Recipes, Guides, Lifestyles by GRATSI

Poached pear in Gratsi Red Wine sauce
EAT

CHRISTIANA'S KITCHEN

Poached pear in Gratsi Red Wine sauce

Served over creamy mascarpone.

By Christiana Papadopoulou

 |  

@christianapa_

August 03, 2026

By Christiana Papadopoulou

Ingredients

  • 2

    ripe but firm pears, peeled smooth with stems left intact

  • 100

    g sugar

  • 2

     strips lemon peel

  • 2

    cinnamon sticks

  • 5-6

    whole cloves

  • 1

    tsp vanilla extract

  • Mascarpone, for serving

  • Chopped pistachios, for garnish

Instructions

SHOP GRATSI RED WINE

TOTAL TIME

1,5 hour

2 servings

SHOP GRATSI RED WINE

A simple yet elegant dessert, these red wine poached pears are infused with warm spices and vanilla, then served over creamy mascarpone.

STEP 1

In a large saucepan (large enough to hold the pears in a single layer), combine the Gratsi Red Wine, sugar, lemon peel, cinnamon sticks, cloves, and vanilla extract. Bring to a gentle simmer, stirring until the sugar has completely dissolved.

A person pours granulated sugar from a white bowl into a pot on a gas stove, with potted plants in the background. A hand holds dried leaves over a saucepan of water on a gas stove, with green plants and sunlight in the background. A hand pours a dark liquid from a small bottle into a stainless steel pot on a gas stove, with green and white leafy plants in the background.

STEP 2

Carefully add the peeled pears to the saucepan, ensuring they are mostly submerged in the liquid. Simmer gently for 30–40 minutes, turning the pears occasionally, until they are tender and a knife slides easily into the thickest part.
Remove the pears from the saucepan and set aside.

A hand pours a dark red liquid from a glass cup into a saucepan on a stove, with green plants in the background. A person dips a peeled pear into a pot of dark liquid on a stove, surrounded by potted plants.

STEP 3

Increase the heat and continue simmering the poaching liquid until it reduces to a rich, syrupy consistency that coats the back of a spoon, about 15–25 minutes (you can switch from saucepan to pan to reduce faster).

Two red poached pears sit in dark syrup inside a metal pot, with slices of orange and spices partially visible in the liquid. A black pan with dark oily liquid and specks sits outdoors on a stove, surrounded by potted green succulents and fuzzy-leaved plants, with a wooden fence in the background.

STEP 4

Spoon a generous dollop of mascarpone onto each serving plate. Place a poached pear on top and drizzle generously with the warm Gratsi Red Wine syrup. Finish with a sprinkle of chopped pistachios.

A red spatula stirs a dark liquid in a metal saucepan, creating small bubbles on the surface. The pan appears to be on a stove, with wood paneling visible in the background. A hand spoons dark sauce over poached pear and whipped cream on a plate atop a rustic wooden table, surrounded by lush green potted plants. A poached pear sits on creamy yogurt, topped with chopped pistachios and surrounded by dark red syrup, served on a rustic oval plate on a wooden table with greenery in the background.

Tip: For even deeper flavour and a beautiful ruby colour, chill the pears overnight in the poaching liquid before reducing the syrup and serving.

The market

Someone pours Gratsi Red Wine from a sleek black box into a clear glass, both showing the Gratsi logo, set against a white background.
Red Wine

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