This elegant yet simple dessert pairs sweet, wine‑poached pears with a creamy, slightly melted blue cheese topping. The pears are simmered in sweetened red wine until ruby-colored, and the cooking liquid is reduced to a glossy syrup to drizzle over each serving.
Note: This recipe was originally published in 2017 and updated in 2020 with improved photos and clearer instructions.
If you want a showstopping, refined dessert that’s still remarkably easy, these poached pears with blue cheese are ideal. The red wine poach gives the fruit a beautiful ruby hue and a subtle depth of flavor that pairs wonderfully with creamy blue cheese. A reduced wine syrup, glossy and slightly tart, finishes the dish and ties the flavors together.
One major advantage is that you can make most of this dessert a few days ahead, which makes it convenient for dinner parties or a special evening at home.
Recipe ingredients
Ingredient notes
- Pears: Bosc pears are recommended because they keep their shape during poaching. Choose fruit that is ripe but still firm for best texture and flavor.
- Red wine: Use a wine you enjoy drinking; there’s no need to buy anything expensive since it will be reduced into the sauce.
- Blue cheese: Choose a creamy, mild blue cheese so it complements rather than overwhelms the pears. Soft gorgonzola or a triple‑cream blue are good options. Slices or a wedge work better than crumbles for even coverage.
- Brown sugar: Light or dark brown sugar both work; dark brown will add a slightly deeper molasses note.
Step-by-step photos
1. Combine red wine, brown sugar, granulated sugar, and a cinnamon stick in a saucepan set over medium heat.
2. While the wine warms, peel and halve the pears. Scoop out the seeds and remove the core and stem end with a small paring knife, then add the pear halves to the pot.
3. Simmer the pears until tender, then remove them from the liquid with a slotted spoon and set aside along with the cinnamon stick.
4. Continue reducing the wine over medium heat until it becomes a syrupy consistency. You should be able to trace a line through it with a wooden spoon when it’s ready.
5. When ready to serve, arrange the pears cut side up on a baking sheet, add pieces of blue cheese to each half, and warm in a preheated oven just until the cheese softens and begins to melt. Spoon the wine syrup over the pears and serve immediately.
Tips and tricks
Preparing poached pears ahead of time
You can prepare the pears and syrup up to 2–3 days in advance. Store the pears in an airtight container in the refrigerator and keep the wine syrup in a separate container.
Before serving, bring the pears to room temperature. Reheat the syrup in short bursts (about 15 seconds) in the microwave, stirring between intervals, until it is warm and pourable. Cover the container to avoid splatter.
Other tips and tricks
- Adjust the syrup thickness to taste: reduce it until it’s thick and glossy, or thin it slightly with a splash of water if it becomes too concentrated.
- For a decorative touch, leave the stem attached. Remove the core carefully while leaving a small bit near the top to support the stem.
- A small, round measuring spoon makes it easy to neatly scoop out the pear seeds and core.
Recipe FAQs
Bosc pears are a great choice because they generally hold their shape while cooking. In general, use pears that are ripe or nearly ripe but still firm—too underripe will be less sweet, and overripe fruit may fall apart during poaching.
Yes. Poach the pears and refrigerate them in an airtight container for 2–3 days. Keep the reduced wine syrup separately. Let the pears warm to room temperature before adding cheese and briefly baking. Reheat the syrup in short microwave bursts until pourable.
A cinnamon stick yields a gentle, even flavor and keeps the syrup smooth. Ground cinnamon can be used for experimentation, but it may produce a stronger, less uniform flavor and could change the texture slightly.
Related recipes
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Buttermilk Muffins
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Dark Chocolate Almond Bark
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Raspberry Lemon Loaf
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Air Fryer Peaches
If you try this recipe, please leave a rating or review in the comments—I’d love to hear how it turned out. Follow the author on social media for more recipes and sign up for the newsletter to receive new recipes by email.
📖 Recipe
Red Wine Poached Pears with Blue Cheese
An elegant, easy dessert with a sweet-and-savory balance: wine‑poached pears finished with melted blue cheese and a reduced wine syrup.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Stove top and brief oven finish
Ingredients
- 1 bottle red wine (750 ml)
- ¼ cup packed brown sugar (light or dark)
- ¼ cup granulated sugar
- 1 cinnamon stick
- 2 Bosc pears
- 4–6 ounces blue cheese, sliced or in a wedge
Instructions
- Preheat oven to 350°F (you can also wait to preheat until after the pears are poached).
- In a medium saucepan set over medium heat, combine the red wine, brown sugar, granulated sugar, and cinnamon stick. Stir until the sugar dissolves.
- Peel the pears, halve them lengthwise, and scoop out the seeds and core. Add the pear halves to the simmering wine.
- Simmer until the pears are tender, about 15–25 minutes depending on ripeness. Turn the pears occasionally so they cook evenly. Remove pears with a slotted spoon and set aside.
- Remove the cinnamon stick and continue simmering the wine until it thickens into a syrup, about 15 minutes, leaving roughly ½–¾ cup of liquid.
- Arrange pear halves cut side up on a baking sheet. Top each half with 1–1½ ounces of blue cheese and bake just until the cheese softens and begins to melt, about 2–3 minutes.
- Drizzle the reduced wine syrup over the pears and serve immediately.
Notes
- Bosc pears are recommended for their ability to hold shape, but any firm ripe pear will work—watch them while cooking so they don’t break apart.
- Choose a creamy blue cheese like gorgonzola or a triple‑cream variety. Using slices or a wedge gives a better melt than crumbles.
- Pears and syrup can be stored in the refrigerator for 2–3 days. Bring pears to room temperature before finishing and warm the syrup in short microwave bursts until pourable.