Nigella Lawson Poached Pears

There’s something almost old-world about poached pears, isn’t there? My nan used to make them whenever there was red wine leftover from Sunday dinner — which, to be honest, wasn’t often. She’d pluck the firmest pears from the bowl, always with a gentle squeeze near the stem like she was greeting an old friend, and let them bathe in that ruby wine until they turned the colour of velvet.

This version — inspired by Nigella Lawson’s recipe — is exactly what I turn to when I want something elegant but low-effort. It’s just four ingredients. But together, they do something quietly magical.

The best part? They taste like you’ve done something far more complicated than simmering fruit in wine.

Ingredients You’ll Need

• 500ml red wine
  Merlot is a favourite here — soft and fruity, not too heavy.
• 100g sugar
  Enough to sweeten without taking away the wine’s character.
• 2 tablespoons lemon juice
  Cuts through the richness. A bright little zing.
• 4 pears
  Ripe but still firm — peeled, halved, and cored. Conference or Bosc work beautifully.

That’s it. No cinnamon, no vanilla, no fuss — though you could toss in a star anise or orange peel if you’re feeling adventurous.

How to Make It

1. Pour the wine and sugar into a medium pot.
   Give it a stir and bring it to a gentle boil — just until the sugar dissolves. It’ll smell gorgeous already.
2. Add the lemon juice.
3. Lower the heat and slip the pear halves into the pot, cut-side down. Try to nestle them in so they’re mostly covered.
4. Pop a lid on and let them simmer gently for 10 minutes. Flip them halfway through.
   I usually get distracted at this point — once forgot I had them on and ended up with wine-jam pears. Don’t do that.
5. Once they’re tender (poke with a knife — it should slide in easily, but not mush), turn off the heat and let them sit in the poaching liquid.
   The longer they sit, the more wine they drink in, and the deeper that rich colour becomes.

You can serve them warm, but they’re just as lovely at room temp — or even cold from the fridge the next day.

Common Mistakes (and How to Avoid Them)

Why are my pears falling apart?
They were probably too ripe or cooked too long. You want them just soft enough to eat with a spoon, not collapsing.

Why do they still look pale?
Let them rest in the liquid after cooking — even overnight. That’s when the colour seeps in properly.

What if my wine tastes too sharp?
Add a touch more sugar next time. Or use a softer red — Merlot is perfect.

Do I really need to peel them?
Yes. Unpeeled pears can go leathery and bitter. I’ve tried skipping it… once. Never again.

Storage & Reheating Tips

In the fridge:
Pop them in a sealed container with the syrup. Keeps well for up to 3 days.

In the freezer:
Cool completely first. Then freeze (with liquid) for up to 3 months. Just know they’ll soften a bit more once thawed.

To reheat:

• Stovetop: Warm gently in the poaching syrup.
• Microwave: Small bowl, short bursts, stir between.
• Oven: Covered dish, 150°C (300°F), about 15 mins.

What to Serve With Them

• Vanilla ice cream — obvious but unbeatable.
• Thick Greek yoghurt or mascarpone — cold, creamy, and not too sweet.
• Toasted almonds or walnuts — for crunch and a bit of drama.

Or just serve them as they are. They don’t need help to impress.

FREQUENTLY ASKED QUESTIONS

Can I make these ahead of time?
Yes! In fact, the longer they sit in the syrup, the better they taste.

Can I use white wine instead?
You can, but it’ll be a very different (lighter, fruitier) dessert. Add vanilla or cardamom for depth.

Best pear type?
Bosc, Conference, or Anjou — anything that holds shape and doesn’t go to mush.

Is this gluten-free?
Yep. Just make sure your wine doesn’t contain sneaky additives.

Can I repurpose the syrup?
Absolutely. Reduce it down a bit and drizzle it over ice cream, pancakes, porridge — anything you like.

Try More Nigella Recipes:

• Nigella Lime And Coconut Cake
• Nigella Vegan Brownies
• Nigella Sherry Trifle

Nutrition Facts

Amount Per Serving

• Calories: 150
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 5mg
• Total Carbohydrate: 38g
• Dietary Fiber: 4g
• Sugars: 30g
• Protein: 1g