Pear and Red Wine Sauce

Everyone’s favourite roasted pear and red wine dessert in liquid form – which has the additional benefit of tasting delicious with cheese! The sauce can also be used on crêpes or pancakes, and for those who are a little more adventurous it can be used as the basis for a light salad dressing.

Serves: Makes about 2 cups
Cooking Time: Preparation 10 minutes, cook 50-60 minutes


+1.5 kg pears (I prefer to use Bosc pears for cooking)
+ 2 cups red wine (I would use a Shiraz in this recipe)
+ seeds of 2 vanilla beans, or equivalent paste
+ 1/2 cup water
+ tablespoon of balsamic vinegar
+ tablespoon of brown sugar
+ rind from half a lemon


Peal, halve, core and remove the stem of the pears. Place in a medium saucepan with all other ingredients. Bring to a boil, before reducing to a simmer; cook with the lid on for 30 minutes, or until pears are tender. Remove pear segments, and allow the sauce to reduce for a further 5-10 minutes.

Add pears back into the sauce, before pureeing. If sauce is still not at desired consistency (I like it to be quite thick), add to a saute pan and simmer for a further 10-15 minutes until thickened.

Allow to cool, before placing in sterilised jars. Will keep in the fridge for up to a month.

Original recipe sourced from the  Family Archives.

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