The origins of poached pears date back centuries, to a time when cooks needed ways to preserve and enhance firm, late-season fruit. In France, it became known as poires au vin rouge, often made with Burgundy wine and warm spices. Over time, it spread across Europe, each region giving it a twist. Italians often add lemon zest and honey, while in South Africa, Cape red wines and cinnamon lend a richer, flavour. You can make these poached pears ahead of time, serve them warm or chilled, and dress them up or down depending on the occasion.

Ingredients

• 4 firm pears, peeled (keep the stems on)
• 2 cups (500ml) red wine (Merlot or Shiraz work well)
• 1 cup (250ml) water
• ¾ cup (150g) sugar
• 1 cinnamon stick
• 3–4 whole cloves
• 1 strip of orange peel
• 1 tsp vanilla essence (optional)

Method

1. In a medium saucepan, combine the red wine, water, sugar, cinnamon, cloves and orange peel. Heat gently, stirring until the sugar dissolves, then bring to a light simmer.
2. Add the peeled pears to the liquid, making sure they’re mostly covered. Simmer gently for 20–25 minutes, turning now and then so they colour evenly. They’re done when a knife slips in easily.
3. Remove the pears and simmer the remaining liquid for about 10 minutes until it thickens into a syrup. Strain out the spices.
4. Place a pear in each bowl and drizzle with the syrup. Serve with ice cream, whipped cream, or a spoonful of mascarpone.