Spiced Poached Pears & Creme Fraiche

This recipe works in combination with: Cider Braised Chicken with Creamy Mash, Smoked Salmon & Watercress Salad. This recipe features in these meal plans: Impress on a Budget.

Juicy poached pears served with an orange and mixed spice syrup and créme fraiche.


  • 2 oranges, quartered
  • 4 medium ripe dessert pears (200g each)
  • 200ml of creme fraiche
  • 250g of white caster sugar
  • 11/2 tsp mixed spices
  • 2 tsp lemon juice
  • Serves: 4
  • Course: Dessert
  • Preparation time: 15 mins
  • Cooking time: 30 mins
  • Price per person: £0.83
  • Store cupboard: Basic
  • Calories per serving: 620
  • 5-a-day per serving: 1.5
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Spiced Poached Pears photo

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  1. Carefully peel the pears, leaving the stems intact. Place the peeled pears into a bowl of water mixed with 2 tsp lemon juice to stop them from discolouring.
  2. Add the sugar, mixed spices and 600ml water to a saucepan big enough to fit the pears snugly side-by-side. Squeeze the orange quarters into the saucepan, and then add the skins. Heat the poaching syrup over a medium heat until it begins to simmer.
  3. Drain the pears and carefully add them to the pan, making sure that they are completely covered in the poaching syrup (add extra water if necessary) and simmer for 20 minutes, or until tender. When the pears are ready you will be able to use a small knife to carefully pierce the centre of the pears without any resistance.
  4. Remove the pears from the pan and pour away two-thirds of the poaching syrup. Return the pan to the heat and simmer the poaching syrup for 10 minutes, or until it is thick enough to coat the back of a spoon.
  5. Carefully slice the very bottom off the base of each pear so you can stand them up on the serving plates. Drizzle with the syrup and serve with the créme fraiche.

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