Cookies on the website:

We use cookies on this site to ensure that we give you the best experience whilst using this service. Should you wish to change your cookie settings, you can do so at any time. For more information on the cookies used, please click here.


Pears poached in verjus

By Nikki K on 4th Oct, 2018

Pears poached in verjus


  1. Measure the sugar, verjuice and water into a medium saucepan.
  2. Bring the mixture to the boil on the hob, stir to dissolve the sugar and then reduce the heat to a simmer.
  3. Peel, quarter and cut the core out of each pear.
  4. Place the pear quarters in the hot poaching liquid and simmer gently, turning occasionally with a spoon, for about 20 minutes until soft through (check readiness with the point of a sharp knife).
  5. Take the pan off the heat, and use a slotted spoon to remove the pears from the hot poaching liquid, so they stop cooking.
  6. Place poached pear quarters in a shallow dish to cool completely, before either serving or refrigerating.
  7. These poached pears are a wonderful make-ahead dessert, served simply with mascarpone, or delicious served with plain yoghurt and your favourite granola for a special breakfast/brunch.

Recipe Notes

  • Verjus (also known as verjuice) is an alternative to lemon juice – it is the unfermented juice from unripe grapes, and a by-product of wine-making. It is available to buy online in the UK, and from some specialty grocers.
  • If you can't find verjus, try the method for poaching your pears included in this recipe for Poire Belle Helene instead
  • Make in advance – as poached pears will keep well in the fridge for a few days.
  • See A-Z-of-unusual-ingredients-verjus for more info
summer  / gluten free  / fruit  / dessert  / brunch
Twitter Google + Facebook Pinterest LinkedIn Email