Pears in Red Wine (Birnen im Rotwein)

Pears Poached in Red Wine

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  • Total: 60 mins
  • Prep: 30 mins
  • Cook: 30 mins
  • Yield: 3 pint jars (6 servings)
Nutritional Guidelines (per serving)
377 Calories
1g Fat
67g Carbs
5g Protein
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Nutrition Facts
Servings: 3 pint jars (6 servings)
Amount per serving
Calories 377
% Daily Value*
Total Fat 1g 1%
Saturated Fat 0g 1%
Cholesterol 0mg 0%
Sodium 14mg 1%
Total Carbohydrate 67g 24%
Dietary Fiber 13g 47%
Protein 5g
Calcium 73mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Make these pears a few days ahead of time or can them for winter eating. The pears are marinated in red wine which has been aromatized with vanilla and cloves. A fruit juice-sweetened version that replaces the white sugar is also discussed.


  • 1 (750 mL) bottle fruity, red wine (such as Merlot)
  • 1/2 c. sugar or to taste (or 1/2 c. apple juice concentrate)
  • 10 whole cloves
  • 1/2 vanilla bean
  • 6 to 8 ripe pears
  • Optional: 2 oz. cognac or brandy
  • Optional: 2 oz. Cassis liqueur

Steps to Make It

  1. Gather the ingredients.

  2. Pour the red wine into a saucepan (a whole bottle).

  3. Add the sugar or fruit juice and the cloves.

  4. Cut the vanilla bean down the center and scrape out the seeds.

  5. Add the seeds and the bean to the red wine.

  6. Bring the wine to a boil, reduce heat and simmer until the liquid is reduced by about one-third.

  7. Meanwhile, wash and peel the pears.

  8. Cut into quarters and core.

  9. Place pears in clean jars if canning (raw pack). If planning on eating later in the week (not canning), place them in a container that fits in the refrigerator.

  10. Taste the red wine. Add more sugar if not sweet enough. You can add stevia to sweeten instead for low sugar recipe.

  11. Remove red wine from heat and add brandy or cognac and Cassis.

  12. If you are canning, pour the hot liquid over the pears in jars, leaving a half-inch air space. Add lids and screw down hand tight.

  13. Place the glasses in boiling water bath or pressure canner so that the water comes over the lids by at least one inch. A process according to best canning methods. For pints, process 20 minutes at sea level or 30 minutes over 4000 feet elevation.

  14. If you are refrigerating, pour the hot liquid over pears and marinate for at least two days before serving.

  15. Serve with venison, pork or beef roast. You may also serve for dessert with a bit of cream or ice cream.