The Ingredients

To make four stunning poached pears, here is what you’ll need to gather:

4 Abate Pears: Look for pears that are firm but ripe. They need to hold their shape during cooking! (If you can’t find Abate, Bosc or Anjou pears work beautifully too).

10 oz (approx. 300g) Good Red Wine: We highly recommend a Chianti . Simone’s tip: Never cook with a wine you wouldn’t gladly drink from a glass! The quality of the wine is the backbone of your syrup.

7 oz (approx. 200g) Water

1 cup (approx. 200g) Granulated Sugar

1 Whole Star Anise

1 Vanilla Bean, split down the middle

4 Whole Cloves

Step-by-Step Method

1. Prep the Fruit

First things first, we need to peel the pears. Carefully peel all four Abate pears, but leave the stems attached—it looks beautiful and rustic on the plate. If you want to go the extra mile, use a melon baller or a small spoon to gently core them from the bottom. This gives them a flat base so they can stand upright when you serve them.

2. Flash-Boil the Wine (Crucial Step!)

In a wide, deep saucepan, pour in your Chianti Classico and bring it to a rolling boil. Let it bubble away for about 2 minutes. This step is a little secret to great flavor: it evaporates the harsh alcohol bite, leaving behind only the concentrated grape flavors, deep color, and beautiful aromas.

3. Build the Poaching Liquid

Turn the heat down slightly and add the water, sugar, star anise, split vanilla bean, and whole cloves to the wine. Give it a gentle stir until the sugar completely dissolves.

4. The Poaching Process

Gently nestle your peeled pears into the spiced wine liquid. They should be submerged at least halfway (if needed, you can add a splash more water or wine). Reduce the heat to a gentle simmer, cover the pan with a lid (or a circle of parchment paper resting right on top of the liquid), and let them cook for about 15 minutes. You want them to be tender when pierced with a knife, but still holding their shape perfectly.

5. Reduce the Syrup

Using a slotted spoon, very gently lift the pears out of the liquid and set them on a plate to cool. Strain the remaining liquid into a bowl to catch the spices, then pour the clean liquid back into the saucepan. Bring it to a boil and let it reduce until it thickens into a glossy, rich syrup. You’ll know it’s ready when it easily coats the back of a spoon.

How to Serve (The Grand Finale)

To serve, place one poached pear standing proudly upright in the center of a dessert plate. Generously drizzle the warm, ruby-red Chianti syrup right over the top, letting it pool beautifully around the base.

To really bring it home, serve it alongside a generous scoop of vanilla bean gelato or high-quality vanilla ice cream. The contrast between the warm, spiced pear and the cold, creamy gelato is absolutely heavenly. Garnish with a fresh sprig of mint, and enjoy!

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