Riesling Poached Pears

Poached pears, or Poire à la Beaujolais, as they are known in French, are a classic dessert of the wine-growing region of Beaujolais. A simple and somewhat understated dish by today’s standards, but one I have loved for a long time. If you’re looking for a simple but eye-catching dessert during the winter and spring seasons, look no further. Considered a low-carb and vegan-friendly treat, poached pears work incredibly well for big or small groups and can be made a few days in advance without sacrificing flavor.

Poached pears is a dessert with old connotations. The first reference to this simple poached fruit dessert can be traced back to the early 19th century, and a recipe known as “housewife pear compote“. This recipe poached pears in red wine, sugar, cinnamon and cloves until the pears developed wrinkles, thus the name “bonne femme“, or “old wife“. I don’t love the reference, but I fancy a perfectly poached pear sometimes.

Traditionally a fruity red wine is considered the the go-to  for for poaching pears, but white wine can also be used can be is just as flavorful. My go-to white for poaching is Riesling.

On its own, Riesling offers an intense aroma straight from the glass. This aromatic wine offers primary fruit aromas of orchard fruits like nectarine, apricot, honey-crisp apple, and pear. Besides fruit, you’ll gets hints of honeycomb, jasmine and citrus. Paired with sugar and some traditional mulling spices you created an ideal poaching liquid.

This effortless dessert is both elegant and timeless and offers a lovely alternative to a sugary cake or pie. Poached pears can be served on their own, or with a cheese course which is a great addition to just about any meal.