Autumn, Winter, Sweet

Simple Poached Pears

Poached pears are one of the simplest desserts there is, but they're also effortlessly elegant, and always delicious.

They're also very versatile – once you've mastered the basic method, they can be poached in different liquids, using various botanicals.

Having said that, I'm somewhat of purist – so I poached these with vanilla, a little fresh ginger, and a stick of cinnamon, and served them with dark chocolate, plant-based crème fraîche, and crushed, toasted hazelnuts.



4-8 pears
1 litre water
1 cup caster sugar
1 vanilla pod, split
3-4 slices fresh ginger
1 stick cinnamon
100g dark chocolate
1 tbsp coconut oil
Handful toasted hazelnuts, chopped
Plant-based crème fraîche (optional)


  1. Cut a circle of greaseproof paper to fit the top of a large saucepan, and cut a small vent in the middle – this will let the steam out.
  2. Peel, core and halve your pears. Add the water, sugar, vanilla pod, ginger, cinnamon and pears to the saucepan, and bring to a very gentle simmer. Top with the circle of greaseproof paper – this will help keep the pears moist.
  3. Poach the pears for 10-20 minutes, until a knife slides in without resistance.
  4. Remove the pears with a slotted spoon, and cover. Bring the remaining liquid to a boil, until reduced by half.
  5. Meanwhile, put the dark chocolate and coconut oil in a heatproof bowl, and set it over a pan of gently simmering water, making sure the bowl isn't touching the water – this could cause the chocolate to seize. Stir until melted and glossy.
  6. Serve the pears drizzled with the reduced liquor and dark chocolate, scattered with some chopped hazelnuts, and with a blob of crème fraîche on the side, if you like.

Work with me.

Work with me.

Whether you’re looking for inspiring, plant based recipes, food photography, or professional styling, I’m open to hearing about your project. Find about more about working with me, or if you’d like to get in touch I’d love to hear from you.

Mailing list sign-up

Are you feeling passionate about plant-based food? Sign up to the NOURISH newsletter today, and get exclusive access to inspiring recipes, product news, and plant-based tips, delivered straight to your inbox.

Thank you for subscribing!