Try this recipe for pears poached in perry, then check out our poached pears with chocolate sauce, pear cake, pear tarte tatin and more pear recipes.


  • 500ml perry
  • 150g caster sugar
  • 2 strips of zest lemon
  • 1 star anise
  • 4 Red Williams pears, halved and cored
  • 250ml double cream
  • 1 tsp vanilla bean paste or extract


  • 50g caster sugar
  • 50g walnut halves
  • 2 tbsp salted butter


  • STEP 1

    Put the perry, sugar, lemon zest and star anise into a pan and heat to dissolve the sugar. Bring to a gentle simmer and add the pear halves. Simmer very gently for 30-40 minutes or until the pears are tender.

  • STEP 2

    To make the candied walnuts, put the sugar into a pan and heat gently to dissolve. Heat until light golden then stir in the walnuts and butter. Line a tray with baking paper and tip the nuts onto it, keeping them as spaced out as possible to avoid clumping. Cool completely, then roughly chop.

  • STEP 3

    Carefully remove the pears with a slotted spoon onto a plate, then turn up the heat and reduce the liquid until syrupy.

  • STEP 4

    Pour the cream into a bowl with the vanilla and whip to soft peaks.

  • STEP 5

    Add the pears back into the pan, spoon over the syrup and reheat for a minute. Spoon onto a plate with some of the chantilly cream, a sprinkling of candied walnuts and a drizzle of the syrup.


Adam Bush Chef Portrait
Adam BushDeputy food editor

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