Some desserts satisfy your sweet tooth without any guilt, and these poached pears in spiced fresh grape juice are the perfect example. They are delicious, visually appealing, and simple to make — plus, they’re healthy too. A typical poaching liquid for pears or any fruit is usually made with granulated sugar and water or wine (red, white, champagne, or dessert wine). My family enjoys desserts where you can reduce or omit sugar, keeping them sweet only with fruit. While I don’t mind alcohol, but we have friends who prefer not to drink it. So, back in 2018, I created this recipe without any sugar or alcohol. Since I was making it again for a family dinner, I put together an awesome recipe video to show you just how easy they are to make!
Juicy, soft, and sweet, pears are a healthy fall-winter fruit. Their natural sweetness makes them ideal for baking and cooking, and they work very well with other fruits and spices. This recipe highlights the natural flavor and sweetness of pears with poaching liquid made from fresh grapes, water and a bouquet of spices. I came up with this idea as I often use grapes in smoothies and lemonade for their high water and sugar content. Plus, fresh grape juice is lighter-tasting than red wine, yet still bold and flavorful. A splash of lemon juice lifts the taste to make it even more ‘grape-y.’
To make this recipe work, you need green seedless grapes and beet. If you don’t happen to like beet, no worries, you can’t taste it at all. It is used only for the color. As the pears sit in the poaching liquid, they absorb some of the gently spiced liquid and take on that beautiful scarlet (red) color. They are better after one night of infusing (in the refrigerator) so I always prep them the night before. The next day I remove the pears from liquid and thicken it by arrowroot slurry.
This delicious dessert has a great visual appeal no matter where you serve – a family gathering, a holiday get-together, or a quiet romantic dinner. It’s also the kind of recipe that is as good for breakfast as it is for dessert. Serve the pears alone with poaching liquid or with some mascarpone cheese, a big dollop of whipped cream, or even a scoop of vanilla ice-cream. If you are a vegan or lactose intolerant replace whipped cream with coconut or cashew cream or lactose free Greek yogurt for a low-fat option.
If you’ve liked this poached pears recipe or any other recipe on the blog then don’t forget to let me know how you got on in the comments below. I love hearing from you. You can post a photo of your creation on my Facebook page, or share it on Instagram with the tag #simpleglutenfreekitchen.
Have a safe and fun New Year’s eve celebration!
You can find me on
Facebook|Pinterest|Twitter|Instagram
Pears poached in fresh grape juice are a great variation on classic French recipe for port wine poached pears.
Ingredients
- 900 g organic green seedless grapes
- 1 large beet, sliced
- 2 tbsp. lemon juice
- 8 firm ripe pears, (preferably organic)
- 2 cups water
- 2 1" piece cinnamon
- 4 cloves
- 4 green cardamom pods
- 2 1/2 tsp (+-) arrowroot powder
- Ground cinnamon to sprinkle on top
- handful of raspberries to serve
- 1 cup Crème Fraîche
- 2 cups whipping cream (I'm using with 33% fat)
Instructions
- De-stem the grapes and give them a good rinse in a strainer
- Combine grapes and beet in a jar of a blender and blend it.
- Strain the juice through a fine-mesh strainer in a non-reactive pot. Use a ladle to stir it up and press down the solids to let the juice drip through. Pour out water and scrape the bottom of the strainer to get every last bit of juice (it would be 6 cups).
- Add cardamom pods, cloves, and cinnamon. Bring it to a boil.
- Meanwhile, peel the pears and cut in half lengthwise or leave it whole. Scoop out the core with a melon baller if cutting in half.
- Then, drop the pears very carefully, partially cover the pot and reduce heat to medium low.
- Simmer for 20 -30 minutes or until pears are fork tender, turning halfway through cooking. Also add lemon juice. Remove any foam or impurities that may float over the poaching liquid.
- Remove from heat. Let stand in the poaching liquid for 30 min or overnight (They are better after one night of infusing).
- Using a slotted spoon, transfer pears to a bowl and set in the fridge.
- In a small bowl mix arrowroot powder in 2 tbsp. poaching liquid. Strain poaching liquid (it would be 4 cups) into a saucepan. Cook over medium-high heat for 20 minutes or until reduced to 3 cups. Add the arrowroot slurry and cook until thickened.
- To serve arrange pears onto a beautiful platter, drizzle over the delicious thickened poaching liquid, and some whipped creme fraiche and a dusting of ground cinnamon, if desired.
- Whisk the crème fraîche in a large bowl.
- In a separate bowl, whip the cream with an electric hand-held or stand mixer until the cream just barely reaches the firm-peak stage.
- With a rubber spatula, gently fold half of the whipped cream into the crème fraîche and then gently fold in the remaining half. Cover and refrigerate until ready to serve; whisk a few times before serving.
Notes
You can store the poached pears in a covered box in the refrigerator for up to 1 week. It is, therefore, best to make them a day or two in advance. Serve them cold or warm them just before serving.
Replace whipped cream fraiche with Greek Yogurt for a low fat option and coconut cream for vegan
Angie@Angie's Recipes
A great idea of using grape juice to poach pears!
Harvinder
Made poached pears a couple weeks back… but i did add sugar ro the liquid… with orange zest and star anise… beets do give it a beautiful colour though👌
Balvinder
Yes, they do.
Life Diet Health
What a great recipe! I love that you’ve made them alcohol and sugar free. As much as pears aren’t my favourite, I’m very tempted to try this! Thanks for sharing at Fiesta Friday.
Balvinder
Hi Laurena, you can use this poaching liquid for any fruit although apples would be the other best choice.
Blackswan
Lovely, dear! Always wanted to make this for CNY but never got to it. Happy Valentine’s Day! xoxo
sof
hi I feel like eating samolina halva but got allergy from wheat so can u tell me where can i get gluten free samolina?
Balvinder
There is no such thing as gluten-free semolina. I have other halwa recipes on my blog. Try one of those.
Jhuls @ The Not So Creative Cook
Yay! Alcohol-free! This is such an amazing recipe! Thanks for sharing at Fiesta Friday party! x
marcie
I love poached pears and this is so smart to create one that’s alcohol AND sugar free. This is such an elegant dessert and I’m in love with that color!
Abbe@This is How I Cook
Let’s hear it for pears. I love them and they are never used enough. So pretty!
Kirsty Hijacked By Twins
Oooh yummy, I do not tend to like pears but combined with the cinnamon and raspberries I bet they are lovely. Thank you for sharing with #CookBlogShare x
Balvinder
Hello Kristy, If you do not like pears there are other woody fruits that can be used in this recipe. Cinnamon and raspberries are just for garnish.
Alida @My Little Italian Kitchen
My goodness! I really fancy these. They looks gorgeous and sugar free too! Very nice indeed.
Ola
they look really like a dessert from a good restaurant!
Emma - Bake Then Eat
Such a stunning dessert, fruity flavours are always my first choice on the dessert trolley.
Judee
Such a lovely looking dessert and healthy too.
2pots2cook
Love it! Great to have something sugar free after all those festive days! Thank you!
Maria
I’m in love with your desserts, Balvinder! Just look at these gorgeous pears – so festive, so flavourful and fragrant. A perfect way to end a beautiful meal.