Mary Berry Poached Pears

I remember the first time I made poached pears. It was December, just before Christmas, and I was trying to impress my mother-in-law — big mistake. I overcooked them, under-sweetened the syrup, and forgot to take the paper off the bottom of one pear. But bless her, she still said they were lovely. That’s when I learned two things: poached pears are deceptively simple, and if you nail the timing, they’re pure elegance in a bowl.

This version, inspired by Mary Berry (of course), is the one I make now when I want a dessert that’s light but still feels special. The pears stay perfectly tender, the spiced apple cider syrup wraps around them like a cosy scarf, and the whole thing looks far more impressive than the actual effort involved. Bonus points if you serve them upright — they look like little edible sculptures.

Why You’ll Love It

• Simple but posh — minimal ingredients, big dinner party energy.
• Light and not too sweet — perfect after a heavy meal.
• Spiced cider syrup — tastes like autumn in a saucepan.
• Easy to prep ahead — and they only get better after chilling.
• Naturally gluten-free — no fuss, no flour, just fruit and flavour.
• Goes with everything — sorbet, ice cream, cake, or just on their own.

Ingredients

• 8 Bosc pears, peeled and cored from the bottom (keep the stems if you can)
• Zest of 1 lemon, cut into thin strips
• 1 cinnamon stick, broken in half
• ¼ tsp ground allspice
• ¼ tsp ground pepper
• 3 cups apple cider
• 1 cup water
• Lemon sorbet, for serving (optional but delightful)

How to Make It

Prep your pears:

Peel your pears gently, leaving the stems intact if possible — it looks fancy, trust me. Core them from the bottom with a melon baller or teaspoon. Try not to snap them in half like I once did.

Build your poaching bath:

In a big, wide saucepan, pour in the cider and water. Add the lemon zest, cinnamon stick, allspice, and pepper. Bring it to a gentle simmer. The smell? Unreal. Like a warm hug from Mary Berry herself.

Drop in the pears:

Gently nestle the pears into the pan. Cover them with a round of parchment (or waxed paper) pressed against the liquid — this keeps them from discolouring. Simmer gently for about 20 minutes, turning them now and then so they poach evenly.

Check doneness (but don’t overdo it):

Poke the thickest part of one pear with a small knife — it should slide in easily, but the pear shouldn’t be mushy. If it’s too soft, it’ll fall apart later. Trust your gut.

Make syrup magic:

Once the pears are done, carefully lift them out with a slotted spoon and set them in a bowl or dish. Crank the heat up under the poaching liquid and boil it until it thickens to a syrupy consistency — about 10–15 minutes. Remove the cinnamon stick and pour the hot syrup over the pears.

Chill (the pears and you):

Let the pears cool in the syrup, then cover and refrigerate. I like them cold, but they’re dreamy warm too. If you’re feeling a bit extra, serve them upright with a scoop of lemon sorbet or a dollop of crème fraîche.

Common Mistakes and How to Dodge Them

Why are my pears mushy?
They were probably too ripe or cooked too long. Use firm pears like Bosc or Anjou and don’t walk away mid-simmer — guilty.

Why did the syrup taste flat?
Could be your cider was bland. Use a good-quality apple cider (not juice), and don’t skip the spices.

Can I reuse the poaching liquid?
Yes! Drizzle it over cakes, porridge, pancakes — or just spoon it straight from the jar. I won’t tell.

My pears turned brown — what happened?
You probably forgot the parchment or didn’t get them submerged. That wax paper trick really works.

Storage and Reheating

• Fridge: Store pears in their syrup in an airtight container for up to 3 days. The flavour gets deeper with time.
• Freezer: Freeze them in the syrup in a container or bag, and use within 3 months. Thaw overnight in the fridge.
• Stovetop Reheat: Gently warm in a pan with a splash of the syrup until heated through.
• Microwave: Heat individual pears with a spoonful of syrup for 30 seconds at a time.
• Oven: Not my first choice, but if you must, cover and heat at 150°C for 10–15 minutes.

Frequently Asked Questions

What kind of pears work best?
Bosc or Anjou hold their shape beautifully. Bartletts go soft too quickly for this.

Can I poach them in wine instead of cider?
Absolutely. Red wine makes them jewel-toned and very posh. Just adjust sweetness to taste.

Do I have to peel them?
Yes. The skin goes tough when poached and ruins that melt-in-your-mouth texture.

How do I keep them upright on the plate?
Slice a tiny bit off the bottom so they sit flat — no wobbly pears at the dinner table.

Nutrition Facts (Per Serving):

• Calories: 150
• Fat: 0g
• Carbs: 40g
• Protein: 1g
• Sugar: 30g
• Sodium: 0mg

Try More Mary Berry Recipes:

• Mary Berry Raspberry Jam Recipe
• Mary Berry Fruit Salad
• Mary Berry Chocolate And Hazelnut Cake