Mary Berry Poached Pears Recipe

This elegant Mary Berry Poached Pears Recipe transforms firm conference pears into a translucent, jewel-like dessert by simmering them gently in a spiced sugar syrup. Infused with cinnamon, lemon zest, and vanilla, the fruit becomes meltingly tender while retaining its beautiful shape, offering a sophisticated, light finish to a heavy meal.

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Mary Berry Poached Pears Ingredients

The Fruit:

• 4–6 Firm Pears: Conference or Bosc varieties are best. They hold their shape during cooking without turning to mush. Ensure the stalks are intact for presentation.

The Spiced Syrup:

• 600ml (1 pint) Water: The poaching liquid base.
• 225g (8 oz) Granulated Sugar: Creates the sweet syrup that penetrates the fruit.
• 1 Lemon: Zest pared into strips and juice squeezed. The acidity prevents browning and balances the sugar.
• 1 Cinnamon Stick: For warming spice.
• 1 tsp Vanilla Extract: Or a split vanilla pod for speckles.

How To Make Mary Berry Poached Pears

1. Prepare the Syrup: Place the water, sugar, lemon juice, pared lemon zest strips, cinnamon stick, and vanilla into a saucepan large enough to hold the pears snugly upright. Heat gently, stirring until the sugar has completely dissolved. Bring to a boil, then reduce to a simmer.
2. Prep the Pears: While the syrup heats, peel the pears carefully, leaving the stalk intact at the top. Use a melon baller or small knife to scoop out the core from the base, keeping the pear whole. Crucial Step: If you aren’t ready to put them in the syrup immediately, brush them with lemon juice to stop them turning brown.
3. Poach: Place the peeled pears into the simmering syrup. If they float, place a circle of baking parchment (a cartouche) on the surface to keep them submerged. Cover the pan with a lid.
4. Simmer: Poach gently for 20–30 minutes, depending on the ripeness of the fruit. The pears are done when they are translucent and tender all the way through (test with a skewer).
5. Cool: Remove the pan from the heat. Let the pears cool in the syrup. This cooling period allows them to absorb even more flavor and become glossier.
6. Serve: Serve the pears warm or chilled, standing upright in a pool of the syrup.

Recipe Tips

• Reducing the Syrup: For a thicker, more intense sauce, remove the poached pears with a slotted spoon once cooked. Boil the remaining liquid rapidly for 5-10 minutes until it reduces by half and becomes syrupy, then pour it back over the fruit.
• Pear Stability: To make the pears stand up straight on the plate, slice a very thin sliver off the bottom base to create a flat surface.
• Flavor Variations: Swap water for red wine or white wine for a different color and flavor profile. Star anise or cloves can replace cinnamon for a festive twist.
• Don’t Rush: Poaching must be gentle. A rolling boil will cause the delicate flesh to break apart and look ragged. Keep it at a bare simmer.

What To Serve With Poached Pears

• Chocolate Sauce: A drizzle of dark chocolate sauce creates the classic “Poire Belle Hélène.”
• Mascarpone Cream: Sweetened mascarpone adds luxury.
• Shortbread: A buttery biscuit provides crunch.
• Ice Cream: Vanilla bean ice cream melting into the warm syrup is divine.

How To Store Poached Pears

• Refrigerate: Store the pears submerged in their syrup in a covered container in the fridge for up to 3 days.
• Reheat: Gently warm the pears in the syrup on the stovetop.
• Freeze: Poached pears freeze surprisingly well in their syrup. Thaw in the fridge overnight.

Mary Berry Poached Pears Nutrition Facts

• Calories: 180 kcal
• Fat: 0g
• Carbohydrates: 45g
• Sugar: 40g
• Fiber: 4g

Nutrition information is estimated per pear with syrup.

FAQs

Try More Recipes:

• Mary Berry Poached Eggs Recipe
• Mary Berry Duchess Potatoes Recipe
• Mary Berry Smoked Haddock And Spinach Recipe