How to Make Poached Pears for Passover

Poached Pears

How to Make Poached Pears for Passover

Prep Time

5 minutes

Cook Time

75 minutes


6 people

A delectable Passover dessert: Poached Pears made with honey, cinnamon and citrus, combined to give the pears a sweet, fabulous flavor. Poached pears make a lovely dessert for Passover celebrations. They can also be made a day in advance and then brought to room temperature before serving. 

For a rich red color, add 3/4 pounds peeled and sliced beets to poaching liquid. Remove and discard beets when you remove pot from the heat. Sliced beets give the pears a vibrant scarlet red color and add subtle yet delightful flavor complexity.


  • 6 medium firm, ripe pears
  • 6 cups sweet, red pesach wine
  • 2/3 cup honey
  • 2/3 cup sugar
  • 6 tablespoons lemon juice
  • 1/4 cup orange juice
  • 4 cinnamon sticks
  • 1 tablespoon orange zest, for garnish


  • 1 Combine wine, honey, lemon juice, orange juice and cinnamon sticks in a sauce pot and bring to a simmer.
  • 2 While the poaching liquid heats, peel the pears in straight, continuous strokes from the stem end to the base using a Y-shaped peeler. Cut a small slice from the bottom of each pear so that they can stand upright.
  • 3 Add pears to liquid, cover the pot, and simmer, turning occasionally, until the pears start to become tender, approximately 15-20 minutes. Remove pot from heat and allow pears to cool in the poaching liquid, approximately 1 hour. Serve immediately, or for darker coloration, transfer to refrigeration for up to 24 hours, turning the pears occasionally.
  • 4 To serve, pool poaching liquid as desired in center of dessert plate or shallow bowl. Stand pear in the center of the plate. Sprinkle with 1/2 teaspoon orange zest.



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