Spiced pears poached with blackberries & red wine

serves 8 desserts
difficulty easy
prep time 15mins (approx.)
total time 1hrs 15mins (approx.)
main ingredient(s) Pears, blackberries, blackcurrants, wine
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Eat these pears on their own, or serve them with thick custard or mascarpone. They can also be served alongside cheesecake and vanilla icecream, or with a fancy biscuit in a pretty coupe glass to create a dressed-up dessert.

Ingredients

750 ml red wine
1 cinnamon stick
4 cloves
20 grams ginger, sliced
1 bay leaf
5 fennel seeds
1 sprig rosemary
500 grams caster sugar
600 grams frozen blackberries or blackcurrants
1 lemon, juiced and rind peeled
1 orange, juiced and rind peeled
thick custard or mascarpone, to serve

Method

In a large saucepan, place red wine, cinnamon, cloves, ginger, bay leaf, fennel, rosemary, sugar, berries, rind and juice. Heat over a medium heat and simmer for 10 minutes.

Peel the pears and remove the base core with a knife or melon baller. Leave the stem intact. As each pear is prepared, pop it into the poaching liquid.

Cut a piece of baking paper the same size as your pot and sit it on top of the pears to keep them submerged. Simmer over a very low heat for approximately 45 minutes, or until tender. Carefully lift the pears from the liquid.

Reduce the liquid by two-thirds to a light syrup, then pour it over the pears. Serve with thick cold custard or mascarpone.

Comments & Reviews3

Fern W's picture
Fern W
Aug 3, 2011

These look quite easy to make, got them on the list for the weekend as I am trying out my new kitchen. Cant wait! Thanks.

Kris's picture
Kris
Aug 11, 2011

Easy to cook. Looks beautiful and tastes great. Have used this recipe many times.

Linda Hill's picture
Linda Hill
Jun 23, 2012

This recipe looks amazing. Not sure where I would find blackberries on the Gold Coast but after making you Cinnamon and vanilla pannacotta with warm spiced pears from "Where the heart is" I am definitely going to make the above recipe this winter. Now where can I find those blackberries. Again you have used a similar idea with a twist. I like this, as it gives me confidence in a recipe and I know when I serve it I am also offering something that will have its own flavour. Thank you.

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