Spicy Red Wine Poached Pears

Spicy Red Wine Poached Pears

Lemongrass, ginger, star anise and red chiles add a Vietnamese spin to juicy pears poached in red wine until garnet-hued and infused with flavor. At Saxon + Parole in New York City, they’ll often appear as a dessert layered into an ice cream sundae, but they’re just as delicious served for breakfast with yogurt and granola.


5 Bartlett Pears, medium to firm 0.6 oz. (17 gram) Ginger, about a 2 inch piece 1 Lemongrass Stalk 6  cup (1440 mL) Red Wine 2 ¼  cup (400 grams) Light Brown Sugar ½ cup (125 grams) Caster Sugar or Superfine Sugar 2 Cinnamon Sticks 2 ½ Star Anise ½ Small Fresno Red Chile   The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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