Poires au vin Rouge

Beautiful and elegant –Keely


  • 4-6 small bosc pears with stems intact
  • 1/2 cup vanilla sugar
  • 1 bottle fruity red wine, I used Beaujolais
  • 1/2 cup crème de casis
  • 2 tablespoons freshly squeezed lemon juice
  • 1 spring rosemary
  • 1 vanilla bean, split lengthwise
  • 4 whole cloves
  • 4 black peppercorns


In a deep pot combine all ingredients. You will want to snugly fit all of the pears in the bottom. Cover and simmer over medium heat. Turn the pears so they coat evenly. Simmer until cooked through (about 30 minutes).


Remove pears, cover and refrigerate for 24 hours before serving.


Liquids may be reused for additional batches of pears.


Smells delightful while cooking!