DessertFlans, PuddingsMaison Mirabeau WinesTaste

Rosé Poached Pears a Fall Recipe

There are plenty of recipes for red wine poached pears, but this variation uses rosé wine from Mirabeau Wines. Blogger, photographer and “unschooled home-cook” Lindsay Radcliffe created this simple fall recipe for our team.

Rosé poached pears make an easy (and delicious) dessert whenever you find the ripe fruit in season. She prepared this dessert with the Conference variety, but Bosc or Concorde pears will also hold their shape when cooked. Poaching the fruit in rosé softens the flesh, increasing the sweetness of the fruit.

Mirabeau Rosé Poached Pears Fall Recipe

Rosé Poached Pears

This dessert is delicious either served warm or chilled. Once cooked the pears will keep covered in the fridge for three days.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 4 people


  • 1 bottle (750 ml) Mirabeau Etoile Provence Rosé
  • 100 g (3.5 oz) Caster Sugar
  • 4 Pears peeled, halved and cored
  • a couple of Bay Leaves
  • a sprig of Thyme


  • Place the rosé, sugar, bay leaves and thyme in a large saucepan and bring it to the boil until the sugar has melted.
  • Reduce it to a simmer and then carefully add the halved pears.
  • They need to be completely submerged, so top up with a little water if necessary.
  • Let the pears simmer in the rosé mixture for about 20-25 minutes, until they’re soft when pierced with a sharp knife or skewer. The time will depend on the ripeness of your pears.
  • When the pears are ready, remove them from the poaching liquid and place in a large bowl.
  • Increase the heat and bring the poaching liquid back to a boil. Let it bubble and reduce for about 15 minutes, until it’s slightly syrupy.
  • Pour the rosé syrup over the pears.


Pears will ripen after picking. For this recipe, the fruit should be slightly soft when pressed near the stem.
Keyword Dessert, Pears, Rosé
Tried this recipe?Let us know how it was!

Other Fall Desserts

Classic red wine poached pears from Provence Gourmet.

Pears tend to spoil quite quickly, it seems like one minute they are hard and then way too soft. Sunken Pear Cake is an easy dessert recipe to help you use up those fresh, harvest pears.
Make Poached Pears with Berry Puréewith any variety of pear that you like. The best is to select fruit that has a large bottom (better for filling with the “surprise”). Prepare the pears and the filling in advance, a day or two ahead of serving.
This Plum Streusel Tart was inspired by the bounty of fresh plums at our local market. I made jam with the plums to layer onto the crust. If you don’t have time for that step, buy high-quality jarred preserves.

Please share this with friends and family.

All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous post

Who Was Peter Mayle?

Next post

Contest! Learn How to Make a Bûche de Noël a Yule Log

Maison Mirabeau Wine

Maison Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

No Comment

Leave a reply

Your email address will not be published. Required fields are marked *

Recipe Rating

The reCAPTCHA verification period has expired. Please reload the page.

This site uses Akismet to reduce spam. Learn how your comment data is processed.