Chef Anthony De Palma

Pinot Poached Pear Recipe

Here is a simple dessert recipe that can be used individually or as a component to a dish!






1   bottle Pinot Noir

¾   cup sugar (5 ¼ ounces)

25 black peppercorns

3    whole cloves

3   sprigs fresh thyme

5   sprigs fresh mint leaves

1    vanilla bean, halved lengthwise, seed scraped out and reserved

½    cinnamon stick

⅛   teaspoon salt

6    ripe but firm pears (about 8 ounces each), preferably Bosc or Bartlett




  1. Use a vegetable peeler to peel strips of zest, but take care to avoid the bitter pith beneath the skin.
  2. Bring the wine, sugar, peppercorns, cloves, mint, thyme, vanilla seeds and pod, cinnamon, and salt to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until sugar dissolves completely, about 5 minutes; cover and set aside until needed.
  3. Peel, core and halve the pears. Add the pears to the wine mixture. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until pears are tender and a toothpick or skewer can be inserted into pear with very little resistance, 10 to 20 minutes, gently turning the pears over every 5 or so minutes.


  1. Using a slotted spoon, transfer the fruit to a shallow casserole dish. Return the syrup to medium heat and simmer until it is slightly thickened and measures 1 1/4 to 1 1/2 cups, about 15 minutes. Strain the syrup through a fine mesh strainer, then pour over the pears, discarding the strained solids. Refrigerate the pears until well chilled, at least 2 hours or up to 3 days. To serve, spoon portions of fruit and syrup into individual bowls.



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