Add to Cookbook

Perfect Poached Pears

Perfect Poached Pears

These pears can be served hot or cold.


  • 5 cups water
  • 1 cup Poire William (Pear Liqueur) or sweet white wine
  • Juice 1 lemon
  • 1 cup sugar
  • 6 pears, peeled (we used Bartlett)


  1. Stir the water, Poire William, or sweet white wine, lemon juice and sugar in a large saucepan over a low heat until the sugar has dissolved. Add the peeled pears, stem upright if possible.
  2. Cut out a circle from a piece of baking paper large enough to cover the pears. Simmer for about 20-30 minutes until tender. Cooking time will depend on the ripeness of the pears.
  3. Once cooked, remove the pears from the saucepan and stand them upright in a serving dish. Boil the syrup down until reduced by half. Cool. Reserve 1 cup for the Mascarpone and Vanilla Sago Brulee (see recipe on my website). Pour the remaining syrup over the pears.

Cooks Tips

- If you don't wish to include alcohol, use 1 cup water or fruit juice instead. - Use pears that are just ripe and in season. - No pears? Try feijoas. They will require less cooking. - To check if the pears are cooked, pierce with a toothpick or skewer. The fruit should be soft but not mushy. - Adding lemon juice will prevent the pears from discolouring.

Comments (0)

Please login to submit a comment.