Poached Pears


  • 12 Bosc pears, ripe but not overripe
  • juice of 2 lemons
  • 6 cups dry white wine
  • 2 pieces lemon peel
  • juice of 6 oranges
  • 4 whole cloves
  • 1 1/2 cups granulated sugar


  • Peel the pears leaving the stem top. Slice the bottom of the pear flat to stand the pear up. Remove, carefully, with a paring knife the core and seeds from the bottom of the pear.
  • Place lemon juice, wine, peel, orange juice cloves and sugar in a large pan and bring to a boil to disolve the sugar. Add the fruit and simmer carefully for about 20-25 minutes until easily pierced with a wooden pick. They should remain whole and beautiful. Transfer the pears to a large platter or glass pan where they can cool.
  • Meanwhile, take the cloves and peel out of the liquid. Reduce the liquid until a thick syrup is formed. This takes about 1 1/2 - 2 hours.
  • Cool the syrup completely.
  • Serve the pears, standing upright, on a plate with syrup poured over.


  • SERVINGS: 12

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