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 mins
Cook Time25 minutes mins
Chill Time2 hours hrs
Total Time2 hours hrs 45 minutes mins
Course: Dessert
Cuisine: American
Keyword: poached pears, sangria poached pears, wine poached pears
Servings: 4 servings
Calories: 482kcal
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.
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