Poached Pears with Butterscotch Sauce

Serves: 4


  • 4 firm dessert pears
  • 100ml red wine
  • 1 cinnamon stick
  • 50g butter
  • 50g soft brown sugar
  • 50g golden syrup
  • 75ml double cream
  • 1/2 tbsp lemon juice


Peel the pears, leaving the stalk in place, and cut out the core. Slice off the bottom of each pear to make a flat base. Place the cinnamon stick into a large saucepan and pour over 650ml water, then simmer. Place the pears into the red wine water and poach gently for 20 minutes, or until the pears are tender.

To make the sauce, place the butter, brown sugar and golden syrup in a small saucepan and bring to a gentle simmer. Remove from the heat and add the lemon juice, then stir in the double cream. Serve with the poached pears for a delicious autumn dessert.

by Lucie Wilson, Hampshire Federation

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