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Mary Berry Poached Pears

Mary Berry Poached Pears
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A classic British dessert, these wine-poached pears are tender, fragrant, and elegant. Simmered in a spiced red wine syrup with cinnamon, cloves, orange zest, and vanilla, the pears take on a deep ruby hue and a subtly sweet, complex flavor. Serve warm with the reduced syrup and a dollop of cream for an impressive yet simple finale to any meal.

Ingredients

Scale
  • 4 firm but ripe pears (Bosc or Conference), peeled, stems left intact
  • 1 bottle (750 ml) dry red wine (Merlot or Cabernet Sauvignon)
  • 1 cup (200 g) granulated sugar
  • 1 cinnamon stick (about 3 inches)
  • 3 whole cloves
  • 1 strip orange zest (from 1 orange, about 2 inches long, no pith)
  • 1 vanilla bean, split lengthwise (or 1 teaspoon vanilla extract added after poaching)

Instructions

  1. Prepare the pears: Using a vegetable peeler, peel each pear from top to bottom, leaving the stem attached. Cut a thin slice off the bottom so each pear stands upright. If desired, use a melon baller to scoop out the core from the bottom (optional, but helps syrup penetrate).
  2. In a medium saucepan (large enough to hold the pears in a single layer), combine the red wine, granulated sugar, cinnamon stick, whole cloves, and orange zest strip. Split the vanilla bean lengthwise with a paring knife and scrape the seeds into the pot, then add the pod as well.
  3. Place the pan over medium heat and stir gently with a wooden spoon until the sugar is fully dissolved, about 2-3 minutes. Bring the mixture to a gentle simmer—you should see small bubbles breaking the surface, not a rolling boil.
  4. Carefully lower the peeled pears into the wine syrup, arranging them so they are submerged as much as possible. If necessary, place a round of parchment paper directly on the surface (a cartouche) to keep the pears moist and ensure even cooking.
  5. Reduce the heat to low and maintain a very gentle simmer—just an occasional bubble. Poach the pears for 15-20 minutes, turning them once halfway through with a spoon if they are not fully submerged. The pears are done when a sharp knife inserted into the thickest part meets no resistance; they should be tender but not mushy.
  6. Using a slotted spoon, carefully transfer the poached pears to a dish and set aside. Keep them warm by covering loosely with foil while you finish the sauce.
  7. Increase the heat to medium-high and bring the remaining poaching liquid to a boil. Let it boil vigorously, stirring occasionally with a wooden spoon to prevent scorching, until reduced by half—about 8-10 minutes. The syrup should become slightly thickened and coat the back of a spoon. If you used vanilla extract instead of a bean, stir it in now.
  8. Strain the syrup through a fine-mesh sieve into a clean bowl or measuring cup to remove the cinnamon stick, cloves, orange zest, and vanilla pod (rinse and dry the vanilla pod for another use). Press on the solids to extract every drop of flavor.
  9. Taste the syrup and adjust sweetness if needed—add a teaspoon of honey or a squeeze of lemon juice to balance, though the sugar is usually sufficient.
  10. To serve, place one warm poached pear on each dessert plate. Spoon about 2-3 tablespoons of the reduced syrup over each pear, allowing it to pool around the base.
  11. Optionally, garnish with a thin strip of orange zest, a dollop of lightly whipped cream or crème fraîche, or a scoop of vanilla ice cream. The pears are also wonderful with a sprinkle of toasted almonds.
  12. Serve immediately while the pears are still warm, as the contrast of the tender fruit and the rich wine syrup is most pronounced at that temperature.

Notes

Let the pears cool completely in their syrup if not serving immediately; then transfer pears and syrup to an airtight container and refrigerate for up to 5 days. To reheat, gently warm the pears and syrup in a saucepan over low heat, or microwave individual portions on 50% power for 1-2 minutes until just warm. The poached pears can also be frozen in the syrup for up to 3 months—thaw overnight in the fridge and reheat gently. Avoid overcooking the pears initially, as reheating will soften them further. The reduced syrup can be stored separately for up to 2 weeks in the refrigerator.

Nutrition

Keywords: mary berry poached pears, poached pears recipe, red wine poached pears, british dessert, spiced pears, easy poached pears, classic dessert, winter fruit dessert, vanilla bean pears, cinnamon poached pears, fruit poached in wine

Find it online: https://britishrecipes.uk/mary-berry-poached-pears/