As the air turns crisp and the leaves begin to fall, there's something undeniably comforting about indulging in a classic French dessert. Poire à la Bordelaise, or pears poached in red wine, is an elegant yet simple treat that beautifully captures the flavors of the season. With tender, juicy pears soaked in a rich, spiced wine sauce, this dessert is perfect for those cosy autumn evenings when you want something special but not too fussy. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream, and you’ve got yourself a dessert that’s as sophisticated as it is comforting.

Why You'll Love Making Poire à la Bordelaise

This recipe is the perfect marriage of simplicity and elegance. The pears take on the deep, rich flavors of the red wine and spices, making each bite a burst of autumnal goodness. The dish is easy to prepare yet impressive enough for any occasion, from a quiet night in to a dinner party with friends. Plus, it’s a great way to use those perfectly ripe fall pears you find at the market. Whether you’re a fan of traditional French cuisine or just looking to try something new, Poire à la Bordelaise is sure to become a favorite in your fall recipe collection.

 

Ingredients You'll Need to Make Poire a la Bordelaise

To make Poire a la Bordelaise, you’ll need just a few simple ingredients:

For the Poached Pears:

• 4 firm, ripe pears peeled, but stems left intact
• 1 bottle of red wine (a fruity, medium-bodied wine like Merlot or Bordeaux works best)
• 1 cup granulated sugar
• 1 cinnamon stick
• 1 vanilla bean, split and seeds scraped (or 1 teaspoon vanilla extract)
• 4-5 whole cloves
• 1 star anise (optional, for extra depth of flavor)
• Zest of 1 orange
• Juice of 1 orange
• 1-2 tablespoons honey (optional, for added sweetness)

For Serving:

• Whipped cream or vanilla ice cream
• Toasted almond slices or crushed pistachios (optional, for garnish)

How to Make Poire à la Bordelaise

Step 1: Prepare the Poaching Liquid for Your Pears Poached in Wine

In a large saucepan or Dutch oven, combine the red wine, sugar, cinnamon stick, vanilla bean (and seeds), cloves, star anise (if using), orange zest, and orange juice. Stir the mixture over medium heat until the sugar has fully dissolved. If you prefer a sweeter poaching liquid, you can add a tablespoon or two of honey at this stage.

Step 2: Poach the Pears

Carefully place the peeled pears into the poaching liquid. Make sure the pears are fully submerged—if necessary, you can add a bit more wine or water to cover them. Bring the liquid to a gentle simmer, then reduce the heat to low. Cover the pan and let the pears poach for 20-30 minutes, or until they are tender when pierced with a knife. The cooking time may vary depending on the size and ripeness of your pears.

Step 3: Reduce the Poaching Liquid 

Once the pears are tender, use a slotted spoon to carefully remove them from the liquid and set them aside to cool slightly. Increase the heat to medium-high and let the poaching liquid continue to simmer until it reduces by half and thickens into a syrupy consistency. This should take about 10-15 minutes. Keep an eye on it to avoid over-reducing.

Step 4: Serve the Poire à la Bordelaise

To serve, place each pear on an individual plate or in a shallow bowl. Drizzle the reduced wine syrup generously over the pears, letting it pool slightly around them. For an extra touch of decadence, top with a dollop of whipped cream or a scoop of vanilla ice cream. If you like, sprinkle some toasted almond slices or crushed pistachios over the top for added texture and flavor.

Tips for the Perfect Poire à la Bordelaise

1. Choose the Right Pears: Look for firm, ripe pears that hold their shape well during poaching. Bosc and Anjou varieties are ideal for this recipe.

2. Wine Matters: The wine you choose will significantly impact the flavor of the dish. Opt for a fruity, medium-bodied red wine like Merlot, Bordeaux, or Pinot Noir. Avoid overly tannic or heavy wines, as they can overpower the delicate flavor of the pears.

3. Spices and Aromatics: Don’t skimp on the spices! Cinnamon, cloves, and vanilla are classic choices, but feel free to experiment with other warm spices like cardamom or allspice. The addition of orange zest and juice adds a lovely brightness to the poaching liquid.

4. Make It Ahead: Poire à la Bordelaise is a great make-ahead dessert. You can poach the pears and reduce the syrup a day in advance, then store them in the refrigerator. Simply warm the pears and syrup before serving.

5. Pairing Suggestions: Serve this dessert with a glass of the same wine used for poaching, or enjoy it with a cup of coffee or tea. The rich flavors of the pears pair beautifully with a creamy vanilla or caramel ice cream.

Why Make Homemade Poire à la Bordelaise?

Making Poire à la Bordelaise at home allows you to experience the authentic flavors of a classic French dessert without the need for any special skills or equipment. The process is straightforward, and the results are simply stunning—tender, fragrant pears bathed in a luscious wine syrup that’s bursting with the essence of fall. It’s a dessert that’s as satisfying to make as it is to eat, and it’s sure to impress anyone lucky enough to share it with you.

Serving Suggestions

Poire à la Bordelaise is an elegant dessert that doesn’t require much embellishment. However, a few thoughtful touches can elevate it even further. Serve the pears with a dollop of freshly whipped cream or a scoop of vanilla ice cream to balance the richness of the wine syrup. For a bit of crunch, garnish with toasted almonds, crushed pistachios, or even a sprinkle of brittle. If you’re serving this at a dinner party, consider pouring a little extra syrup at the table for added drama.

Storing and Reheating Your Poire a la Bordelaise

If you have any leftovers, store the poached pears and syrup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving. The flavors will continue to develop, making this dessert even more delicious the next day.

Poire a la Bordelaise Are a French Classic for Fall

There’s something magical about the simplicity and elegance of Poire à la Bordelaise. It’s a dessert that feels luxurious yet down-to-earth, making it perfect for both special occasions and everyday indulgence. As you enjoy this dish, let yourself be transported to a cozy bistro in Bordeaux, savoring the warm, comforting flavors of fall. Whether you’re new to French cooking or a seasoned pro, this recipe is sure to become a cherished part of your autumn repertoire.

Pin This Poire a la Bordelaise Recipe for Later!

If this recipe has captured your heart, don’t forget to pin it so you can recreate it all season long. Let’s celebrate the beauty of fall, one delicious pear at a time!