Recipe
Spiced Poached Pears
Tender pears gently poached with cinnamon, cloves and citrus, finished with glossy syrup, honey and mascarpone for an easy make-ahead dessert.
Ingredients
Method
10 mins prep30 mins cook40 mins total
Peel the pears, leaving the stalks attached, then rub the flesh with a little lemon juice while you prepare the poaching liquor.
Put the wine or water, caster sugar, cinnamon sticks, cloves, orange zest and remaining lemon juice into a pan just wide enough to hold the pears. Warm gently, stirring until the sugar dissolves.
Lower the pears into the pan, adding a splash more water if needed so they are mostly covered. Bring to a gentle simmer rather than a rolling boil.
Cover with a lid or a round of baking paper and poach for 18–22 minutes, turning the pears once, until a small knife slides into the thickest part with only slight resistance.
Lift the pears onto a plate. Bubble the poaching liquor for 6–8 minutes until slightly syrupy and fragrant, then strain out the spices if you prefer a smooth finish.
Spoon the warm pears into bowls with mascarpone, a drizzle of honey and enough spiced syrup to gloss the fruit.
Notes
Choose firm pears so they soften without collapsing. The pears can be poached a day ahead and chilled in their syrup.
For an alcohol-free version, use water plus an extra strip of orange zest.
About this recipe
These spiced poached pears are a simple, elegant dessert for cooler evenings or dinner parties. Conference pears are simmered gently in a cinnamon, clove and orange-scented poaching liquor until just tender, then the liquid is reduced into a light syrup.
Use dry white wine for a grown-up finish, or water for an alcohol-free version. A spoonful of mascarpone and a little honey make the pears feel special without adding much last-minute work.
