Vegan Poached Pears with Spiced Red Wine
Whip up these vegan poached pears for the perfect winter dessert or dinner party crowd pleaser. And the good news is, they can be prepped in just ten minutes!
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Poached pears are an autumn and winter classic. They’re easy to make, have a wonderful aroma and they’re light enough to finish off a heavy meal.
Be sure to check that the tipple you’re using is vegan-friendly when poaching fruit in wine.
Is wine vegan?
Surely wine is vegan – it’s made from grapes, right? Well, whilst you’d be correct in thinking this, the process of clarifying wine sometimes involves the use of animal-derived ingredients.
When wine is produced, it is sometimes cloudy and contains particles of residue. It therefore needs to be clarified using a process called ‘fining’ to create that lovely clear look that we’re used to.
Fining can involve the use of milk protein (casein), fish bladders (isinglass), boiled animal parts (gelatine) or egg whites (albumen). Annoyingly, there is currently no legislation to say that producers have to state what fining agent is used.
However, the good news is that many wine producers are now turning to more natural methods of fining, such as clay-based minerals. More retailers are now labelling such wines as vegan-friendly, too.
What goes well with poached pears?
• Drizzle over vegan cream, such as Oatly, to add a decadent feel.
• Dairy-free vanilla ice cream to cut through the warmth of the spices.
• Lotus Biscoff biscuits would add a lovely hint of cinnamon.
• Candied or toasted nuts – for a delicious crunch!
Tip: These pears can be stored, in their syrup, for up to 2 days in the fridge.
Total Time: 55 minutes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
- 1 1 conference pears
- 187.5 187.5 ml fruity red wine
- 0.75 0.75 star anise
- 0.25 0.25 vanilla pod
- 0.5 0.5 cinnamon sticks
- 50 50 g soft brown sugar
- Peel the pears, leaving them whole and the stalk intact.
- Place the remaining ingredients in a pan and gently add the pears.
- Cover with a lid and bring to a gentle simmer. Poach for 30 minutes or until the pears are tender when pierced with a knife.
- Once cooked, remove the pears and set aside. Bring the poaching liquid to a boil.
- Allow to bubble until reduced by half – you should have a glossy, syrup-like sauce.
- Serve the pears warm or cold, with a drizzle of the sauce poured over and some non-dairy cream or ice cream on the side.
Each 100g serving provides: 10g Fat, 2.5g Saturates, 36g Carbohydrate, 24g Sugars, 2.5g Protein, 0.28g Salt.
Hungry for more? Try making this pear and cardamom vegan cheesecake recipe!