Rose Poached Pears

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Recipe by Naomi Sherman


Net Carbs







When my lovely friends over at Gomersal Wines sent me a selection of wines to cook with, I immediately thought of red wine poached pears
While I was looking through recipes for inspiration, I saw some pears poached in white wine and my mind went straight to the lovely blush pink bottle of Rosè that they had sent me
Using the Rosè gave the pears a delicate pink hue and a lovely light, floral and fruity boost to their already sweet flavour
I served mine over some Greek yoghurt, drizzled with more of the lush syrup
It’s the perfect end to a dinner party or a yummy weekday lunch
Try it yourself


  • 4 pears peeled, leaving the stem on

  • 1 bottle of Gomersal Rosè

  • 2 cups of water

  • 1/4 cup of caster sugar (add more if you like it sweet)

  • 1 teaspoon of vanilla extract


  • Take your peeled pears and use an apple corer or melon baller to carefully remove the core from the base.
  • Place all of the other ingredients into a saucepan and stir to combine.
  • Add the pears and top the liquid up with more water if required (you want the pears to be mostly covered but they don’t need to be completely submerged)
  • Cover and bring to a hard simmer, then reduce the temperature until just simmering.
  • Cook for approx 10 minutes, or until the pears are soft but not falling apart.
  • Remove the pears and bring the poaching liquid back to the boil.
  • Boil hard until it has reduced into a syrup.
  • Serve the pears over yoghurt or ice cream, drizzled liberally with the syrup.

Nutrition Facts

4 servings per container

  • Amount Per ServingCalories203
  • % Daily Value *
  • Total Fat 0.2g 1%
    • Total Carbohydrate 34.1g 12%
      • Protein 0.7g 2%

        * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.