With just pears, sugar, water, and a little bit of lemon juice, Mary Berry’s Poached Pears recipe makes a delicious treat. This classy treat can be ready in less than 30 minutes makes a great choice for any event and serves 6 people.
Try More Mary Berry Recipes:
Reasons To Add This Recipe To Your Repertoire
- Easy Preparation. This recipe has simple ingredients and easy steps, so anyone can make it, no matter how much they know about cooking.
- Delicate And Tender Pears. During the boiling process, the pears get a light sweetness that gives them a soft, creamy texture that melts in your mouth.
- Versatile Dessert. You can eat these poached pears by themselves, with ice cream or whipped cream, or as a topping for cakes and pies. This gives you a lot of room for creativity.
- Elegant Presentation. The beautifully poached pears make a great dessert to serve at special events or when you want to make a big impression on your guests with little work.
What Is Mary Berry’s Poached Pears Recipe?
Mary Berry Poached Pears are soft, sweet pears that have been poached in a delicious juice. They are named after the famous cook Mary Berry, and they look beautiful and taste great.
Mary Berry Poached Pears Ingredients
- 8 Bosc pears (with stems), peeled and cored from bottom
- Zest 1 lemon, cut into thin strips
- 1 cinnamon stick, broken in half
- ¼ teaspoon ground allspice
- ¼ teaspoon ground pepper
- 3 cups apple cider
- 1 cup water
- Lemon sorbet, for serving (optional)
Mary Berry Poached Pears Instructions
- Combine lemon zest, cinnamon stick, cardamom, ground pepper, apple cider, and water in a large saucepan.
- Add fruit. The waxed paper should be used to prevent discoloration. Reduce to a simmer. Cook, turning pears occasionally, for about 20 minutes, or until easily pierced with the point of a paring knife but not falling apart. Remove pears from the liquid and place them in a large basin.
- Raise the heat to high and boil the cider mixture until it is reduced to syrup, approximately 15 minutes. Throw away cinnamon. Pour the syrup over the pears, then refrigerate. To serve, remove a thin slice from the bottom of each pear (so that it can rest upright). If preferred, serve pears with lemon sorbet.
Recipe Tips
- Choose ripe but firm pears to ensure they hold their shape during poaching.
- Use a wide, shallow pan to allow the pears to cook evenly and absorb the flavors of the poaching liquid.
- Avoid overcooking the pears, as they can become mushy. Test for doneness by inserting a knife into the thickest part of the pear.
- Adjust the sweetness of the poaching liquid to your preference by adding more or less sugar, but be careful not to make it overly sweet.
- Experiment with different spices, such as cinnamon or star anise, to add depth of flavor to the poaching liquid.
Serving Ideas For This Delicious Poached Pears
Mary Berry Poached Pears are versatile. For richness, add whipped cream or vanilla ice cream. Serve them with roasted nuts or buttery shortbread for contrast. Enjoy them alone or as a topping for cakes and pies.
Storage Guidelines For Poached Pears
- In The Fridge. After cooling, keep Traditional Mary Berry Poached Pears in an airtight container. To preserve flavor and moisture, store in the refrigerator for up to 3 days submerged in the poaching liquid.
- In The Freezer. After cooling, place Traditional Mary Berry Poached Pears in a freezer-safe container or bag. To avoid freezer burn, soak them in poaching liquid. Freeze for 3 months.
How To Reheat Poached Pears?
- On The Stovetop. Poach pears and their juice in a saucepan over low heat. Stir until hot. Avoid overcooking the pears.
- In The Microwave. Transfer poached pears and liquid to a microwave-safe dish. Stirring in between, heat them to the desired temperature. Reduce microwave power to avoid overheating.
- In The Oven. Lower the oven temperature to 300°F or 150°C. Poach the pears and their liquid in an oven-safe dish, cover with foil, and heat for 10-15 minutes until warm.
FAQs
How Do You Know When Poached Pears Are Done?
To know when poached pears are done, insert a knife into the thickest part of the pear. If it goes in easily, they are done.
What Are The Best Types Of Pears To Use For Poaching?
The best types of pears for poaching are firm varieties like Bosc or Anjou, as they hold their shape well.
How Can I Achieve A Vibrant Color For The Poached Pears Using Natural Ingredients?
To achieve a vibrant color for poached pears, add natural ingredients like beet juice, cranberry juice, or red wine to the poaching liquid.
How Can I Adjust The Poaching Liquid To Make It Less Sweet?
To make the poaching liquid less sweet, reduce the amount of sugar used or balance the sweetness with a splash of lemon juice or a pinch of salt.
Try More Mary Berry Recipes:
- Mary Berry Millionaire Shortbread Recipe
- Mary Berry Salted Caramel Cake
- Mary Berry Coconut Macaroons
Mary Berry Poached Pears Nutrition Facts
Amount Per Serving
- Calories: 150
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 40g
- Dietary Fiber: 5g
- Sugars: 30g
- Protein: 1g
Are You Looking For Best Mary Berry Cookbooks ? Here Are Top 5 Best Seller Mary Berry Cookbooks You Should Have:
- Mary Makes it Easy Cookbook
- Mary Berry’s Baking Bible
- Baking with Mary Berry
- Mary Berry’s Simple Comforts (recommended)
- Mary Berry Quick Cooking
Mary Berry Poached Pears
Description
With just pears, sugar, water, and a little bit of lemon juice, Mary Berry’s Poached Pears recipe makes a delicious treat. This classy treat can be ready in less than 30 minutes and makes a great choice for any event and serves 6 people.
Ingredients
Instructions
- Combine lemon zest, cinnamon stick, cardamom, ground pepper, apple cider, and water in a large saucepan.
- Add fruit. The waxed paper should be used to prevent discoloration. Reduce to a simmer.
- Cook, turning pears occasionally, for about 20 minutes, or until easily pierced with the point of a paring knife but not falling apart. Remove pears from the liquid and place them in a large basin.
- Raise the heat to high and boil the cider mixture until it is reduced to syrup, approximately 15 minutes. Throw away cinnamon. Pour the syrup over the pears, then refrigerate. To serve, remove a thin slice from the bottom of each pear (so that it can rest upright). If preferred, serve pears with lemon sorbet.
Notes
- Choose ripe but firm pears to ensure they hold their shape during poaching.
- Use a wide, shallow pan to allow the pears to cook evenly and absorb the flavors of the poaching liquid.
- Avoid overcooking the pears, as they can become mushy. Test for doneness by inserting a knife into the thickest part of the pear.
- Adjust the sweetness of the poaching liquid to your preference by adding more or less sugar, but be careful not to make it overly sweet.
- Experiment with different spices, such as cinnamon or star anise, to add depth of flavor to the poaching liquid.