Poached pears

Deliciously soft and sweet, pears are also rich in fibre which is good for the digestive system. When cooked they provide a fibre hit that doesn't seem to upset sensitive guts. 

Recipe created by Nourish cook and Dietitian, Clare Gray

  • Prep time:
    10 minutes
  • Cooking time:
    20-30 minutes depending on ripeness of the pears
  • Serves:


  1. Peel the pears and remove the core from the base (use a melon baller if you have one)
  2. Place the pears in a medium saucepan, cover completely with the juice and set aside
  3. Toast the spices in a small dry frying pan over a low heat for several minutes. Once the spices become fragrant, remove from the heat and add to the apple juice and pears
  4. Add the strips of orange and lemon zest
  5. Poach the pears over medium heat. The hardness of the pear will determine how long it takes to cook, start checking it after 15 minutes using a small knife . Once the pear is tender but still holding its shape, remove from the juice and set aside
  6. Return the pan containing the apple juice to the hob and increase the temperature to a medium high heat. Allow the juice to simmer until it has reduced in quantity by half. The juice should now be thicker and more syrupy but still pourable.
  7. Allow to cook slightly and then strain through a fine sieve to pour over the pears 


Serve warm or chilled with a crème fraîche, or thick greek yoghurt.

If you don't want to eat them immediately, stored the pears covered in the apple syrup in the fridge for up to 4 days.


  • 3 firm, slightly under ripe pears (Conference, Comice and Williams pears all work well)
  • 750 ml of unfiltered cloudy apple juice
  • 1 star anise
  • 5 coriander seeds
  • 1 stick of cinnamon
  • 1 cardamom pod
  • 1 strip of lemon zest
  • 1 strip of orange zest

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