Poached Pears

  • I recently went on a trip to The Netherlands to visit my old school friend.
  • We were invited out for a meal and this gave me a few ideas for recipes.
  • The main course was a venison gulasz with gingerbread, which was very reminiscent  of  my recipe for beef gulasz with piernik, which did originate in Belgium.
  • This was served with warm poached pears, which went really well together.
  • This year my small pear tree had a good crop of pears so I tried out a recipe.
  • Hard pears such as my Conference pears are best for this recipe.
  • The pears can be poached in a solution of red or white wine and sugar or just a sugar solution.
  • Sherry or port can be added afterwards when the liquor is thickened.
  • Various whole spices are added to the poaching solution.
  • *
  • You can also serve these poached pears chilled with thick Greek style yoghurt or budyń (Polish custard) or vanilla ice cream.
  • *
  • Below is the version I made.


  • 9-12 hard pears
  • 500ml water
  • 120 – 150g granulated sugar
  • Small piece of cinnamon bark
  • 4-6 whole cloves 
  • 4-6 allspice grains
  • *
  • 1 tablespoon potato or cornflour
  • 1 tablespoon of water
  • 2 tablespoons sherry


  • Peel the whole pears and if possible leave the stalk attached.
  • Put the pears into an oven proof dish – one with a lid.
  • Pre-heat the oven to GM3 – 160°C
  • *
  • Make a solution of water, sugar and the spices.
  • Bring to the boil and simmer for a few minutes.
  • Pour the solution over the pears.
  • Put the lid on the dish.
  • Place the dish in the oven and cook for around 40 minutes.
  • *
  • Strain the liquor from the pears into a small saucepan
  • Mix the water with the potato or corn flour and add this to the liquor.
  • Heat with stirring to thicken.
  • Add the sherry and stir.
  • Pour this over the pears and serve.
  • Goes well with any gulasz or roast chicken, duck or pork.
  • *
  • Or leave to cool and then chill.

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I love cooking and baking. I love trying out new recipes and currently am trying out many old favourites from my Polish cookbooks and family recipes. I am trying out many variations, often to make them easier but still delicious. I collect glass cake stands and china tableware, mainly tea plates, jugs and serving dishes, many of which I use on a daily basis. They are an eclectic mixture from the 20th & 21st century.

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