Poached pears with sultana and walnut stuffing

Refreshing pear dessert with spiced fillings, the perfect celebratory dish to enjoy with family and friends.
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  • 4
  • 10
  • 30 mins
  • Easy
Nutrition per serve
  • Energy 921kj
  • Protein 2.4g
  • Carbohydrate 32g
  • Total fat 3.4g
  • Saturated fat 0.6g
  • Dietary fibre 6.2g
  • Sodium 31.2mg


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


  1. 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.
  2.  Pack each pear cavity with a teaspoon of sultanas, then with a couple of walnuts to seal the cavity.
  3.  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.
  4.  Transfer pears to a serving platter and pour over liquid. Serve with a tablespoon of custard.

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