Cinnamon Wine Poached Pears with Toasted Butter Pecans

Written by Published on in Breakfast, Desserts, Holidays, Recipes, Southern Fried Skinnyfied

A delicious, elegant, simple recipe for cooking firm pears in a honey spiced wine sauce topped with salted, buttery (or bacon-y) pecans!

Uncle Tony brought me over a ton of Texas Orient Pears his friend gave him right off of his pear tree. They were too firm to eat but I wanted to create something fun and healthyish to eat with them!

Anyways, October is Texas Wine Month & Texas Pecan Month. I’ve been working on a fun project with Pederson’s Natural Farms called the Texas Trio Collaboration and had some TX Pecans, Wine and Bacon fat at the house.

These poached pears are so tasty and easy to make yet they look so elegant!

Red or White?

Farmhouse Vineyards sent me several bottles of wine and I wanted to make a red Sangria and white wine sauce. Honestly the taste was just as delicious with both wines so it really just depends if you want the pears to turn out red or golden. The recipe is the same using either variety of wine!

Butter or Bacon Fat?

Toast the pecans in butter or bacon fat if you have a jar of it. Always save your bacon grease. It’s so delicious and gives this dish that extra flavor perfect for this savory and sweet dish!

How to Serve:

You can serve these pears hot, room temperature or right out of the refrigerator. I love them hot with a scoop of vanilla ice-cream, extra spiced wine sauce, toasted pecans and extra cinnamon. Whipped cream would be so delicious on these pears as well!

You could also dice these pears up and serve them with oatmeal, yogurt and granola!

Our cowboy friends, Cody Lane and Neil Dudley asked me to be a part of Pederson’s Natural Farms Texas Trio Collaboration. As part of this project I came up with two amazing recipes to share with you. You can find my recipe for New Mexican Green Chile Pork Stew & Pecan Bacon Cornbread here! Then Uncle Tony brought me a load of Texas Orient Pears so I came up with a dessert recipe as well!

Pederson’s Natural Farms is the host of this project and paired me with two other Texas Agricultural Companies to create a recipe using local products: Durham-Ellis Pecan Company and Farmhouse Vineyards. 

Pederson’s Natural Farms sits in Hamilton, TX (about an hour from me). When I first met Ty and got to take part in my first branding here at the ranch, I met two of Ty’s cowboy friends, Neil Dudley and Cody Lane. Turns out Cody is the president of Pederson’s Farms and Neil is the vice president. We bonded over our passion with nutrition and eating! Pederson’s Natural Farms prides itself of supplying all natural fresh and smoked meats. The animals are raised humanely with no steroids, hormones or antibiotics! They work with self-sustaining family farms who are good stewards of the land and raisie animals with a comfortable life. Check them out here and use code TEXASPAIGE for 10% off your first order!

Farm House Vineyards sits in West Texas in Brownfield, TX. It is owned by the Seaton’s and Furgeson’s, abrother-sister combo multi-generational farm family that together farms 7,000 acres of row crops and 4 vineyards. The grow grapes for boutique and largest wineries in Texas. They sent me some amazing wine (which I’m sipping on now) and included a bottle of cotton honey, made by bees that pollinate their cotton fields. 

Durham-Ellis Pecan Company is located in Comanche, TX (an hour from me). Durham Pecan Company began in 1928 when W.M. Durham Sr. wanted to help people earn money in hard times. He set up long tables for workers to shell pecans by hand. They earned money with the pecan meat was weighed. Today they shell millions of pounds of pecans. 

I hope reading about these incredible companies gives you a feeling of the American values and dreams we were founded on such as hard work, determination, integrity, family and the nostalgia of making a living off of the land!

This was such a fun project for me to be a part of! Knowing where my food came from was such a special part of the cooking process. I can picture the pecan trees, the grape vines, and the people behind the product! 

Cinnamon Wine Poached Pears with Toasted Butter Pecans
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Cinnamon Wine Poached Pears with Toasted Butter Pecans

Recipe by Paige MurrayCourse: DessertCuisine: French AmericanDifficulty: Easy
Servings

12

servings
Prep time

10

minutes
Cooking time

30

minutes

Delicious, Elegant & Simple recipe for firm pears in a spiced red or white wine sauce!

Ingredients

  • – 6 ripe but firm Pears (Orient, Anjou or Bosc)

  • -t2 cups Farmhouse Vineyards Sangria or West Texas Boyfriend Sparking Malvasia White Wine (Or other Red or White Wine)

  • -t2 cups Water- enough to cover the pears

  • – ½ cup Honey

  • – 2 Cinnamon Sticks or 2 teaspoons of Cinnamon

  • – 1 teaspoon Ground Cloves

  • – 2 teaspoons Vanilla

  • -t1 teaspoon Cardamon (optional)

  • Toasted Pecans

  • -t1 cup of Pecan Halves (I used Durham-Ellis Pecans)

  • – 1 tablespoon Butter or Bacon Fat

  • -tPinch of Salt

Directions

  • Peel pears. Depending on the presentation you desire: you can leave the pears whole with the stem intact and cut the bottom so they stand upright then eat around the core, or cut them in half and core or quarter and core the pears. They will cook quicker if quartered.
  • In a stock pot bring the wine, water, honey, cinnamon, cloves and vanilla to a boil.
  • Carefully place pears in the boiling liquid and cover slightly ajar. Reduce heat to medium and let cook for 20-30 minutes. Pears are done when a knife is inserted with no resistance.
  • Let pears sit in the liquid at least 30 minutes. You can also refrigerate these and let them sit over night.
  • Break pecan halves into pieces with a food processor or a mallet. Heat butter or bacon fat in a small skillet. When butter is hot add pecan pieces and stir around for about a minute until toasted. Sprinkle with a pinch of salt and remove from heat.
  • For Serving
  • Serve pears warm, room temperature or cold. I like them warm with vanilla ice cream, vanilla yogurt or whipped cream topped with toasted pecans and wine sauce!
  • You can reduce the sauce by half for a more syrupy sauce or just spoon sauce as is right over the pears! To reduce the sauce, remove the pears and cinnamon sticks then heat sauce over medium heat for about 15 minutes.
  • You can also dice these pears and serve with oatmeal, granonla or yogurt!
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