Red Wine Poached Pears

A black camp pot with two pear halves poaching in a red wine based liquid.

Fresh fruit makes great desserts, including these red wine poached pears. They are sweet and soft, infused with cinnamon and raspberry flavors. The pears get a bright, vivid red color from the combination of red wine and fresh raspberries. 

Pear is a very underutilized fruit that is similar to apples. However, pears have a better texture when cooked and don’t dissolve as easily. In this recipe the sweet pears partner well with the richness of the red wine based poaching liquid.

The pear and sauce are very rich, so it is necessary to serve it with something to help pull this back. Try whipped cream, plain vanilla ice cream, or even full-fat vanilla yogurt. Save any remaining poaching liquid to drizzle over waffles, pancakes, or ice cream. 

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A black camp pot simmering with red wine and raspberries, with a peeled pear half being added.
When the red wine and raspberry poaching liquid is at a simmer add the prepared pears to be cooked.
A white camp plate with a sliced pear sitting in a bed of red wine and raspberry sauce and a side of whipped cream.
Slicing the pear and fanning it out on the serving plate creates a fancy presentation. The pear halves can be served whole also.
A black camp pot with two pear halves poaching in a red wine based liquid.
Simmer the pears in the red wine liquid turning as necessary to cook through and create an even red color.

Red Wine Poached Pears Recipe

A black camp pot with two pear halves poaching in a red wine based liquid.
Fresh fruit makes great desserts, including these Red Wine Poached Pears which are sweet and soft with cinnamon and raspberry flavors.
Preparation 10 minutes
Cook 25 minutes
Ready in 35 minutes
Servings 2 Servings


  • 1 pear
  • 1/4 cup sugar
  • 1 teaspoon dessert rub or ½ teaspoon cinnamon
  • 1 cup red wine
  • 1/2 cup water
  • 1/2 teaspoon vanilla extract
  • 1/4 cup raspberries


  • small pot


  • Prepare the pear by peeling, then halving and removing the seeds.
  • In a pot add the sugar, dessert rub, red wine, water, vanilla, and raspberries. Slowly bring to a simmer, stirring to make sure the sugar dissolves.
  • Add the pears to the red wine liquid and simmer for 20 minutes, or until soft.
  • Remove the pears from the poaching liquid then slice thinly before transferring to the serving plate. Drizzle some additional poaching liquid on top as a sauce.

Nutritional Information

Serving: 2gCalories: 268kcalCarbohydrates: 46gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 9mgPotassium: 280mgFiber: 4gSugar: 37gVitamin A: 30IUVitamin C: 8mgCalcium: 24mgIron: 1mg

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Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
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