Poached pears with sultana and walnut stuffing

Serves 4

Refreshing pear dessert with spiced fillings, the perfect celebratory dish to enjoy with family and friends.


Pear, fresh, brown, peeled 4 small fruit (pears should be firm, choose a variety such as beurre bosc or Packham)

Lemon, fresh 1 fruit

Wine, white, medium sweet 125 mL

Spice, cinnamon quill

Essence, vanilla 1 tsp or 1 split vanilla bean, seeds scraped

Water, tap 1.5 cup

Sultana, plain 4 tb

Spirit, brandy, cooked 1 tb

Nuts, walnut 15g

Custard, 4 tb


Cooking instructions

Peel and core the pears, keeping the stalk intact if you can. Rub them with the cut side of 1 lemon half. Slice remaining lemon half.


Pack each pear cavity with a teaspoon of sultanas, then with a couple of walnuts to seal the cavity.


Place wine, brandy, cinnamon, vanilla pod and seeds, lemon slices and water in a small to medium pan over a low heat. Add pears and cover surface with a piece of baking paper cut to fit. Poach pears for 10-15 minutes until tender (this will depend on the ripeness of the fruit). Remove pears from pan and drain on paper towel. Return poaching liquid to medium-low heat and cook for 5 or so minutes or until reduced to about 3/4 cups. Strain and cool.


Transfer pears to a serving platter and pour over liquid. Serve with a tablespoon of custard.


Preparation Time: 0 hrs 0.30 mins

Nutritional Information:

Nutritional analysis per serve:

Energy 921.0kJ

Protein 2.4g

Fat 3.4g

Saturated fat 0.6g

Carbohydrate 32.0g

Fibre 6.2g

Sodium 31.2mg

Poached pears with sultana and walnut stuffing

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