Wine-Poached Pears with Cardamom and Clove Syrup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pears gently poached in red wine infused with aromatic cardamom and cloves for an elegant dessert. This French-inspired recipe, ready in about 60 minutes, layers firm ripe pears, peeled and cored, dry red wine, water into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 210 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 French cuisine 210 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large saucepan, combine 750 ml dry red wine, 1 cup water, 1 cup granulated sugar, 6 lightly crushed green cardamom pods, 5 whole cloves, 1 tsp lemon zest, and 1 split vanilla bean. Bring to a gentle simmer over medium heat, stirring until sugar dissolves.
  2. Step 2: Add 4 peeled and cored medium pears upright into the simmering liquid. Reduce heat to low and poach gently for 25-30 minutes, turning pears every 10 minutes, until tender when pierced with a knife.
  3. Step 3: Carefully remove the pears with a slotted spoon and set aside on a serving dish.
  4. Step 4: Increase heat to medium-high and boil the poaching liquid for 10-15 minutes until it reduces to a syrupy consistency that coats the back of a spoon.
  5. Step 5: Remove and discard cardamom pods, cloves, lemon zest, and vanilla bean. Spoon the warm syrup over the pears.
  6. Step 6: Garnish with fresh mint leaves if desired and serve warm or chilled.

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