Poached Pears Grape Syrup

The kitchen filled with the most incredible spiced grape aroma while these pears simmered away. My daughter wandered in from doing homework, drawn by the smell, and asked what perfume I was wearing. That moment of watching the deep red syrup bubble gently around the pear halves convinced me this dessert is pure magic.

I first made these for a dinner party when I realized I had forgotten to buy dessert ingredients. A friend had mentioned poaching fruit in juice instead of wine, and I had a bottle of grape juice in the fridge. The guests actually gasped when I brought them to the table.

Ingredients

• 4 ripe but firm pears: Peeled, halved and cored. Bosc or Anjou work beautifully because they hold their shape during cooking.
• 750 ml (3 cups) red grape juice: The base of our syrup. Choose a good quality juice you would enjoy drinking on its own.
• 60 g (1/3 cup) granulated sugar: Just enough to enhance the grape flavor without making it cloyingly sweet.
• 1 cinnamon stick: Adds warmth that pairs perfectly with the grape notes.
• 1 star anise: Gives a subtle licorice undertone that makes the flavor profile sophisticated.
• 1 strip lemon zest: Brightens everything and cuts through the sweetness.
• Fresh mint leaves: For garnish and a pop of fresh flavor against the rich syrup.
• Crushed pistachios or toasted almonds: Add lovely texture and a nutty finish.

Instructions

Build your fragrant syrup base:

Combine the grape juice, sugar, cinnamon stick, star anise, and lemon zest in a large saucepan. Bring it to a gentle simmer over medium heat, stirring until the sugar dissolves completely.

Add the pears:

Carefully lower the pear halves into the simmering syrup, arranging them so they are mostly submerged. The liquid might not cover them completely, and that is perfectly fine.

Let them get tender:

Simmer gently for 20 to 25 minutes, turning the pears occasionally with a spoon. They are ready when a knife slips through them easily but they are not falling apart.

Concentrate that syrup:

Remove the pears with a slotted spoon and set them aside on a plate. Turn up the heat and boil the syrup for 5 to 10 minutes until it thickens slightly and becomes more intense.

Bring them together:

Discard the spices and lemon zest from the syrup. Return the pears to the syrup and let everything cool to room temperature, or chill in the refrigerator for later.

Make it beautiful:

Place two pear halves on each plate, drizzle generously with the deep red syrup, and scatter with fresh mint leaves and crushed nuts if you are feeling fancy.

Save

These have become my go to when I want to serve something impressive but do not want to turn on the oven or spend hours prep work. Watching people take their first bite, eyes widening at how something so simple tastes so extraordinary, never gets old.

Make It Your Way

White grape juice works beautifully if you prefer a lighter, more delicate appearance. The flavor will be slightly different but equally delicious. You can also add a splash of vanilla extract or a few whole cloves to the syrup for extra depth.

Serving Suggestions

These pears are stunning either warm or chilled. Serve them with a scoop of vanilla ice cream for a classic combination, or with a dollop of whipped cream for extra indulgence. They also pair wonderfully with a sharp cheddar cheese on the side.

Storage and Timing

The pears actually improve after a day in the refrigerator as they absorb more of the spiced syrup. Store them in an airtight container for up to 4 days. Let them come to room temperature for about 30 minutes before serving if you have been keeping them chilled.

• Make these a day ahead for stress free entertaining
• The leftover syrup is incredible drizzled over vanilla yogurt or pancakes
• Frozen pears will not work here, fresh is absolutely essential

Save

Sometimes the simplest desserts are the ones that linger in memory longest, both for the person making them and the people lucky enough to share them.

Recipe FAQs

→ What is the best type of pear for poaching?

Firm, ripe pears such as Bosc or Bartlett work best as they hold their shape while cooking without becoming mushy.

→ Can I substitute grape juice with another fruit juice?

Yes, white grape juice or apple juice can be used for a lighter or different flavor, but red grape juice gives a rich color and depth.

→ How long should pears simmer in the syrup?

Simmer pears gently for 20 to 25 minutes until they are tender but still hold their shape for optimal texture.

→ What spices enhance the flavor of the syrup?

Cinnamon sticks and star anise add warmth and complexity; lemon zest brightens the flavor and can be omitted if preferred.

→ How should the poached pears be served?

Serve pears drizzled with the syrup, garnished with fresh mint leaves and crushed pistachios or toasted almonds for texture and aroma.

→ Can the poached pears be prepared ahead of time?

Yes, they can be cooled and refrigerated; flavors deepen when chilled and they can be served cold or gently warmed.