Jewish Federation of Cleveland

Wine Poached Pears Stuffed with Dried Fruit

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6 large pears, peeled
2 c. good red wine
12 mint leaves (optional)


1/4 c. prunes, pitted and chopped
1/4 c. dried apricots, chopped
1/4 c. walnuts, chopped
1 tbsp. oil
1 tbsp. honey
1 tbsp. cake meal


  1. Preheat oven to 350. Wash pears well, and dig a cavity in the pear from the bottom, large enough to be able to stuff with the fruit and nuts.
  2. Mix all the ingredients for the filling and stuff the pears as much as possible.
  3. Cover the bottom part of each pear with aluminum foil and lay them down in an oven-proof pan.
  4. Pour the wine over the pears and bake for about 40 minutes. Spoon some of the wine over each pear about every 15 minutes during cooking.
  5. To serve, plate pears standing upright and spoon some of the cooked wine on each plate. Garnish with 2 mint leaves.