Poached Pear

Poached Pear

One of the cool things about London is that if you are into something the chances are there is a talk, a workshop or an event about it. This year I went to a workshop at Le Cordon Bleu called a ‘Taste of Le Cordon Bleu’. It was really fun, non scary, and taught by a Michelin star chef that calls you "chef", I'm telling you, is great for your self-esteem. 

One of the many things I learned was how to poach a pear. This is the perfect dessert if you are planning a party because is super easy but it looks like is not.

  • 500 milliliters water
  • 500 milliliters red wine
  • 500 grams  caster sugar
  • 6 cloves
  • 1 lemon (Peeled zest and juice)
  • 4 firm Conference pears (You can also use Williams or Comice pears)

Pour the water, red wine, caster sugar, cloves and peeled zest in a pan and bring to a simmer.

While that is simmering on a low heat, juice the lemon, peel and core the pears carefully and don't remove the stems. Rub the pears to create a smooth appearance and coat them in the lemon juice to avoid oxidation.


Place the pears in the simmering syrup, cover with a parchment paper cartouche and poach gently for 30 to 40 minutes or until the pears are fork tender.

Serve with some of the syrup. 

How to make a cartouche