Slow cooker red wine poached pears are the epitome of an elegant dessert with barely any hands-on time. Ripe pears, a bottle of red wine, vanilla, and cinnamon do all the work, infusing the fruit with delicate spice. Rustic and luxurious at once — perfect for a cozy night in.
A Simply Elegant Dessert
Unlock a world of sophisticated flavor with the simplest of efforts. These Slow Cooker Red Wine Poached Pears are the epitome of an elegant dessert that requires minimal hands-on time. We let the natural sweetness of ripe pears and a bottle of good red wine do all the work, infusing the fruit with delicate notes of vanilla and cinnamon. It’s a naturally sugar-free treat that feels both rustic and luxurious, perfect for a cozy night in or a special dinner party finale.
Ingredients
• 6 ripe but firm pears, such as Bosc or Anjou
• 1 bottle / 750 ml (25.4 fl oz) red wine, such as Merlot
• ½ cup / 120 ml (4.1 fl oz) orange juice
• 1 vanilla bean, split lengthwise
• 1 cinnamon stick
• 3 tbsp / 45 g (1.59 oz) crème fraîche, for serving (optional)
Instructions
1. Method1. Prepare the Pears: Carefully remove the cores from the bottom of the pears using a melon baller or corer, making sure to leave the stems intact.2. Combine : Place the pears upright in your slow cooker. Pour in the red wine and orange juice. Scrape the seeds from the split vanilla bean into the liquid, then add the pod and the cinnamon stick.3. Slow Cook: Cover the slow cooker and cook until the pears are tender and have absorbed the deep red color. Cook on high for 3-4 hours or on low for 7-8 hours.4. Serve: Gently remove the pears. For a beautiful presentation, slice them in half lengthwise. Place them in a serving bowl, drizzle generously with the warm poaching liquid, and finish with a dollop of crème fraîche.
Nutritional Information
• Serves: 2
• Calories: 400 per serving
• Calories from Fat: 15%
• Carbohydrates: 45.5g
Pro Tips
• Use firm, ripe pears like Bosc or Anjou. They hold their shape beautifully during the long, slow cooking process and won’t turn to mush.
• The poaching liquid is liquid gold! Once cooled, store it in an airtight container in the fridge. It’s fantastic drizzled over ice cream, yogurt, or even reduced into a thicker syrup for pancakes.
• Choose a fruity, full-bodied red wine that you would enjoy drinking, such as a Merlot or Cabernet Sauvignon. The flavor of the wine is central to the dish.
• For a tangy contrast to the sweet, spiced pears, serve with crème fraîche. A high-quality vanilla bean ice cream is also a classic and delicious alternative.
FAQ
Q: What are the best pears for poaching
A: Firm, ripe pears like Bosc or Anjou are ideal for this slow cooker recipe. They hold their shape beautifully during the long cooking process and won’t turn to mush.
Q: What kind of red wine should I use for this recipe
A: Choose a fruity, full-bodied red wine that you would enjoy drinking, such as a Merlot or Cabernet Sauvignon. The flavor of the wine is central to the dish, so using a good quality wine is recommended.
Q: Are these poached pears sugar-free
A: Yes, this recipe is naturally sugar-free. All the sweetness comes from the ripe pears, red wine, and orange juice, making it a sophisticated dessert without any added sugar.
Q: What can I do with the leftover poaching liquid
A: The leftover poaching liquid is delicious and versatile. Store it in an airtight container in the fridge and drizzle it over ice cream or yogurt. You can also reduce it in a saucepan to create a thicker syrup for pancakes.
Pro Tips
- Use firm, ripe pears like Bosc or Anjou — they hold their shape beautifully during the long, slow cooking process instead of turning to mush.
- Choose a fruity, full-bodied red wine you'd enjoy drinking, such as Merlot or Cabernet Sauvignon; the flavor of the wine is central to the dish.
- Core the pears from the bottom with a melon baller or corer and leave the stems intact for a beautiful presentation.
- Cook on high for 3-4 hours or on low for 7-8 hours, until the pears are tender and have absorbed the deep red color.
- The poaching liquid is liquid gold — once cooled, store it in an airtight container in the fridge and drizzle it over ice cream or yogurt, or reduce it into a thicker syrup for pancakes.
Frequently Asked Questions
How long do the pears take in the slow cooker?
Cook on high for 3-4 hours or on low for 7-8 hours, until the pears are tender and have absorbed the deep red color.
Which pears work best for poaching?
Firm, ripe Bosc or Anjou pears — they hold their shape beautifully through the long, slow cook.
What can I do with the leftover poaching liquid?
Store it chilled in an airtight container and drizzle it over ice cream or yogurt, or reduce it into a thicker syrup for pancakes.
Is this dessert keto-friendly?
There's no added sugar — the sweetness comes from the pears, wine, and orange juice — but at 45.5 g carbs per serving it's an occasional treat rather than an everyday keto dessert.
Recipe card below.
More Recipes You’ll Love
- Entertaining Salmon
- A Gourmet Weeknight Wonder: Macadamia Crusted Lamb Ribs
- Almond-Parmesan Crusted Salmon with Braised Broccolini
Slow Cooker Red Wine Poached Pears
Ingredients
Method
- Method1. Prepare the Pears: Carefully remove the cores from the bottom of the pears using a melon baller or corer, making sure to leave the stems intact. 2.
- Combine : Place the pears upright in your slow cooker.
- Pour in the red wine and orange juice. Scrape the seeds from the split vanilla bean into the liquid, then add the pod and the cinnamon stick. 3. Slow Cook: Cover the slow cooker and cook until the pears are tender and have absorbed the deep red color.
- Cook on high for 3-4 hours or on low for 7-8 hours. 4.
- Serve: Gently remove the pears. For a beautiful presentation, slice them in half lengthwise.
- Place them in a serving bowl, drizzle generously with the warm poaching liquid, and finish with a dollop of crème fraîche.
