Pears poached in perry

Perry-soaked Stinking Bishop cheese is the perfect partner for Matt Tebbutts spiced pears
By Matt Tebbutt
Pears poached in perry
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 4 ripe but firm pears, cored and peeled, stalks intact
  • 500 ml perry
  • 4 cloves
  • 4 black peppercorns
  • 1 small cinnamon stick
  • 1 star anise
  • 50 g caster sugar, or to taste
  • ripe stinking bishop cheese, to serve

Tips and Suggestions

To make life easier, use a melon baller to scoop out the pears pips through the base of the fruit.


1. Cut a little off the bottom of each pear so that they stand upright by themselves.

2. Combine the perry, all the spices and sugar in a saucepan and add the pears. Bring to the boil then reduce the heat and poach for 10-20 minutes depending on the size of the pears, or until the fruit is tender.

3. Remove the pears from the pan and set aside. Bring the cooking liquor to a boil and let it reduce to a syrup consistency. Add more sugar at this point if you think it needs sweetening.

4. Serve the pears warm or at room temperature with a little of the syrup poured over them and some Stinking Bishop cheese on the side.

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