Red Wine Poached Pears with Coconut Cream & Homemade Granola

Here we are at the tail end of pear season, and I’ve only just recently discovered my love for these little gems.

If you haven’t eaten or cooked with pears recently, I’m going to do you a favor and tell you it’s time to make a run to the store, because these juicy fruits are truly heavenly right now.

My whole life, I’d never really loved pears, with one exception. I grew up with the sweet, tangy crunch of asian pears and found most others to be slimy or gritty. But, a few days ago I reluctantly bit into a Bartlett pear for the first time in years and was amazed by its rich, candied taste. To make up for what I’d clearly been missing out on, I wanted to create the perfect pear dessert to share with you.


I’d always seen recipes for poached pears but never actually eaten one, let alone attempted to make one, so I thought now would be the perfect time to give it a go. To poach the fruit, I used a darker, full-bodied red wine for both a deeper color and flavor. However, you can opt for any red wine you prefer. The pear will absorb the color and taste of whatever wine you choose.


While my fruit was poaching, I started on the coconut cream and dark chocolate granola. These additions provided the perfect touch sweetness and crunch to complement the spice and velvety texture of the pears.

This homemade dark chocolate sea salt granola is THE best recipe I’ve ever tried. It’s salty, sweet, and crunchy: all the things a great granola needs. Plus, it’s naturally sweetened, packed with healthy fats, and contains a variety of nutritious superfoods.


I absolutely love this coconut cream, and use it to replace traditional whipped cream in my all my desserts. It’s lighter and slightly sweeter than regular whipped cream, which I love. The best part is that it only requires one ingredient and one step!

When making the whip, use only the solid top portion of the full-fat coconut cream to ensure it will whip correctly. Too much liquid will prevent the fluffy texture we’re going for.

When it’s time to put everything together, you can add the coconut cream to the base of the plate. Then, place the pear on top of the cream and sprinkle on the chocolate granola. I also like to drizzle a little of the leftover wine reduction on top of the whipped cream to add a splash of color and extra flavor.

Red Wine Poached Pears with Coconut Cream & Homemade Granola

Takes , Serves 4.


Poached Pears
  • 2 Ripe Bartlett Pears
  • 3 Cups Red Wine (24oz)
  • ½ Cup Coconut Sugar (75g)
  • 1 tsp Lemon Juice
  • 3 tsp Ground Cinnamon
  • 1 tsp Ground Cloves

  • Granola
  • ½ Cup Old Fashioned Oats (40g)
  • ¼ Cup Roughly Chopped Hazelnuts (35g)
  • 1 tsp Chia Seeds
  • 2 tsp Buckwheat Kernels
  • 3 TBSP Coconut Sugar
  • 3 TBSP Cacao Powder
  • 1/4 tsp Sea Salt
  • 1 TBSP Melted Coconut Oil
  • ¼ Cup Pure Maple Syrup (80g)

  • Coconut Cream
  • ½ Cup Heavy Coconut Whipping Cream (152g) (solid cream part only)

  • Instructions

    1. In a large saucepan, combine red wine, coconut sugar, lemon juice, cinnamon, and cloves. Bring mixture to a boil, then lower heat and let simmer for about five minutes.
    2. Peel, halve, and remove the core from pears. Slowly place pears into liquid mixture and let simmer for 25-30 minutes, turning the fruit every 10 minutes.
    3. Remove saucepan from heat and let the mixture cool to room temperature. Once room temperature is achieved, place pears and liquid mixture together in an airtight container in the fridge for about 30 minutes.
    4. While pears are chilling, preheat the oven to 325°F.
    5. Combine old fashioned oats, hazelnuts, chia seeds, buckwheat kernels, coconut sugar, cacao powder, and sea salt in a large mixing bowl, then stir until fully incorporated. Once combined, add melted coconut oil and maple syrup until all ingredients are thoroughly mixed together.
    6. Disperse granola mixture in chunks on baking sheet and bake for about 20 minutes. Remove from oven and give granola a quick toss with a wooden spoon before allowing it to cool to room temperature.
    7. In a large bowl, whip heavy coconut whipping cream for about 5-7 minutes until soft peaks begin to form.
    8. Assemble plate beginning with coconut whipped cream as a base. Add one half of a poached pear on top of the whipped cream. Then, sprinkle desired amount of granola over the plate.