French Recipe: Poires à La Beaujolaise (pears Poached in Beaujolais)

This is a classic recipe from the famous chef Paul Bocuse, who is notorious around France for his acclaimed cooking style that has, in fact, granted him three Michelin stars!


  • 6 large pears
  • 1 bottle of red wine (Beaujolais)
  • 150g caster sugar
  • 1 stick of cinnamon
  • 1 vanilla pod
  • Peppercorns
  • 1 clove
  • The zest of 1 orange
  • 1 glass of crème de cassis


  • Split the vanilla pod down the middle into two slices.
  • Put the wine into a saucepan just big enough to hold the pears.
  • Add the sugar, orange zest, the cinnamon and the vanilla.
  • Put the peppercorns and the clove into a small cheesecloth and add them into the mix.
  • Bring the syrup to the boil and leave for 5 minutes.
  • Carefully peel the pears making sure to keep their stalks on
  • Place them into the syrup and leave to simmer for 20 minutes
  • Allow them to cool in the wine
  • To serve, arrange the pears in a fruit bowl. Drizzle on the syrup and the crème de cassis and mix together.


This dish is best accompanied with macaroons or biscuits.

Bon appétit !