Make these cider-poached pears, then check out our poached pears with chocolate sauce, pear pie, pear tarte tatin and more pear recipes.


  • 800ml -1 litre dry cider
  • 1 strip lemon peel
  • 50g caster sugar
  • 1 cinnamon stick
  • 4 ripe but firm pears
  • to serve vanilla ice cream


  • 3 tbsp coconut oil
  • 4 tbsp maple syrup
  • 1 pod vanilla, seeds scraped out
  • 1 tsp ground cinnamon
  • 100g rolled oats
  • 50g flaked almonds
  • 50g pecans, chopped
  • 2 tbsp sunflower seeds


  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. To make the granola, melt the oil, maple syrup, vanilla seeds (keep the pod for the pears) and ground cinnamon in a small pan over a low heat until combined. Tip the remaining ingredients into a bowl with a pinch of salt, pour over the warmed liquid and mix well until everything is coated. Tip onto a baking paper lined tray and cook for 30 minutes until golden and crunchy. Stir every 10 minutes so the whole mix dries and toasts evenly. Allow to cool.

  • STEP 2

    To make the pears, heat 800ml cider, the lemon peel, sugar, cinnamon stick and leftover vanilla pod in a wide pan or high-sided frying pan on a low heat until the sugar dissolves. Meanwhile, peel, halve and core the pears trying to keep the stalk intact. Cut a thin slice off the rounded side of the pear so they sit flat when cut-side up. Add to the poaching liquid (add more cider if you need to, to cover the pears) and cover the pan with a round piece of baking paper as big as the pan with a small hole cut into the middle to let out the steam. This holds the pears in the liquid and prevents them discolouring. Simmer for 20-30 minutes until the pears are tender, and slide off a knife easily. You can make these ahead and keep in the liquid off the heat until serving.

  • STEP 3

    To serve, add the pear halves to 4 plates, top with a scoop of ice cream and scatter over the granola. The remaining granola will keep for 7 days in a sealed container and is great with yogurt for breakfast.


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