Sangria Poached Pears with Cinnamon Oat Crumble for #mysterydish
Juicy pears poached in lush red wine, bright citrus, and warm spices, topped with a crunchy oat crumble. Savor sangria in dessert form! Easy, no-bake recipe, naturally gluten-free, and perfect for Passover.
What is the best cocktail to drink during this time of year?
I submit to the court that it is none other than sangria.
Ok, I realize that we are all in a spring state of mind right now. We want recipes that are bright and sunshine-y, full of fresh and seasonal flavors. With its citrus notes, tropical ginger, and big juicy hunks of fresh fruit, sangria makes the perfect patio sipper.
But can we get real for a minute? The wait for spring’s arrival, at least in this part of the country, has been interminable. The calendar may say it’s spring, but the thermometer begs to differ. Sunset cocktails on the patio are not happening here. Here, it’s more like, fireside sips of cabernet. Red wine, pears, cinnamon, dried fruits, and oat crumbles. These are a few of my favorite cold-weather things.
Sangria’s got it all! Am I right or what? All the cozy things, and all the warm summery things, all stirred up and macerated together in a big jug. Perfection in a glass!
- Boxed Cake Mix
- Cherry Tomatoes
- Dried Fruit
I highlighted all the ingredients I used in my recipe in red. Seven, baby! And, if you serve these poached pears alongside the coconut milk ice cream from this post, it would be eight.
Easy, easy recipe, friends. It doesn’t get much easier than this. May I also point out that this is a no-bake dessert? And, if you leave out the oat crumble, it’s also naturally gluten free. And perfect for Passover! I’m on a roll here!
Just simmer a few peeled pears in the sangria poaching liquid. This is made with a lush red wine, some bright, citrusy orange juice, a little honey and triple sec for sweetness, a cinnamon stick and a knob of ginger for warm spice, and a handful of dried cranberries to bring out the ripe berry notes in the wine.
Anjou pears work really well for poaching because they are firm and they won’t fall apart or turn to mush when cooked.
A little sweetened whipped cream makes a lovely presentation, and the cinnamon oat crumble gives a nice crunch and a pretty garnish. Bring this delicious dessert into the warmer months with lots of fresh tropical fruit, too!
Major props to Kat for giving us all such an inspiring list of ingredients this month. It never ceases to amaze me, how we can all be faced with the same list of ingredients, but each member of the group comes up with something totally unique. Case in point:
1. Coconut Shrimp with Thai Chili Ginger Sauce by Joyful Healthy Eats
2. Sangria Poached Pears by Baking a Moment
3. Baked Mini Carrot Cake Donuts by Culinary Couture Blog
4. Funfetti Cookies with Peeps Marshmallow Frosting by I Dig Pinterest
5. Carrot Oatmeal Cookies by Yummy Healthy Easy
6. Gooey Oatmeal Cranberry Bars by I Want Crazy
7. Honey Lime Coconut Oatmeal Cookies by Blahnik Baker
8. Chocolate Almond Date Balls by The Well Floured Kitchen
9. Tropical Kiwi Fruit Muffins by The Pajama Chef
10. Nesting Peeps Cupcakes by The Dessert Chronicles
11. Carrot Cake Cookies by Chez CateyLou
Pretty great stuff, right?
I think you will love these sangria poached pears! They are so tender, sweet and full of complexity! Whether you’re snuggled in on a raw, rainy day, or basking in the warm sunshine, this dish makes such a lovely dessert.
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Sangria Poached Pears with Cinnamon Oat Crumble
- 2 cups (473.18 ml) red wine
- 2 cups (473.18 ml) water
- 1 cup (236.59 ml) orange juice
- 1/3 cup (78.86 ml) honey
- 1/4 cup (59.15 ml) triple sec liqueur
- 1/4 cup (30.3 g) dried cranberries
- 1 cinnamon stick
- 1/2- inch piece of fresh ginger
- 4 Anjou pears
- 1 1/2 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon kosher salt
- 3 tablespoons all purpose flour
- 2 tablespoons old fashioned oats
- sweetened whipped cream
- fresh fruit such as orange slices,, pineapple chunks, roughly chopped kiwi, berries, etc.
Poach the Pears in Sangria:
- Place the first 8 ingredients in a pot and bring to a simmer.
- Peel the pears and add them to the pot. Simmer, turning occasionally, for about 20 minutes, or until tender.
- Transfer the pears and their poaching liquid to an airtight container, and refrigerate overnight or until cooled completely.
Make the Cinnamon Oat Crumble:
- Melt the butter in a small pot.
- Stir in the brown sugar, cinnamon, and salt.
- Add the flour and oats and continue to cook, stirring, for 3-5 minutes.
- Place a poached pear on a dessert plate, alongside a dollop of whipped cream.
- Garnish with fresh fruit and cinnamon oat crumble.