You must be of legal drinking age in your country to enter this site.
Please enter your date of birth below and press "Enter".

Are you years or older?


Verify age via Facebook

HRM Rex-Goliath Winery supports the Century Councils fight against underage drinking and drunk driving. To learn more, visit their website at: www.centurycouncil.org

We will not share your information or post to your Facebook wall without your permission.

Please enjoy our wines responsibly. © 2020 HRM Rex-Goliath Winery, Madera, CA

Our Privacy Policy and Terms & Conditions have changed. By using this website, you agree to the Privacy Policy and Terms and Conditions of use.

Rex Goliath Wines
Poached Pears

Rex Goliath Pinot Noir

Pinot Noir Poached Pears with Star Anise

Wine Pairing: Rex Goliath Pinot Noir


1/4 cup sugar
4 cups Pinot Nair
4 cups water
1 vanilla bean, split lengthwise
2 whole cinnamon sticks
2 pods star anise
8 Bose pears, peeled and cored
Cornstarch (optional)


Pears: In large saucepan combine sugar, wine, water, vanilla bean, cinnamon sticks and star anise; bring to boil over medium-high heat. Reduce to simmer and add pears. Poach pears at simmer until tender, about 45 minutes. (Test all pears for doneness with skewers as some may cook faster than others depending on ripeness.) Remove poached fruit from liquid and increase heat to high. Reduce liquid to a thick syrup, about 20 minutes. Taste. If you desire a sweeter taste, add more sugar. If you would like to make the syrup thicker, add some cornstarch. Cool.

Serve: Transfer each pear to a plate/bowl and serve with reduced syrup.

Serves 8