Poached Red Pear Zinfandel

READY IN: 37mins
Recipe by Charlotte J

Diabetic Exchange 1 Carbohydrates, 1 Fruit, 1 Fat

Top Review by Debbwl

Yum! The white zin reduced down to a beautiful pink that was as pretty as it was tasty. I received some nice dark red pears in our CSA box that upon poaching turned an almost chocolate color, did not have any fresh mint for garnish so stuck a toasted almond sliver in the top to look kind of like a stem. Thanks for the post.

Ingredients Nutrition


  1. Core pears from bottom, leaving stem intact.
  2. Using a paring knife, peel a spiral channel from tip to bottom of fruit, if desired.
  3. Slice the very bottom off pears to allow them to stand upright.
  4. Stand pears up in the bottom of a large saucepan then add wine and vanilla.
  5. Bring mixture just to boiling.
  6. Reduce heat and simmer pears, covered, for 10 to 15 minutes or until pears are just tender.
  7. Using a slotted spoon, transfer pears to four dessert dishes.
  8. Add sugar to liquid in pan and bring to boiling.
  9. Reduce heat and simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3 cup and is the consistency of a thin sauce.
  10. Spoon sauce over pears.
  11. Drizzle honey on top.
  12. Serve warm or chilled.
  13. Garnish sauce on each plate with fresh mint leaves, if desired.

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