Mulled Port Poached Pears with Warm Spices: An Elegant Holiday Dessert
When you’re looking to impress dinner guests or add a touch of sophistication to your holiday table, these port poached pears deliver elegance without the fuss. Imagine tender, wine-soaked pears bathed in a glossy ruby syrup infused with cinnamon, star anise, and a surprising hint of curry—each bite is perfumed, complex, and utterly showstopping.
This isn’t your everyday dessert. Port wine poached pears are the kind of recipe that looks like you spent hours in the kitchen but actually comes together with minimal effort. The deep burgundy color, the aromatic spices wafting through your kitchen, the way these beauties stand tall on a plate drizzled with that jewel-toned syrup—it’s restaurant-quality presentation made simple.
What makes this version special is the spice blend. Classic cinnamon and star anise provide warmth, while allspice berries and coriander seeds add layers of complexity. The secret ingredient? A tiny pinch of curry powder that doesn’t make the dish taste “curry-forward” but instead adds an intriguing depth that keeps people guessing what makes these pears so memorable.
These poached pears are incredibly versatile. Serve them warm with a dollop of mascarpone for a cozy winter evening, or chill them overnight and present them cold alongside vanilla ice cream for an elegant dinner party finale. The reduced port syrup is pure liquid gold—sweet, spiced, and sophisticated enough to make any dessert feel special.
Perfect for Christmas dinner, New Year’s Eve celebrations, Valentine’s Day romance, or any time you want a dessert that feels luxurious without being overly sweet or heavy. And here’s the best part: you can make these completely ahead of time. They actually taste better after sitting in their poaching liquid overnight, making them ideal for stress-free entertaining.
Whether you’re new to poaching fruit or a seasoned pro looking to elevate your spice game, this recipe delivers every time. The pears absorb the wine and spices beautifully, creating a dessert that’s as impressive to look at as it is to eat.
Jump to the recipe card below to make these stunning port poached pears tonight! 🍐🍷✨
Mulled Port Poached Pears with Cinnamon & Star Anise
Course: DessertCuisine: DessertDifficulty: Easy4
servings10
minutes50
minutes320
kcalTender pears simmered in ruby port wine with cinnamon, star anise, allspice, and a hint of curry create this show-stopping yet easy dessert. Perfect for holidays, dinner parties, or romantic evenings. The reduced port syrup adds deep, luxurious flavor to every bite. Serve warm or chilled with mascarpone or vanilla ice cream.
Ingredients
4 firm but ripe pears (Bosc or Anjou work beautifully)
1 bottle (750ml) ruby port
1 cup water
¾ cup brown sugar
1 cinnamon stick
3 whole star anise
4 whole cloves
4-5 allspice berries
½ tsp coriander seeds
Small pinch of curry powder (about ⅛ tsp)
1 strip of orange zest (about 3 inches long)
1 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
3 black peppercorns
Directions
- Peel the pears, leaving the stems intact. Slice a small amount off the bottom of each pear so they can stand upright.
- In a pot large enough to hold the pears snugly, combine the port, water, brown sugar, cinnamon stick, star anise, cloves, allspice berries, coriander seeds, curry powder, orange zest, vanilla bean, and peppercorns. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- Gently add the pears to the simmering liquid. If they're not fully submerged, spoon some liquid over them. Reduce heat to low, cover with a lid slightly ajar, and poach for 25-35 minutes, turning occasionally, until the pears are tender when pierced with a knife.
- Remove pears with a slotted spoon and set aside. Increase heat to medium-high and reduce the poaching liquid by half, about 15-20 minutes, until it becomes syrupy.
- Serve the pears warm or chilled, drizzled with the reduced port syrup. Garnish with a star anise if desired. Wonderful with mascarpone, crème fraîche, or vanilla ice cream.
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