The Mary Berry Poached Pears is a classic and elegant dessert that’s simple to prepare and deliciously satisfying. The pears are gently poached in a sweet, fragrant syrup infused with spices and citrus, creating a light yet flavorful dessert. This dish can be served warm or chilled, making it perfect for any occasion, from casual dinners to more formal gatherings.
Mary Berry Poached Pears
Mary Berry’s Poached Pears are pears that are cooked gently in a sugar syrup flavored with spices, wine, and citrus. The process allows the pears to soften and absorb the delicate flavors of the poaching liquid, resulting in a tender, subtly sweet dessert. The poaching liquid can then be reduced into syrup, adding even more flavor when served.
Other Popular Recipes
- Jamie Oliver Blueberry and Banana Muffins
- James Martin Chocolate Chip Muffins
- Mary Berry Date Slices
Why You Should Try This Recipe
- Simple and Elegant: With minimal ingredients and effort, you get a refined, restaurant-quality dessert.
- Light and Fresh: Perfect for a refreshing end to a meal.
- Customizable: You can adapt the flavors of the poaching liquid to your taste, adding different spices or wine.
- Make-Ahead Friendly: Poached pears can be made in advance and stored in the fridge until needed.
- Perfect for Special Occasions: Ideal for dinner parties, family gatherings, or a romantic dinner.
Ingredients Needed to Make Mary Berry Poached Pears
- Pears: 4 firm but ripe pears (such as Conference or Bosc), peeled, leaving the stem intact.
- Caster sugar: 200g (7 oz), to sweeten the poaching liquid.
- White wine: 500ml (17 fl oz), for added depth of flavor (you can also use water or apple juice for a non-alcoholic version).
- Lemon: 1, zest and juice, for freshness.
- Cinnamon stick: 1, infuse the liquid with warm spice.
- Vanilla pod: 1, split, to add subtle sweetness and fragrance.
- Cloves: 2-3, to enhance the spiced flavor.
- Water: 500ml (17 fl oz), to dilute the poaching liquid.
Equipment
- Large saucepan: To poach the pears.
- Slotted spoon: For gently removing the pears from the poaching liquid.
- Peeler: For peeling the pears.
- Serving dish: To present the pears.
Instructions to Make Mary Berry Poached Pears
To make Mary Berry Poached Pears, follow these simple steps
Step 1: Prepare the Poaching Liquid
- Combine the Ingredients: In a large saucepan, combine the white wine, water, caster sugar, lemon zest and juice, cinnamon stick, vanilla pod, and cloves.
- Heat the Liquid: Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar has dissolved completely.
Step 2: Poach the Pears
- Peel the Pears: While the poaching liquid heats, peel the pears, leaving the stems intact for presentation.
- Add the Pears: Gently place the peeled pears into the simmering poaching liquid, ensuring they are fully submerged. You can cover the pears with a small plate or parchment paper to keep them submerged.
- Simmer: Let the pears simmer for 20-30 minutes, or until they are tender when pierced with a knife. The cooking time may vary depending on the ripeness of the pears.
Step 3: Reduce the Poaching Liquid (Optional)
- Remove the Pears: Using a slotted spoon, carefully remove the pears from the poaching liquid and set them aside on a serving dish.
- Reduce the Syrup: If desired, increase the heat and simmer the poaching liquid until it reduces by about half and thickens into a syrup.
Step 4: Serve the Pears
- Drizzle the Syrup: Pour the reduced poaching syrup over the pears.
- Serve: Serve the poached pears warm or chilled, as you prefer. You can also add a dollop of whipped cream, vanilla ice cream, or mascarpone for an extra touch of indulgence.
What Goes Well With Mary Berry Poached Pears
- Vanilla ice cream: The cool, creamy texture of vanilla ice cream pairs beautifully with the warm, spiced pears.
- Mascarpone or whipped cream: A dollop of mascarpone or whipped cream adds richness to the light dessert.
- Almonds or pistachios: Add a sprinkle of toasted nuts for some crunch.
- Caramel sauce: Drizzle caramel sauce over the pears for a more decadent dessert.
- Dark chocolate: Serve with a drizzle of melted dark chocolate or chocolate shavings.
Expert Tips for Making the Best Mary Berry Poached Pears
- Choose firm pears: Use firm pears that hold their shape during poaching. Overripe pears can become too soft and mushy.
- Don’t overcook: Check the pears frequently while poaching to avoid overcooking them. They should be tender but still hold their shape.
- Infuse the liquid: The longer you simmer the poaching liquid, the more intense the flavor will become.
- Use quality ingredients: The flavor of the wine or juice you use will be absorbed by the pears, so choose a good quality option.
Easy Variations of Mary Berry Poached Pears
- Red wine poached pears: Replace the white wine with red wine for a deeper flavor and beautiful color.
