Poached Pears

Preparation info
  • Serves


    • Difficulty


Appears in
The Clay-Pot Cookbook

By Georgia Sales

Published 1974

  • About

Be sure the pears are firm, underripe. Cooking time depends upon the degree of ripeness, so test for doneness by removing from the oven after 30 minutes and pricking the pears with a toothpick; the fruit should be easily penetrated, but not too hard.


  • 3 firm pears
  • Juice ½ lemon
  • 3 tablespoons honey


Presoak a clay pot, top and bottom, in water for 10 minutes.

Peel the pears and cut in half lengthwise, then place in the presoaked pot, cut side down, and sprinkle with the lemon juice. Combine the honey and white wine in a warmed bowl and pour over the pears.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for approximat