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Sangria Poached Pears with Cinnamon Oat Crumble

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, no refined sugars, and perfect for Passover.
Prep Time20 minutes
Cook Time25 minutes
Chill Time2 hours
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: American
Keyword: poached pears, sangria poached pears, wine poached pears
Servings: 4 servings
Calories: 482kcal

Ingredients

Instructions

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.

Assemble:

  • Place a poached pear on a dessert plate, alongside a dollop of whipped cream.
  • Garnish with fresh fruit and cinnamon oat crumble.

Nutrition

Calories: 482kcal | Carbohydrates: 84g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 91mg | Potassium: 508mg | Fiber: 7g | Sugar: 62g | Vitamin A: 300IU | Vitamin C: 39mg | Calcium: 50mg | Iron: 2mg