Amaretto-Poached Pears in Red Wine with Vanilla and Cinnamon

The most delicious Amaretto Red Wine Poached Pears are gently simmered with cinnamon, cloves, star anise and orange peel, then served with a light Amaretto whipped cream. This elegant yet simple dessert fills the kitchen with warm, festive aromas and is perfect after a large holiday meal.

If you want a dessert that tastes like Christmas, these Red Wine Poached Pears are ideal. They are poached in a spiced Amaretto-infused red wine with orange zest and warming whole spices.

The poached pears are finished with an Amaretto whipped cream. The liqueur adds a subtle almond note without overwhelming the dish, creating a balanced, refined flavor.

This dessert is visually impressive, light on the palate and easy to prepare, making it a great choice when you want something not-too-rich after a big meal.

See the recipe below for ingredient notes, step-by-step photos, tips, variations and a video tutorial. For the printable recipe, scroll to the bottom of the page.

Ingredients

Ingredient notes and substitutions

• Pears – Choose firm varieties such as Blush, Bosc or D’Anjou. Avoid overripe pears so they hold their shape during poaching.
• Red wine – Use an inexpensive, drinkable red since it will be flavored with sugar and spices. Good options are Montepulciano, Sangiovese or Chianti.
• Amaretto – Disaronno is a common choice, but any Amaretto or similar almond liqueur will work.
• Sugar – Golden caster or light brown sugar gives depth, but granulated white sugar can be substituted.
• Spices – Use whole cinnamon stick, whole cloves and whole star anise for the best aromatic results (do not use ground spices).
• Heavy cream – Also called double cream in the UK. Whipping cream can be used if preferred.

Step by step photos and instructions

Pour the red wine into a medium saucepan and add the sugar, 4 tablespoons of Amaretto, the peel of one orange and the whole spices. Heat over medium until the liquid gently simmers.

While the wine warms, peel the pears with a vegetable peeler, pressing lightly to avoid removing too much flesh.

When the wine reaches a simmer, reduce the heat to low and add the peeled pears. Cover and poach gently for about 25 minutes, turning the pears occasionally so they color evenly.

After 25 minutes, remove the pan from the heat. You can leave the pears in the warm poaching liquid until slightly cooled and serve, or lift them out to cool completely and refrigerate for later. If desired, rewarm them briefly in the poaching liquid before serving.

Amaretto whipped cream

Combine heavy cream and 1 tablespoon Amaretto in a mixing bowl. Whip with an electric whisk to soft peaks. Serve the poached pears with a dollop of the Amaretto whipped cream.

Optional serving suggestion (red wine syrup)

For a glossy syrup, simmer 1 cup (240 ml) of the reserved poaching liquid in a small saucepan until it reduces to a thick, spoonable glaze. Drizzle over the pears or on the serving plate, and finish with the whipped cream or a scoop of vanilla ice cream.

More Christmas Recipes to try

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Step By Step Photos Above

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Amaretto Red Wine Poached Pears

By Emily

Prep: 10 mins

Cook: 25 mins

Total: 35 mins

Servings: 4 servings

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The most delicious Amaretto Red Wine Poached Pears are made with cinnamon, cloves and star anise and served with Amaretto whipped cream. Light, elegant and bursting with festive aroma.

Ingredients

• 4 firm pears (such as Blush, Bosc or D’Anjou)
• 1 bottle Italian red wine (Montepulciano, Chianti or Sangiovese)
• 4 tablespoons Amaretto liqueur
• ½ cup light brown sugar (110 g) — or granulated sugar
• Peel of 1 orange
• 1 cinnamon stick
• 3 star anise
• 3 cloves

For serving

• 1 cup heavy cream (240 ml)
• 1 tablespoon Amaretto liqueur (for the cream)

Instructions

• Pour the wine into a medium saucepan and add the sugar, 4 tablespoons of Amaretto, the orange peel and the spices. Heat over medium until it simmers.
• Peel the pears with a vegetable peeler. When the wine is simmering, reduce to low, add the pears, cover and simmer for 25 minutes, turning occasionally so they color evenly.
• After 25 minutes, turn off the heat. Serve warm or cool the pears and refrigerate for up to 2 days. Rewarm in the poaching liquid if desired.

Amaretto whipped cream

• Combine heavy cream and 1 tablespoon Amaretto. Whip to soft peaks with an electric whisk. Serve with the poached pears.

Red wine syrup (optional)

• Simmer 1 cup (240 ml) of reserved poaching liquid until it reduces into a thick syrup. Drizzle over pears or the serving plates.

Notes

1. Peeling: Peel pears just before poaching to prevent browning.
2. Doneness: A toothpick should insert easily into the thickest part of the pear.
3. Liquor options: Amaretto is optional in the poaching liquid; brandy, rum or Marsala are good alternatives.
4. Serving: Try with vanilla ice cream instead of whipped cream, or make the red wine syrup described above.
5. Leftover liquid: Reduce into a syrup, use as a warm mulled beverage, or incorporate into cocktails and desserts.
6. Storage: Store cooled pears separately from the poaching liquid in the fridge for up to 2 days. Freeze portions if needed.
7. Nutrition: Nutritional values are estimates and assume serving with heavy cream.

Helpful Info for All Recipes

• I generally use extra virgin olive oil unless stated otherwise.
• All vegetables are medium unless noted.
• Recipes are tested using a fan (convection) oven unless stated.

Nutrition

Calories: 323 kcal | Carbohydrates: 32 g | Protein: 3 g | Fat: 22 g

Nutrition information is an approximation.