Creamy Poached Caramel Pears

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Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

These pears are very rich and very moreish. They’re good served with toasted pound cake or pannettone, or with a scoop of vanilla ice cream.


  • 8 medium-large pears, remove the core if you wish
  • 500 g (1 lb) caster sugar
  • 80 ml (2 fl oz) water
  • 1 orange, skin peeled off with a peeler, juiced
  • 250 ml (8 fl oz) double cream


Use a potato peeler to peel the pears in strips to give a striped effect. Place sugar and water into a large deep saucepan and bring to the boil, stirring until sugar is dissolved. Once it comes to the boil, remove the spoon and don’t stir it again. When the sugar has cooked to a pale caramel, place the pears in, then the orange juice and peel and 250 ml (8 fl oz) of hot water. Put a lid on the pot and simmer for 15 minutes.

Add cream and continue to cook until pears are tender (a skewer will go through easily). Take the lid off and continue to cook until cream has reduced to a caramel sauce. This will take about 20 minutes, so watch carefully to make sure the toffee does not catch or burn.