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Poached Pears in Spiced Cranberry Juice


  • Long-stalked pears* 5-6

  • Del Monte cranberry juice 800ml

  • Red wine 500ml

  • Lemon juice 1pc

  • Lemon peel 1pc

  • Caster sugar 140g

  • Star anise 5 pieces

  • Cinnamon 2 sticks

  • Cloves 30

*Don't not pick overripe pears


  • Mascarpone cheese 100g

  • Light cream 200g

  • Frosting 25g

  • Nuts (chopped) to taste


  1. Combine the cranberry juice, red wine, lemon juice, sugar, star anise, cinnamon and cloves in a tall pan and grind in the lemon zest. Cook over medium-low heat until smoking.

  2. While the cranberry juice is cooking, peel and halve the long-stemmed pears.

  3. Add the pears to the spiced cranberry sauce and cook over a low heat for 15-25 minutes (15 minutes for riper pears, 20-25 minutes for raw pears).

  4. Allow to cool and refrigerate for 3 hours or overnight to allow the pears to absorb the aroma.

  5. Remove all the spices from the cranberry sauce and cook over a medium heat until the liquid thickens to a syrup-like consistency.

  6. Remove the Mascarpone cheese and light cream from the fridge, place in a tall bowl, sift in the icing and beat with an electric whisk until smooth.

  7. Serve on a plate with a layer of cheese cream, top with two pear steaks, drizzle with cranberry syrup and sprinkle with chopped nuts.


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