Pears braised in Perry

Matthew Fort gives braised pears an unconventional kick with perry and plenty of warm spices
By Matthew Fort
Pears braised in Perry
  • Rating:
  • Serves: 4-6
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes plus 20 minutes cooling
  • Effort: easy


  • 8 Conference pears, peeled and halved
  • 1/2 lemon
  • 1/4 sticks cinnamon
  • 2 cloves
  • 10 whole black peppercorns
  • 500 ml perry
  • double cream, to serve


1. Rub the cut side of all the pear halves with the lemon, then place the pears, cinnamon, cloves and peppercorns into a pan.

2. Pour in the perry. Bring to simmering point and simmer for 10-15 minutes, or until the pears are tender and can be easily pierced with a knife. Turn off the heat and allow the pears to cool in the pan for 15-20 minutes.

3. When cooled, remove the pears from the pan and place into serving bowls. Pour the liquid through a sieve into a separate pan and discard the spices.

4. Bring the liquid to a boil and cook for 8-10 minutes, or until the liquid has reduced to a thick and sticky syrup.

5. To serve, pour the syrup over the pears and serve with cream.

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