Pears Poached in Red Wine with Fresh Applesauce

Chef Greg Parks

Four Columns Inn,, Newfane, VT


  • 4 firm and unblemished pears
  • Juice of 1 lemon in 1 cup of water
  • 1 bottle red wine
  • 1/4 cup plus 3 Tbsp. sugar
  • 2 cinnamon stick
  • 4 cloves
  • Juice of 1 lemon
  • 6 Granny Smith apples, peeled, cored and chopped
  • 2 Tbsp. unsalted butter


Peel the pears. Cut them in half and remove their cores. Place them in lemon water until ready for poaching.

In a stainless or enamel saucepan, combine red wine, sugar, lemon juice, cinnamon stick, and cloves. Add the pears and poach 10 to 20 minutes (poaching depends on ripeness of pears). Let pears cool for 30 minutes in the liquid then drain. Strain the wine mixture. Return to pot and reduce to a syrup. Adjust to taste if necessary.

Cook apples, butter, sugar, cloves and cinnamon stick about 30 minutes, stirring them.

Arrange the applesauce and pears on individual plates and spoon sauce over. This may be served warm or at room temperature.