Wine-Poached Pears with Cinnamon and Clove

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Elegant pears gently poached in red wine infused with warm cinnamon and clove for a fragrant dessert. This French-inspired recipe, ready in about 60 minutes, layers Bosc pears, dry red wine, granulated sugar 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 180 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.

Ingredients

• 4 whole, peeled with stems intact Bosc pears
• 4 cups dry red wine
• 3/4 cup granulated sugar
• 2 sticks cinnamon stick
• 6 whole cloves
• 2 tbsp lemon juice
• 1 cup water

Instructions

1. Step 1: In a large saucepan, combine 4 cups dry red wine, 3/4 cup granulated sugar, 2 cinnamon sticks, 6 whole cloves, and 1 cup water. Stir over medium heat until sugar dissolves and mixture simmers gently.
2. Step 2: Add 4 peeled Bosc pears with stems intact to the simmering wine mixture. Cover partially and poach pears for 25-30 minutes, turning occasionally, until tender when pierced with a knife.
3. Step 3: Remove pears carefully with a slotted spoon and set aside. Increase heat to medium-high and boil poaching liquid until reduced by half and syrupy, about 15 minutes.
4. Step 4: Drizzle the syrup over the pears, adding 2 tbsp lemon juice to brighten flavors just before serving warm or chilled.