With the natural sweetness of pears and an aromatic poaching syrup, this Riesling poached pears recipe becomes an elegant dessert suitable for any season.
Table of Contents
- Easy poached pears
- Riesling Poached Pears with Pecan Baklava
- Ingredients for poached pears
- How to make this poached pear recipe
- Storage
- Frequently Asked Questions
- How to serve poached pears
Easy poached pears
Poached pears are a timeless dessert: whole pears simmered gently in a fragrant liquid until tender and infused with flavor. For this version, dry Riesling and brown sugar create a delicate poaching syrup. The pears soak up the syrup, leaving a glossy, slightly spiced finish.
To elevate the dish, pair the Riesling-poached pears with a pecan baklava base and a creamy bleu cheese fondant. The contrast of sweet, nutty baklava and tangy blue cheese against soft, wine-scented pears makes a sophisticated plated dessert for dinner parties or holiday menus.
If you prefer a simpler presentation, you can prepare and serve just the poached pears, or combine any two of the elements. Each component stands on its own and also works beautifully together.
Riesling Poached Pears with Pecan Baklava
Prep Time: 45 minutes • Cook Time: 45 minutes • Total Time: 1 hour 30 minutes • Servings: 12
Ingredients
Pecan Baklava
- 2 1/2 cups pecans
- 3 tsp ground cinnamon
- 1 pound thawed phyllo dough
- 1 cup unsalted butter, melted
- 1 1/4 cup maple syrup
- 1 1/4 cups water
- 1 1/4 cups sugar
- 1 tsp cinnamon
Riesling Poached Pears
- 6 ripe, firm pears
- 1/2 bottle dry Riesling
- 1/2 cup packed light brown sugar
- 1/2 vanilla bean, split lengthwise (or 1 tsp vanilla extract)
- 4–6 cups water, as needed to cover pears
Bleu Cheese Fondant
- 1 cup bleu cheese crumbles
- 1/2 cup light Karo syrup (or light corn syrup)
- 1 tbsp granulated sugar
- Pinch of black pepper
Instructions
Pecan Baklava
- Preheat the oven to 320°F (160°C).
- Pulse the pecans with 3 teaspoons of cinnamon in a food processor until finely chopped. Divide the nut mixture into thirds.
- Unroll the phyllo and trim to fit a 9×13-inch pan. Brush the bottom of the pan with melted butter.
- Layer 10 sheets of phyllo, brushing each sheet lightly with melted butter.
- Sprinkle 1/3 of the nut mixture over the layered phyllo.
- Continue layering 6 sheets of phyllo (brushing each with butter), then sprinkle the next 1/3 of nuts. Repeat until the nuts are used, finishing with about 10 sheets of buttered phyllo on top.
- Combine maple syrup, water, sugar, and cinnamon in a bowl. Pour the syrup evenly over the top layer.
- Bake for 30–40 minutes, until the top turns golden. Remove from the oven to cool, then slice into squares. Reserve any pan syrup for serving.
Riesling Poached Pears
- Peel the pears, leaving the stems attached. Core each pear from the bottom with a small melon baller or apple corer to remove the seeds.
- Place pears in a large pot with the Riesling, brown sugar, vanilla bean (seeds scraped into the pan and the pod added), and enough water to just cover the pears (about 4–6 cups).
- Bring to a boil, then reduce heat and simmer gently, turning pears occasionally so they are evenly coated, until tender but not falling apart, about 10–15 minutes depending on size and ripeness.
- Use a slotted spoon to transfer pears to a large bowl. Remove and discard the vanilla pod.
- Bring the poaching liquid to a boil and reduce until it reaches a thin syrup consistency, about 10 minutes.
- Pour the syrup over the pears and let cool completely, then refrigerate until ready to serve.
Bleu Cheese Fondant
- Combine bleu cheese crumbles, light corn syrup, granulated sugar, and a pinch of black pepper in a bowl. Whip or beat until the mixture is smooth, creamy, and glossy.
- Chill the fondant until ready to assemble.
Assembly
- Place a warm or room-temperature square of baklava on each dessert plate.
- Cut a poached pear in half and spoon a generous portion of chilled bleu cheese fondant into the cored center.
- Set the filled pear half atop the baklava square and drizzle reserved baklava syrup over the pear and fondant for balanced sweetness.
- Optionally, serve with fresh whipped cream or a scoop of vanilla ice cream.
