Port Wine & Beaujolais Poached Bartlett Pears



Hard  to believe, but many folks have never come across a poached pear on a restaurant menu, much less eaten one. What a shame, since this is such a versatile culinary gem. In classic restaurants you would come across them as part of different dishes often, be it by them self with a bit of  Creme Chantilly  or vanilla sauce, or part of a cheese course, maybe part of a dessert , or served as garniture to a savory dish such as pork, poultry, game or pork. But now I suspect it has become old-fashioned? For me however, if it looks good and tastes good it will never be out of fashion, so yesterday I treated myself to this beautiful, decadent and luxurious dish. Later in the evening I added a good shot of “Schladerer Zwetschgen Schnaps” to the remaining spiced wine and enjoyed it hot as a night cup.

Life is Good !

Port Wine & Beoujolais Poached Pears

Port Wine & Beoujolais Poached Pears


Ingredient’s :

Bartlett pears,   peeled
Port wine,
Cinnamon stick,
Star anise,

Method :

Mix port wine and red wine 50/50. Add a bit of orange juice, cinnamon, sugar and star anise , bring to a simmer and reduce by half. Let cool to room temperature. Add the pears,(they must be covered by the liquid),  bring to a slow simmer for one minute. Remove from heat and let cool down to room temperature. Serve with chocolate dusted whipped cream.

Bon Appetit !



  1. Thanks Chef Hans for the trip down memory lane. This dish takes me back to my early days as a kitchen Commis in Avignon. The restaurant late summer/fall menu featured the very same ‘Poires Pochées’ as described in your post Chef. They also did a marvelous ‘Poires Cognac’ and an occasional sweet aspic or gelee.


  2. It’s a shame that these things mostly survive only in our memories, Jack.
    I am all for new and exciting food, but we should not discard the old standards which became standards because of their excellence.
    Anyway, the way I see it, in a few years somebody will revive all the classics under new labels and will be heralded as an Inventor. Happens all the time. 🙂


  3. I’m too long in the tooth to ever move on from the classics Chef, and I was never inspired much by the three or four ‘Fusion’ movements that came along in my career. Bacon-infused vanilla cream could never replace the simple Hazelnut. Even Chef Michael Roberts of the now gone Trumps in West Hollywood
    rediscovered his Provençal classics in time to avoid being labeled the founder of the ‘Nouvelle California’ cuisine movement in the 80’s, which featured absurdly diverse ingredients thrown together. He and I talked often and as interesting as some of his dishes were, even he agreed that movements come and go, but the classics will always rightfully endure.


  4. In Porto we called it “drunken pears” but strangely never add Port Wine.
    I’m sure to try your recipe
    Thanks Hans


  5. You know when I was working as a pastry chef I had never seen a poached pear on a menu before but I absolutely had to have it on mine. So I poached some in a white wine simple cooled them then kinda torched the outside. Not enough to burn it but kinda toast it. It sat atop a raspberry compote and was accompanied by a sweet creme fraise. It sold like crazy.


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