something quite magical when poached in red wine, ginger and spice. This dish is the kind of dessert made for lingering around the table with friends, sharing stories and second helpings—or for curling up solo on the couch, bowl in lap, savouring every soft, syrupy bite.
This is a really simple recipe to make, and you can certainly make and enjoy it straight away. However, I highly recommend making it the day before and letting the pears sit in this lovely syrup - it will deepen their flavour and colour.
Your pears don't need to be ripe, they will soften as they cook. If you use very ripe pears, be sure to take them out earlier so they don't turn to mush!
Ingredients (Serves 4)
4 ripe but firm pears (such as Packham or Beurre Bosc), peeled, halved, and cored
2 cups Australian Shiraz (or your country of choice!)
2 cups water
¾ cup coconut sugar
Peel of 1/2 an orange (use a veggie peeler to get long strips, avoiding the pith)
1 cinnamon stick
2 whole allspice berries
2 whole cloves
5cm piece fresh ginger, sliced
1 tsp vanilla extract or ½ vanilla bean, split (optional)
Vanilla CoYo icecream, to serve
In a large saucepan, combine the Shiraz, coconut sugar, orange peel, cinnamon stick, allspice berries, ginger slices, and vanilla. Bring to a gentle simmer over medium heat, stirring until the sugar has dissolved.
Carefully add the halved pears to the pan, cut side down. Make sure they are mostly submerged—add a splash of water if needed. Reduce the heat to low and let the pears simmer gently for 10-12 minutes, turning them half way through, or until they’re tender but still holding their shape.
Once cooked, take the saucepan off the heat and allow the pears to cool in the poaching liquid. This helps deepen their colour and infuse them with even more flavour. If you have time, refrigerating them in the liquid overnight makes them even better.
When ready to serve, lift the pears out and set them aside. Strain the poaching liquid, then pour it back into the pan and simmer uncovered until it reduces to a glossy, syrupy consistency—this usually takes about 20-30 minutes, possibly longer.
Serve the pear halves warm or chilled, drizzled with the reduced syrup and topped with a scoop of vanilla icecream or mascarpone - I especially love this recipe with CoYo vanilla icecream. For a little crunch, you can finish with a sprinkle of crushed toasted almonds or hazelnuts.
If not enjoying straight away, store the pears in their syrup to keep them moist, for up to a couple of weeks. Or, freeze to enjoy another time and simply reheat the syrup to pour over.