Nutrition
Calories: 733 kcal • Carbohydrates: 101 g • Protein: 8 g • Fat: 36 g
Saturated Fat: 14 g • Polyunsaturated Fat: 6 g • Monounsaturated Fat: 15 g • Trans Fat: 1 g
Cholesterol: 49 mg • Sodium: 331 mg • Potassium: 340 mg
Fiber: 6 g • Sugar: 71 g • Vitamin A: 594 IU • Vitamin C: 4 mg
Calcium: 144 mg • Iron: 2 mg
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Dessert • Cuisine: Greek-inspired
Ingredients for poached pears
Pecan Baklava
- Pecans: Nuts add rich flavor and a crunchy texture.
- Ground cinnamon: Warms and complements the nuts.
- Phyllo dough: Creates delicate, flaky layers when baked.
- Unsalted butter: Helps the layers brown and adds richness.
- Maple syrup: Sweetens the baklava and enhances the nutty flavor.
- Water: For syrup dilution.
- Sugar: Balances flavor and sweetens the syrup.
Riesling Poached Pears
- Ripe, firm pears: Choose pears that will hold their shape when poached, such as Bosc, Anjou, or Bartlett.
- Dry Riesling: Adds a delicate wine flavor that pairs well with pears.
- Packed light brown sugar: Sweetens the poaching liquid and adds depth.
- Vanilla bean: Adds aromatic warmth; vanilla extract can be used as a substitute.
Bleu Cheese Fondant
- Bleu cheese crumbles: Bring a salty, tangy contrast to the sweet pear.
- Light Karo syrup: Creates a smooth, syrupy fondant texture.
- Granulated sugar: Balances the intensity of the blue cheese.
- Black pepper: Adds a subtle warm finish.
Substitutions: If you prefer, use another white wine or a light red wine instead of Riesling. Vanilla extract works in place of a vanilla bean if needed.
See the full recipe card above for servings and complete ingredient amounts.
How to make this poached pear recipe
Pecan Baklava
- Preheat: Preheat the oven to 320°F.
- Pulse: In a food processor, pulse pecans with 3 teaspoons cinnamon until finely chopped. Divide into thirds.
- Unroll: Trim phyllo to fit a 9×13-inch pan.
- Brush: Butter the bottom of the pan and layer phyllo sheets, brushing each with melted butter.
- Layer & sprinkle: Alternate sheets of phyllo with the nut mixture in three even layers, finishing with phyllo on top.
- Combine: Mix maple syrup, water, sugar, and cinnamon and pour over the assembled baklava.
- Bake: Bake 30–40 minutes until golden. Cool and slice into squares, reserving pan syrup for serving.
Riesling Poached Pears
- Peel: Peel pears and core from the bottom, leaving stems intact.
- Place: Place pears in a pot with Riesling, brown sugar, vanilla seeds and pod, and enough water to just cover.
- Boil & simmer: Bring to a boil, then simmer, turning occasionally until tender (10–15 minutes).
- Transfer: Remove pears with a slotted spoon and discard the vanilla pod.
- Reduce: Boil the poaching liquid until it reduces to a thin syrup, about 10 minutes.
- Finish: Pour syrup over the pears, cool completely, and refrigerate until serving.
Blue Cheese Fondant
- Combine: Whip bleu cheese, light corn syrup, sugar, and a pinch of black pepper until smooth and glossy.
- Chill: Refrigerate until ready to serve.
Assembly
- Place: Set a square of baklava on a plate.
- Cut: Halve a poached pear and fill the cavity with bleu cheese fondant.
- Set: Place the filled pear on the baklava and drizzle reserved syrup over the top.
- Serve: Add whipped cream or vanilla ice cream if desired.
How to serve poached pears
Serve the chilled, bleu cheese–filled pear halves atop warm or room-temperature pecan baklava. A scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream complements the sweetness and textures. Drizzle reserved baklava syrup over the plate for added balance and shine.
Storage
Store leftover poached pears in an airtight container in the refrigerator for up to 1 week. Baklava will keep for up to 2 weeks at room temperature in a sealed container. Bleu cheese fondant will keep refrigerated for up to 5 days. Poached pears can be frozen for up to 3 months and baklava for up to 4 months; the fondant is best made fresh.
Frequently Asked Questions
For baklava: 9×13 pan, pastry brush, mixing bowls, food processor. For pears: a large stockpot and a slotted spoon. For the fondant: a mixing bowl and whisk or mixer. For serving: dessert plates and forks.
Choose firm pears that hold their shape: Bosc, Anjou, and Bartlett are all good options depending on ripeness and texture preference.
Yes. Poached pears keep up to a week refrigerated, which makes them an excellent make-ahead dessert. Store components separately when possible.
Warm pears briefly in the microwave for 10–20 seconds and baste with a little syrup. Warm baklava for 10–20 seconds to restore warmth and crispness.
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- Pumpkin Apple Brie Muffins
- Mini Fruit Pies
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Below is the pre-show prep. Note: do not prep pears too far in advance, as they will discolor if exposed to air for long periods.