Autumn, Winter, Breakfast, Sweet

Autumn Spiced Poached Pears

The whole house will fill with the warming aroma coming from the cooking liquor, it‘s almost the smell of Christmas. Every winter without fail I make mulled wine poach pears which I use to make so many festive dishes. These pears are a lighter version using white wine, and more subtle on the spices. But equally as delicious. I serve them as a dessert, with yogurt for breakfast, or crowned upon a frangipane tart.



4 pears peeled

2 litre water

1 cup caster sugar

1 cup white whine

I cinnamon stick

2 star Anise

4-5 cloves

4-5 cardamom pods, bashed

1 vanilla pod split/1tbs vanilla extract


  1. Place all the liquor ingredients in a pan and bring to a simmer, drop in your peeled pears.
  2. Let them poach on a gentle simmer until a knife can be inserted easily.
  3. Remove the pears with a slotted spoon and set aside.
  4. Turn up the heat on the liquor and reduce by a 1/3-1/2. If you would like a thicker syrup, add another ¼ cup of sugar and reduce, this will give out a sweeter more syrupy liquid.
  5. If you want your pears standing cut a little off the bottom, you can also half and remove the core is you so wish.
  6. Serve as you wish.

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