Impress your guests with this elegant, easy dessert. Sweet fleshy pears meet our crisp and delicate rosé. This is a dish bursting with juicy, soft pears that with the touch of vanilla and our Provence rosé are forced to bring out their smooth creamy flavours. 


  • 300ml Pink Diesel rosé

  • 100g granulated sugar

  • 6 small slices fresh ginger

  • 1/2 vanilla bean, split and scraped

  • 4 firm pears, peeled

  • 6 cups water

  • 1 cup fresh or frozen cranberries


  • Combine the rosé, sugar, ginger, and vanilla in a deep medium saucepan and bring to a boil till the sugar dissolves.

  • Add the pears and water to cover completely (add more water if needed) and return to a simmer.

  • Place a lid from a smaller pot on top of the pears to keep the fruit submerged, then cook over low heat 30 to 35 minutes, until the pears soften.

  • Using a slotted spoon, transfer the pears to a container and turn the heat to high.

  • Boil the poaching liquid until reduced by half, 15 to 20 minutes, then add the cranberries and cook 3 to 4 minutes more, until they start to split.

  • Pour the poaching liquid over the pears, cool completely, and chill overnight (and for as long as a week).

  • To serve, carefully slice pears in half lengthwise and scoop out seeds with a melon baller or small spoon. Serve with poaching liquid and sesame tuiles, if desired. Serves 4.

  • Serve with a glass of Pink Diesel & whipped cream for those feeling very indulgent!