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Port Wine Poached Pears | cookingontheweekends

Brûléed Port Wine Poached Pears

Brûléed Port Wine Poached Pears are a beautiful and delicious fall treat. On their own, over ice cream, in a pie, or even alongside steak, you won't believe how good they are!

Course Dessert
Cuisine French
Keyword fresh fruit desserts, fall desserts with pears
Prep Time 5 minutes
Cook Time 5 minutes
Marinating 3 hours
Total Time 3 hours 10 minutes
Servings 4
Calories 131 kcal


  • 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


  1. Add the port to a small saucepan with the star anise and thyme.
  2. 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 (⅛ to ¼-inch) slices per half. Add the pears to the port mixture in the saucepan.

  3. Bring to a boil, remove from the heat, and let it sit for at least 3 hours.
  4. 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.
  5. 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.

Recipe Notes

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!