- Non-alcoholic version: Use apple juice or water instead of wine for a non-alcoholic option.
- Add different spices: Try adding star anise, cardamom, or nutmeg for a different flavor profile.
- Poached pears with honey: Drizzle the pears with honey instead of reducing the poaching liquid for a quicker and simpler version.
Best Practices to Store Mary Berry Poached Pears
- Refrigeration: Store the poached pears in an airtight container with the poaching liquid in the refrigerator for up to 3 days.
- Freezing: You can freeze poached pears, but they may lose some of their texture. Freeze them in an airtight container with a little poaching liquid for up to 2 months. Thaw them in the fridge before serving.
Best Practices to Reheat Mary Berry Poached Pears
- Stovetop: Reheat the pears gently in a saucepan with some of the poaching liquid over low heat until warmed through.
- Microwave: Warm individual pears in the microwave for 20-30 seconds, ensuring not overheat and cause them to break down.
How Can I Make Mary Berry Poached Pears Healthier?
- Reduce sugar: You can reduce the amount of sugar in the poaching liquid or replace it with a natural sweetener like honey or maple syrup.
- Use juice instead of wine: For a lighter, non-alcoholic version, use apple juice or water instead of wine.
Nutrition Value (per serving)
- Calories: 180 kcal
- Protein: 1g
- Fat: 0g
- Carbohydrates: 40g
- Sugar: 35g
- Fiber: 5g
More By British Baking Recipes
FAQs
Can I poach pears without wine?
Yes, you can poach pears without wine. You can substitute the wine with water, apple juice, or a combination of both to create a flavorful poaching liquid without alcohol.
How long should you poach pears?
Pears should be poached for about 20-30 minutes, depending on their size and ripeness. They are ready when tender but still holding their shape, which you can check by inserting a knife into the flesh.
Can I make poached pears ahead of time?
Yes, poached pears can be made ahead of time. Store them in their poaching liquid in the refrigerator for up to 3 days. They can be served chilled or gently reheated before serving.
What are the best pears for poaching?
The best pears for poaching are firm varieties like Bosc, Conference, or Anjou. These types of pears hold their shape well during poaching and do not become too soft or mushy.
Final Words
The Mary Berry Poached Pears are a light, elegant dessert that’s perfect for any occasion. With their subtle sweetness and delicate flavors, these pears are sure to impress your guests.
Print
Mary Berry Poached Pears Recipe
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4
- Category: Dessert
- Method: Poaching
- Cuisine: British
Description
Mary Berry’s Poached Pears are pears that are cooked gently in a sugar syrup flavored with spices, wine, and citrus. The process allows the pears to soften and absorb the delicate flavors of the poaching liquid, resulting in a tender, subtly sweet dessert. The poaching liquid can then be reduced into syrup, adding even more flavor when served.
Ingredients
- Pears: 4 firm but ripe pears (such as Conference or Bosc), peeled, leaving the stem intact.
- Caster sugar: 200g (7 oz), to sweeten the poaching liquid.
- White wine: 500ml (17 fl oz), for added depth of flavor (you can also use water or apple juice for a non-alcoholic version).
- Lemon: 1, zest and juice, for freshness.
- Cinnamon stick: 1, to infuse the liquid with warm spice.
- Vanilla pod: 1, split, to add subtle sweetness and fragrance.
- Cloves: 2-3, to enhance the spiced flavor.
- Water: 500ml (17 fl oz), to dilute the poaching liquid.
Instructions
1. Prepare the Poaching Liquid
- Combine the Ingredients: In a large saucepan, combine the white wine, water, caster sugar, lemon zest and juice, cinnamon stick, vanilla pod, and cloves.
- Heat the Liquid: Bring the mixture to a gentle simmer over medium heat, stirring occasionally until the sugar has dissolved completely.
2. Poach the Pears
- Peel the Pears: While the poaching liquid heats, peel the pears, leaving the stems intact for presentation.
- Add the Pears: Gently place the peeled pears into the simmering poaching liquid, ensuring they are fully submerged. You can cover the pears with a small plate or parchment paper to keep them submerged.
- Simmer: Let the pears simmer for 20-30 minutes, or until they are tender when pierced with a knife. The cooking time may vary depending on the ripeness of the pears.
3. Reduce the Poaching Liquid (Optional)
- Remove the Pears: Using a slotted spoon, carefully remove the pears from the poaching liquid and set them aside on a serving dish.
- Reduce the Syrup: If desired, increase the heat and simmer the poaching liquid until it reduces by about half and thickens into a syrup.
4. Serve the Pears
- Drizzle the Syrup: Pour the reduced poaching syrup over the pears.
- Serve: Serve the poached pears warm or chilled, as you prefer. You can also add a dollop of whipped cream, vanilla ice cream, or mascarpone for an extra touch of indulgence.
