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Rosé poached pears

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 6 Sep 23
Updated: 18 Mar 24

Cooking with rosé should be a more common practice! The wine is the perfect match for in-season pears in this simple dessert – rich enough to impart flavour but delicate enough for the pears’ sweet, buttery taste to come through. Choose a dry variety with a fruity finish.

Make the most of British pear season with 40+ of our favourite ever pear recipes.

Easy
October 2023

Test kitchen approved

Serves 4
Hands-on time 15 min. Simmering time 30 min

Make the most of British pear season with 40+ of our favourite ever pear recipes.

Nutrition: per serving

Calories: 283kcals
Fat: 1g (0.6g saturated)
Protein: 1.2g
Carbohydrates: 48g (46g sugars)
Fibre: 4.3g
Salt: 0.1g

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Ingredients

100g golden caster sugar
400ml dry rosé wine
1 tsp vanilla paste
4 medium conference pears, peeled
4 tbsp thick vanilla yogurt or ice cream to serve

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Method

Put the sugar, wine and vanilla in a small pan that will fit all four pears snugly. Put the pan over a medium-high heat, then simmer for 2 minutes to dissolve the sugar.
Cut a thin slice off the base of each pear so you can sit them upright when you serve them. Reduce the heat and add the pears to the pan – you want them to be as submerged in the liquid as possible. Cover with a lid and simmer gently for 30 minutes, turning the pears occasionally.
Remove the pan from the heat, lift the pears out into a bowl, then return the pan to the heat. Simmer uncovered until the syrup is reduced by half. Pour the syrup over the pears and set them aside to cool a little. You can enjoy them warm or leave them to cool in the syrup and eat them cold. Serve with yogurt or ice cream.