This delicious Mary Berry Pears in White Wine recipe is a quick and easy dessert that’s perfect for any occasion. Made with simple ingredients like pears, white wine, and lemon, it’s light, refreshing, and so elegant. The poached pears soak up a sweet, zesty syrup, making this a flexible and impressive treat to serve with cream!
This Pears In White Wine Recipe Is From Classic Cookbook by Mary Berry
Ingredients Needed
- 6 Conference pears (slightly under-ripe)
- 300ml (10 fl oz) white wine
- 225g (8 oz) caster sugar
- Juice and finely grated zest of 1 lemon
- 600ml (1 pint) water
How To Make Pears In White Wine
- Peel the pears: Peel the pears neatly, leaving the stalks on for presentation.
- Prepare the syrup: Add the white wine, caster sugar, water, lemon juice, and zest to a large saucepan. Stir over low heat until the sugar dissolves, then bring to a boil and cook for 4–5 minutes.
- Poach the pears: Place the pears in the saucepan. Cover with a lid and simmer gently for about 30 minutes, turning the pears halfway through. They’re done when a sharp knife slides in easily.
- Cool and serve: Transfer the pears to a serving dish. Once the syrup cools, spoon it over the pears. Serve chilled with cream.
Recipe Tips
- Choose the right pears: Use slightly under-ripe Conference pears for the best texture. Fully ripe pears may become too soft when poached.
- Peel neatly: Make sure to peel the pears smoothly to maintain their elegant look, as they will be the focus of the dish.
- Simmer gently: Keep the heat low while simmering to avoid breaking the pears. Turning them halfway ensures even cooking.
- Taste the syrup: Adjust the sweetness or lemon flavour to your liking before adding the pears. A balanced syrup is key to the perfect flavour.
- Cool completely: Let the pears and syrup cool fully before serving for the best flavour and texture. Chilling them in the fridge works well.
How To Store Leftovers
First, Leftover pears in white wine cool to room temperature. Then transfer them, along with the syrup, to an airtight container. Store in the fridge for up to 3 days.
Nutrition Facts
- Calories: 180 kcal
- Total Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 206mg
- Total Carbohydrate: 46g
- Dietary Fiber: 5g
- Sugars: 40g
- Protein: 0g
Try More Mary Berry Recipes:
Mary Berry Pears In White Wine
Description
This delicious Mary Berry Pears in White Wine recipe is a quick and easy dessert that’s perfect for any occasion. Made with simple ingredients like pears, white wine, and lemon, it’s light, refreshing, and so elegant. The poached pears soak up a sweet, zesty syrup, making this a flexible and impressive treat to serve with cream!
Ingredients
Instructions
- Peel the pears: Peel the pears neatly, leaving the stalks on for presentation.
- Prepare the syrup: Add the white wine, caster sugar, water, lemon juice, and zest to a large saucepan. Stir over low heat until the sugar dissolves, then bring to a boil and cook for 4–5 minutes.
- Poach the pears: Place the pears in the saucepan. Cover with a lid and simmer gently for about 30 minutes, turning the pears halfway through. They’re done when a sharp knife slides in easily.
- Cool and serve: Transfer the pears to a serving dish. Once the syrup cools, spoon it over the pears. Serve chilled with cream.
Notes
- Choose the right pears: Use slightly under-ripe Conference pears for the best texture. Fully ripe pears may become too soft when poached.
- Peel neatly: Make sure to peel the pears smoothly to maintain their elegant look, as they will be the focus of the dish.
- Simmer gently: Keep the heat low while simmering to avoid breaking the pears. Turning them halfway ensures even cooking.
- Taste the syrup: Adjust the sweetness or lemon flavour to your liking before adding the pears. A balanced syrup is key to the perfect flavour.
- Cool completely: Let the pears and syrup cool fully before serving for the best flavour and texture. Chilling them in the fridge works well.