Pears Poached in Moscato

A light, elegant, memorable way to end a great dinner party…



Ready In:

30 minutes

Good For:


About this Recipe

By: Colleen McGlynn

Poached pears are a light, delightful way to end a meal, with their nuanced, complex, delicate flavors and texture.

  • 2 large firm pears
  • 2 Tb butter
  • 1/4 cup sugar
  • 1-1/4 cup Late Harvest Moscato
  • 1 cup water
  • 1 vanilla bean (or a splash of extract)
  • zest of 1 lemon (optional)
  • toasted nuts (optional)
  • 1/2 cup crème fraiche
cauliflower soup
Step 1

Peel and halve the pears removing the core but leaving stems intact.

Select a non-reactive heavy pan with a lid that will fit the pears snugly in one layer.

Step 2

Heat the pan over medium heat and add butter. Let it foam and when that subsides add the pears, cut side down.

Brown for a few minutes and when nicely brown turn over and brown for a moment. Sprinkle the sugar over and turn over, back to the cut side

Step 3

Add 1 cup of Moscato and 1 cup of water to pan. Add the vanilla and a slice of lemon peel if desired. Bring up to a gentle simmer and cover, leaving lid slightly ajar. Cook about 12-15 minutes, turning fruit once, and shaking the pan occasionally so fruit does not stick.

Remove pears and turn up the heat adding the last ¼ cup of Moscato. Reduce the liquid to a syrup and then pour over pears.

Step 4

To serve, garnish with a dollop of crème fraiche (or labneh, or yogurt) and perhaps some sliced almonds or walnuts. Serve shortbread or biscotti on the side.

Wine Pairing

Pour each guest a splash of the Moscato to complete the magic!