Mary Berry Pears In White Wine

Mary Berry Pears In White Wine

This is the sort of dessert that makes you look incredibly poised and effortlessโ€”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, โ€œThis feels like something youโ€™d get in a French restaurant.โ€

What makes it magic isnโ€™t just the wine or the lemon or the fact that the whole thing takes barely 30 minutesโ€”itโ€™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 isnโ€™t just poached fruitโ€”itโ€™s grown-up fruit pudding. The kind you pull out when you want to keep it light, but still look like you know what youโ€™re doing.

  • White wine + lemon zest creates a perfumed, grown-up syrup that tastes like sunshine.
  • Poaching whole with stalks on keeps it elegantโ€”this isnโ€™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) โ€“ Slightly underripe is key. Too soft and theyโ€™ll collapse.
  • White Wine (300ml) โ€“ A dry one works bestโ€”Sauvignon Blanc or Pinot Grigio.
  • Caster Sugar (225g) โ€“ Dissolves fast and gives a smooth, glossy finish to the syrup.
  • Lemon (juice + zest) โ€“ Brightens everything and balances the sweetness.
  • Water (600ml) โ€“ 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 rosรฉ or even apple juice for a non-alcoholic versionโ€”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. Iโ€™ve done thisโ€”it works beautifully.

MISTAKES Iโ€™VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONGWHY IT HAPPENSHOW TO FIX IT
Pears turned mushyUsed fully ripe pearsStick with firm Conference pears
Syrup too sweetWine was already fruityTaste before adding all the sugar
Fruit unevenly cookedDidnโ€™t turn pears halfway throughRotate gently during simmering
Caramelised, not clearBoiled syrup too hardKeep it at a gentle simmer

HOW TO MAKE MARY BERRYโ€™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 4โ€“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. Theyโ€™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 snuglyโ€”too wide and the syrup wonโ€™t cover them properly.
  • I zest the lemon in long stripsโ€”it looks prettier floating in the syrup than grated zest.
  • If the wineโ€™s on the sweet side, I cut the sugar down to 180g.
  • I chill the pears for at least 2 hoursโ€”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 idealโ€”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. Theyโ€™re even better the next day after the syrup soaks in.

Q: Can I use red wine instead?
You can, but itโ€™s a completely different dessertโ€”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 cleanโ€”Sauvignon Blanc, Pinot Grigio, or even a basic Chenin Blanc. Donโ€™t use anything too oaky or sweet.

Try More Recipes:

Mary Berry Pears In White Wine

Course: DessertsCuisine: BritishDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

180

kcal

Elegant, easy, and unbelievably lightโ€”these pears soak up a citrusy white wine syrup thatโ€™s gently sweet and beautifully grown-up. Effortless to make, but feels like fine dining.

Ingredients

  • 6 Conference pears (slightly under-ripe)

  • 300ml white wine

  • 225g caster sugar

  • Juice + zest of 1 lemon

  • 600ml water

Directions

  • Peel pears, keeping stalks on.
  • Combine wine, sugar, lemon juice/zest, and water in a large pan. Heat gently until sugar dissolves.
  • Bring to a boil, then simmer 4โ€“5 mins.
  • Add pears. Cover and simmer gently 30 mins, turning halfway.
  • Transfer pears to a dish. Cool syrup. Spoon over pears.
  • Chill before serving.

Notes

  • I always use just-firm pearsโ€”they hold shape and texture.
  • Zest the lemon in long strips for a clean look in the syrup.
  • The syrup tastes even better on day twoโ€”donโ€™t skip chilling.
(Flush) Section: