Poached Red Pear Zinfandel

PrintPrintable Version

Poached Red Pear Zinfandel

Recipe Summary

Preparation time: 40 minutes

Number of servings: 4


    • 4 large ripe red pears or other pear variety
    • 1 1/2 cups white zinfandel or rose wine
    • 1 tsp vanilla
    • 1/3 cup sugar
    • 4 tsp honey
    • fresh mint leaves


Core pears from bottom, leaving stem intact. Using a paring knife, peel a spiral channel from tip to bottom of fruit, if desired. Slice the very bottom off pears to allow them to stand upright.

Stand pears up in the bottom of a large saucepan; add wine and vanilla. Bring mixture just to boiling. Reduce heat and simmer pears, covered, for 10 to 15 minutes or until pears are just tender. Using a slotted spoon, transfer pears to four dessert dishes.

Add sugar to liquid in pan; bring to boiling. Reduce heat. Simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3 cup and is the consistency of a thin sauce.

Spoon sauce over pears. Drizzle honey on top. Serve warm or chilled. Garnish sauce on each plate with fresh mint leaves, if desired.

Nutrition Facts
Poached Red Pear Zinfandel
Serving Size 1/4 of recipe
Amount Per Serving 
Calories 250 Calories from Fat 5
% Daily Value (DV)* 
Total Fat 1g 1%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrates 49g 16%
Dietary Fiber 4g 16%
Sugars 39g
Protein 1g  
Vitamin A 0%
Vitamin C 10%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 1
Meat 0
Fruit 1
Vegetable 0
Milk 0
Fat 1
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of Walgreens.com. Walgreens.com makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.