Pears poached in spiced red wine with dark chocolate

This recipe is so easy that it’s hardly a recipe at all. I use tinned pears, because they’re cheaper and easy to tuck away at the back of a store cupboard, and serve them in a bowl with ice cream and a little grated dark chocolate.

Serves 4
1 x 400g tin of pear halves
1 large glass of red wine
100g sugar, white or brown
a scant 1⁄4 teaspoon of cinnamon (or a cinnamon stick each for presentation if you’re feeling fancy…)
dark chocolate, to serve

Drain two-thirds of the juice from the pears and pour the remainder into a saucepan with the pear halves. Pour over the red wine, then add the sugar and cinnamon. Cover and poach for 15 minutes.

Remove the pears and set to one side. Bring the cooking liquid to the boil, uncovered, and boil vigorously until reduced by half.

Pop the pears into serving dishes, pour over the sauce, and grate the dark chocolate over the top.

Recipe from ‘A Year In 120 Recipes’ by Jack Monroe.

Photography by Susan Bell.

Follow me on Twitter & Instagram @MsJackMonroe



  1. Nigella always maintains that pears are one of the exceptions to the rule that canning affects fruit negatively and I agree. I love the buttery soft texture yet they retain that graininess in the bite.

    I make either Pear + stones ginger wine + chocolate or pear + hazelnut +Frangelico + chocolate.

    This looks lovely too.

  2. Aren’t tinned pears already cooked? They certainly taste as if they were, so is the poaching time less for cooking than to ensure that the ingredients are well combined?

    I’d rather use the recipe with fresh pears from the market – much better value – in which case, would the poaching time have to be longer? One would also have to make some kind of syrup in place of the stuff from the tin, I suppose.

  3. Love this. I’ve done it with ready made mulled wine someone gave me and with a dollop of crème fraiche – the tanginess cuts through nicely!

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