This is the sort of dessert that makes you look incredibly poised and effortlessโwhen 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, โThis feels like something youโd get in a French restaurant.โ
What makes it magic isnโt just the wine or the lemon or the fact that the whole thing takes barely 30 minutesโitโs 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 isnโt just poached fruitโitโs grown-up fruit pudding. The kind you pull out when you want to keep it light, but still look like you know what youโre doing.
- White wine + lemon zest creates a perfumed, grown-up syrup that tastes like sunshine.
- Poaching whole with stalks on keeps it elegantโthis isnโt 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 theyโll collapse.
- White Wine (300ml) โ A dry one works bestโSauvignon 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 versionโjust 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. Iโve done thisโit works beautifully.
MISTAKES IโVE 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 | Didnโt 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 BERRYโS 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 4โ5 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. Theyโre 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 snuglyโtoo wide and the syrup wonโt cover them properly.
- I zest the lemon in long stripsโit looks prettier floating in the syrup than grated zest.
- If the wineโs on the sweet side, I cut the sugar down to 180g.
- I chill the pears for at least 2 hoursโthey taste better cold than lukewarm.
STORAGE + SERVING
Fridge: Store pears and syrup in an airtight container. Keeps for up to 3 days.
Freezer: Not idealโthe 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. Theyโre even better the next day after the syrup soaks in.
Q: Can I use red wine instead?
You can, but itโs a completely different dessertโricher, 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 cleanโSauvignon Blanc, Pinot Grigio, or even a basic Chenin Blanc. Donโt use anything too oaky or sweet.
Try More Recipes:
- 15+ Mary Berryโs Most Popular Christmas Bakes & Treats
- Mary Berry Peach Melba Recipe
- Mary Berry Pear & Apple Strudel
Mary Berry Pears In White Wine
Course: DessertsCuisine: BritishDifficulty: Easy6
servings10
minutes30
minutes180
kcalElegant, easy, and unbelievably lightโthese pears soak up a citrusy white wine syrup thatโs 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 4โ5 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 pearsโthey hold shape and texture.
- Zest the lemon in long strips for a clean look in the syrup.
- The syrup tastes even better on day twoโdonโt skip chilling.