Mary Berry Pears In White Wine

This is the sort of dessert that makes you look incredibly poised and effortless—when in reality, all you did was peel a few pears and simmer them in wine. I served this once after a rich Sunday roast, not expecting much, and someone said, “This feels like something you’d get in a French restaurant.”

What makes it magic isn’t just the wine or the lemon or the fact that the whole thing takes barely 30 minutes—it’s the way the syrup turns glossy and citrus-bright while the pears stay elegant and perfectly tender. The trick is knowing when to stop, when to turn, and how to chill them just long enough. Let me show you how to get that balance just right.

WHAT MAKES THIS RECIPE SPECIAL

This isn’t just poached fruit—it’s grown-up fruit pudding. The kind you pull out when you want to keep it light, but still look like you know what you’re doing.

• White wine + lemon zest creates a perfumed, grown-up syrup that tastes like sunshine.
• Poaching whole with stalks on keeps it elegant—this isn’t a fruit salad.
• Underripe pears cook slowly, hold their shape, and soak up the flavour without falling apart.

INGREDIENTS + WHY THEY MATTER

• Conference Pears (6) – Slightly underripe is key. Too soft and they’ll collapse.
• White Wine (300ml) – A dry one works best—Sauvignon Blanc or Pinot Grigio.
• Caster Sugar (225g) – Dissolves fast and gives a smooth, glossy finish to the syrup.
• Lemon (juice + zest) – Brightens everything and balances the sweetness.
• Water (600ml) – Helps dilute the wine just enough to let the fruit shine.

MAKING IT YOURS (WITHOUT RUINING IT)

No white wine? You can use a light rosé or even apple juice for a non-alcoholic version—just reduce the sugar slightly.
Want spice? Add a cinnamon stick, star anise, or a few pink peppercorns to the syrup.
Fancy upgrade? Serve with mascarpone, whipped with a splash of elderflower cordial. I’ve done this—it works beautifully.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Pears turned mushy	Used fully ripe pears	Stick with firm Conference pears
Syrup too sweet	Wine was already fruity	Taste before adding all the sugar
Fruit unevenly cooked	Didn’t turn pears halfway through	Rotate gently during simmering
Caramelised, not clear	Boiled syrup too hard	Keep it at a gentle simmer

HOW TO MAKE MARY BERRY’S PEARS IN WHITE WINE

Peel the Pears
Peel 6 Conference pears neatly, leaving the stalks on. This helps with presentation and makes them easier to turn while poaching.

Prepare the Syrup
In a large saucepan, combine 300ml white wine, 225g caster sugar, 600ml water, the juice and zest of 1 lemon. Stir gently over low heat until sugar dissolves.

Bring to a boil and simmer for 4–5 minutes until slightly reduced.

Poach the Pears
Add the pears to the syrup. Cover with a lid. Simmer gently for 30 minutes, turning halfway through. They’re ready when a knife slips in without resistance.

Cool and Serve
Lift pears into a shallow dish. Let the syrup cool fully, then spoon over the pears. Chill in the fridge until ready to serve.

TIPS FROM MY KITCHEN

• I always use a pan where the pears fit snugly—too wide and the syrup won’t cover them properly.
• I zest the lemon in long strips—it looks prettier floating in the syrup than grated zest.
• If the wine’s on the sweet side, I cut the sugar down to 180g.
• I chill the pears for at least 2 hours—they taste better cold than lukewarm.

STORAGE + SERVING

Fridge: Store pears and syrup in an airtight container. Keeps for up to 3 days.
Freezer: Not ideal—the texture goes grainy.
Reheat: Best served cold. But if you prefer warm, heat gently in the syrup.
Serve with: Cream, Greek yoghurt, or mascarpone.

FREQUENTLY ASKED QUESTIONS

Q: Can I make these ahead of time?
Yes, absolutely. They’re even better the next day after the syrup soaks in.

Q: Can I use red wine instead?
You can, but it’s a completely different dessert—richer, more spiced. Works better with autumn flavours.

Q: Can I poach sliced pears instead of whole?
You can, but the presentation suffers. Whole pears hold moisture better and look more elegant.

Q: What wine works best?
Something dry and clean—Sauvignon Blanc, Pinot Grigio, or even a basic Chenin Blanc. Don’t use anything too oaky or sweet.

Try More Recipes:

• 15+ Mary Berry’s Most Popular Christmas Bakes & Treats
• Mary Berry Peach Melba Recipe
• Mary Berry Pear & Apple Strudel