TOTAL TIME: Prep: 10 min. Cook: 25 min. + standing
MAKES: 4 servings


  • 2 cups dry red wine
  • 1 cup water
  • 1/2 cup sugar
  • 1 lemon peel strip (about 2 inches wide)
  • 1 cinnamon stick (3 inches)
  • 1/2 teaspoon whole peppercorns
  • 1 cup fresh or frozen cranberries
  • 4 medium Bosc pears (about 6 ounces each)
  • Creme fraiche or sour cream, optional


  1. In a large saucepan, bring the first six ingredients to a boil; add cranberries. Reduce heat; simmer, uncovered, 10 minutes.
  2. Meanwhile, core pears from bottom, leaving stems intact. Peel pears. Add to pan, in a single layer on their sides. Simmer, uncovered, 10 minutes longer or until pears are almost tender, turning occasionally. Remove from heat; let stand 10 minutes.
  3. Drain pears; reserving poaching liquid and cranberries. Remove peppercorns. Place pears on dessert plates; drizzle with reserved poaching liquid. Top with cranberries and crème fraiche, if desired. Yield: 4 servings.
Originally published as Red Wine & Cranberry Poached Pears in Country Woman October/November 2014

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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