Wine-Poached Pears with Glazed Pecans

Wine-poached pears make an easy and elegant dessert, but what makes this recipe extra pleasing is the addition of glazed pecans. It’s a lovely treat for late fall and winter.

Bosc pears are ideal for this dessert, but use another variety if you have a favorite. You can leave the peels on for easy prep, but if you prefer to peel them, feel free to do so.

Red or white wine: Though red wine is more commonly used in poached pear recipes, there’s no reason why you can’t use white. Especially if you have a bottle open, use what you’ve got!

A bit about pecans

Pecans are highly compatible with sweet dishes and baked goods, though they’re quite delectable in savory dishes featuring fall and winter vegetables.

They’re interchangeable with walnuts in most recipes (especially where chopped nuts are called for in baked goods, such as brownies) and are, of course, commonly used in pies and tarts. Their mellow flavor is welcome in mixed nuts and trail mixes. See a lot more about this all-American nut in this site’s Guide to Pecans. 

Recipe adapted from Vegan Express by Nava Atlas. Photos by Hannah Kaminsky.

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Yield: 4

Wine-Poached Pears with Glazed Pecans

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Wine-poached pears make an easy and elegant dessert, but what makes this recipe extra pleasing is the addition of glazed pecans.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 4 large ripe, somewhat firm Bosc pears
• 1/3 cup dry red or white wine
• 2/3 cup fruit juice (apple juice or pear nectar work well)
• 3 tablespoons agave nectar or maple syrup
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• Pinch of nutmeg
• 2 teaspoons vegan butter
• 1/2 cup pecan halves
• 1 tablespoon cornstarch or arrowroot
• Vegan vanilla or butter pecan ice cream, optional

Instructions

1. Stem the pears and cut them into quarters lengthwise. Core them and divide the quarters in half again lengthwise. If you prefer, you can peel them, but feel free to leave the peels on.
2. In a skillet, combine the wine, juice, half of the agave nectar, vanilla, cinnamon, and nutmeg. Bring the mixture to a simmer. Stir in the pear slices. Cover and simmer gently until the pears are tender but still hold their shape, about 15 to 20 minutes, stirring occasionally.
3. Meanwhile, heat the vegan butter and the remaining agave in a small skillet. Add the pecan halves and stir to coat. Cook over medium heat until the pecans are nicely glazed, about 5 to 7 minutes.
4. Dissolve the cornstarch in a little water. Drizzle into the pear mixture in the skillet, stirring constantly. Cook briefly, just until the liquid in the skillet has thickened. Remove from the heat. 
5. Allow to cool for several minutes, then divide among small bowls. Top each serving with a few pecan halves and if desired, a dollop of vegan ice cream.

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