Juicy Williams pears are poached slowly in spiced red wine, infused with citrus, cinnamon and vanilla, then cooled to absorb deep, aromatic flavours. Served with a warming, zesty ginger ice cream, this make-ahead dessert is boozy, fragrant and ideal for a dinner party finale.
Prep: Overnight
Cook: 30–60 mins
Serves: Serves 4
Dietary: Gluten-free, Nut-free, Vegetarian
By Matt TebbuttFrom Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
The red wine pears provide natural sweetness, fruit fibre and antioxidants, while the ginger ice cream adds indulgence. Thanks to the balance of fruit with moderate sugar and cream, this recipe scores a Nutri-Score of C overall.
Ingredients
For the pears
- 750ml red wine
- Zest of 1 orange
- Zest of 1 lemon
- 1 split vanilla pod
- 1 cinnamon stick
- 50g light brown sugar
- 1 whole star anise
- 1 tsp black peppercorns
- 1 bay leaf
- 300g caster sugar
- 4 Williams pears, peeled
For the ice cream
- 250ml whole milk
- 125ml double cream
- 60g crystallised ginger in syrup, finely chopped
- ½ tbsp ground ginger
- 3 free-range egg yolks
- 50g caster sugar
Customise
- Replace red wine with mulled cider for a softer depth of flavour.
- Use Bosc pears instead of Williams if they’re available.
- For a dairy-free version, swap cream with oat cream.
Method
Prepare the pears
- Put the wine, citrus zest, vanilla, cinnamon, brown sugar, star anise, peppercorns, bay leaf and caster sugar into a medium saucepan. Bring to a boil, then simmer for 10 minutes. Remove from heat and let it cool slightly.
- Submerge the pears completely in the spiced wine. Cover and leave to infuse overnight.
Make the ginger ice cream
- In a saucepan, heat the milk, cream, chopped ginger and ground ginger over a low heat for 1 hour. Stir occasionally to prevent catching.
- Meanwhile, whisk egg yolks with sugar until pale. Strain the warm milk mixture and slowly pour into the yolk mixture, whisking constantly.
- Return the custard base to the pan. Stir over gentle heat for 5–8 minutes until thickened and smooth. Do not boil.
- Strain again, chill thoroughly and churn in an ice cream machine until set.
Cook and finish the pears
- Place the pan with the pears over a low-medium heat. Simmer for 15–20 minutes until just tender. Allow to cool in the cooking liquid.
- Remove the pears gently and reduce the poaching liquid by half until syrupy.
- Cut the pears and arrange them on a serving dish. Spoon over the wine reduction and serve with scoops of ginger ice cream.
What can you serve with this
- Almond biscotti – Adds a crunchy texture alongside the soft pears and creamy ice cream.
- Dark chocolate curls – Bitter notes balance the sweet and spiced wine reduction.
- Caramel sauce – A drizzle heightens the indulgence and complements ginger tones.
FAQs for Pears in Spiced Red Wine
- Can I make this dessert in advance?
Yes, prepare the pears and reduce the wine a day ahead. Churn ice cream just before serving for best texture. - Do I need an ice cream machine?
Yes, to achieve the right smoothness. Without one, the texture will be grainier. - What type of pears work best?
Williams or Bosc pears hold shape when poached. - Can I replace the red wine?
Yes, use alcohol-free red wine or spiced cranberry juice. - How long can leftovers be stored?
Pears in syrup keep in the fridge 3–4 days; ice cream up to a month.
Nutri-score Health Check
This dessert has a Nutri-Score rating of C. The dish is balanced with wholesome fruit but includes sugar and cream that increase calories.
Positive Factors
- Pears provide fibre and vitamins.
- Red wine contributes antioxidants when consumed in moderation.
- Ginger has natural digestive benefits.
Negative Factors
- High sugar in poaching liquid and ice cream boosts calorie load.
- Cream raises saturated fat levels.
The Nutri-Score is calculated automatically from the ingredients and should be used only as a guide.