Poached Pears

~ Tandy

These poached pears are perfect to use as is, or for preserving for later use. I made my own as tinned pears here are loaded with refined sugar.

Poached Pears
Poached Pears
Head straight on to the Recipe For ♥ Poached Pears ♥
Let’s talk about pears

Other than apples, the Elgin Valley is known for its pears. The white blossoms are beautiful to see. We get quite a few varieties of these deciduous fruits here, and I have one every day in my smoothie. Pears are so versatile that not only are they eaten as is, but they are often seen canned and dried. Pear juice is made from the fruit and for years we had Peartiser. I have also tried numerous versions of perry, which is fermented pear juice, similar to cider. In Roman times, pears were stewed in honey, often with spices added to the mix. Pears will ripen at room temperature, so if like me, you want your pears firm, keep them in the fridge. You can tell when they are ripe as the flesh around the stem will have a little give. 

Poaching pears

As I could not find tinned pears that were not in a sugary syrup, I decided to poach my own pears. These are easy to do in bulk, and keep in sterilized glass jars for future use. I have used a sweet white wine in my recipe so as to not add colour to the pears. If you were doing this for a dinner party, to serve as is, then red wine is ideal. That way, the pears take on a beautiful hue. Cinnamon is the perfect spice to use with pears, but you can experiment using allspice, anise, cardamom, cloves, ginger, nutmeg, black pepper, star anise, or vanilla.

My love of sweet white wine

For years and years I collected bottles of sweet white wine. I am not sure why, as we don’t ever drink it. Both Dave and I are partial to Port, and our weekend always starts with a tot or two after dinner. During hard lockdown we were unable to buy alcohol, and my sweet white wine came in handy when we ran out of Port. Dave and I managed to make our way through several bottles, and I had only one left when I made these pears. I thought this was the perfect use for what I had left over.

Take a look at this inspiring recipe for ♥ Poached Pears ♥ from Lavender and Lime #LavenderAndLime Share on X

Poached Pears

 

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Poached Pears

Change up the spices to add your own flair to this recipe
Recipe Category: Dessert
Makes enough for: 400 grams
All Rights Reserved: An original recipe from Lavender and Lime

Ingredients

  • 500 mls water
  • 150 g fructose
  • 125 mls sweet white wine
  • 1 quill cinnamon
  • 6 pears, peeled, cored, trimmed and quartered

Method

  • Place the water and fructose into a large lidded sauté pan and place onto a high temperature
  • Bring to the boil stirring until the fructose dissolves
  • Add the wine, cinnamon and pears, lower the temperature, cover and simmer until the pears are soft *
  • If preserving for later, place into a sterilized glass jar while still warm
  • Place the lid on the jar and leave to cool before placing into the fridge and using as needed

Notes

* This depends on how ripe your pears are. Mine took 30 minutes.
See this post on how I sterilize my glass jars.
See the links below for blog posts I published on August 20:

Lavender and Lime Signature

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Published by Tandy

I am passionate about using regional, seasonable and sustainable produce when I cook. I live in Gordons Bay with my husband and dogs. We visit new places locally and overseas as often as we can to experience the food of the area. Follow along on our adventures!

13 thoughts on “Poached Pears”

  1. Tandy your poached pears look and sound delicious. I envy you having access to so many fresh pears. Ours come up from the southern states.

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