Spiced Poached Pears
Traditional British Recipes

Spiced Poached Pears

On the Hob
serves 4

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.

DessertVegetarianDinner PartyAfternoon-tea
10 mins prep30 mins cook40 mins total

  1. Peel the pears, leaving the stalks attached, then rub the flesh with a little lemon juice while you prepare the poaching liquor.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Spoon the warm pears into bowls with mascarpone, a drizzle of honey and enough spiced syrup to gloss the fruit.

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