Brûléed Port Wine Poached Pears are a beautiful and delicious fall treat. Poached pears in port wine are amazing on their own, over ice cream, in a pie, or even along side steak, you won’t believe how good they are! This post contains Amazon affiliate links for your convenience at no additional cost to you.
What I love about this recipe — other than the obvious deliciousness — is that these poached pears are not only divine on their own, but they can become an ingredient in both sweet and savory recipes.
And they’re just so beautiful!
What does Brûlée Mean?
The word brûlée comes from the French verb brûler, which means to burn. Of course in cooking, we’re most used to hearing about crème brûlée. Crème brû·lée is custard with “burnt” sugar on top. It’s not exactly burnt, rather it’s caramelized with the use of a kitchen blow torch or the use of a broiler.
So in the case of my Brûléed Port Wine Poached Pears, I’ve essentially done the same thing as one would do with cème brûlée. I sprinkled the poached pears in port wine with sugar and then torched them.
So I hope this fall or winter you’ll try poached pears in port wine along with beautiful herbs and spices. I’m confident you will love them!
Enjoy every last slice.
Timeline for Brûléed Port Wine Poached Pears
At least 3 hours and up to 2 days ahead of time: Poach the pears.
Just before serving (or using in a recipe): Brûlée the pears.
Brûléed Port Wine Poached Pears are a beautiful and delicious fall treat. On their own, over ice cream, in a pie, or even along side steak, you won't believe how good they are!
- 1 cup Ruby Port wine
- 1 large pear (ripe, but firm), I like Comice or Bosc
- 3 whole star anise
- 1 sprig fresh thyme
- about 2 teaspoons granulated sugar, for sprinkling
Add the port to a small saucepan with the star anise and thyme.
Peel the pear and cut it in half. Use a melon baller or a teaspoon to core the pear and then cut it into about 8 to 10 (1/8 to 1/4-inch) slices per half. Add the pears to the port mixture in the saucepan.
Bring to a boil, remove from the heat, and let it sit for at least 3 hours.
Turn on the broiler and drain the pears, saving the poaching liquid, and returning it to the saucepan. Gently place the poached pear slices on a baking sheet covered with foil. Sprinkle the pears with a thin coating of granulated sugar and place them under the broiler just until they begin to brown or char a tiny bit along the edges, about 2 minutes. (Every broiler is different, so check them every 30 seconds or so!) Alternately, you can use a kitchen blow torch to brown the sugar.
Bring the poaching liquid to a boil, then reduce the heat to a simmer until it has reduced by about half. This should take about 15 minutes, and the result will be a sweet, thick port wine syrup -- for drizzling on top of the pears.
If you have a small kitchen blowtorch, you can brûlée the pears with it instead of the broiler. Either way, you'll get a similar effect.
The longer the pears marinate, the more intense the flavor will become. It's up to you!