Poached Pears in Sauternes

Recipe by Sackville
READY IN: 30mins




  • Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk.
  • Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
  • Remove the core from the base, using a corer or a small melon baller.
  • Combine all the ingredients in a saucepan big enough to hold everything, including the pears.
  • Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering.
  • The cooking time will vary according to the ripeness of the pears.
  • Very ripe pears will only take 5 minutes; much less ripe fruit will need up to 15 minutes.
  • As soon as they are ready, turn off the heat.
  • Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed.
  • Serve one or two pears on each plate with a little orange zest and some syrup.