Rosemary and honey poached pears

Vincotto honey and rosemary take these spiced, poached pears to another level. An elegant end to a dinner party.

  • 1 hr 15 mins cooking
  • Serves 6
  • Print


Rosemary and honey poached pears
  • 6 beurre bosc pears (1.4kg)
  • 1 cup (220g) caster (superfine) sugar
  • 1/4 cup (90g) honey
  • 1 litre (4 cups) water
  • 4 x 5cm (2-inch) strips lemon rind
  • 4 sprigs fresh rosemary sprigs fresh rosemary, extra
  • 1 1/4 cup (325g) crème fraîche
  • 1/4 cup (90g) honey
  • 3 teaspoon vincotto


Rosemary and honey poached pears
  • 1
    Peel pears; cut in half lengthways.
  • 2
    Place sugar, honey, the water, rind and rosemary in a large saucepan; stir over high heat until sugar dissolves. Add pears; bring to the boil.
  • 3
    Cut a round of baking paper to fit inside the pan; place paper on pears, then top with a small plate to keep pears submerged. Cover pan with lid; simmer, over low heat, about 30 minutes or until tender.
  • 4
    Using a slotted spoon, transfer pears from syrup to a large bowl. Discard syrup or store for another use (see tip).
  • 5
    Make vincotto honey. Bring honey and vincotto to the boil in a small saucepan. Reduce heat; simmer 4 minutes or until large bubbles form. Cool completely.
  • 6
    Serve warm or cooled pears with crème fraîche, drizzled with vincotto honey. Sprinkle with extra rosemary sprigs.


You can use the pear poaching syrup as a sauce over ice-cream or topped up with chilled soda water for a refreshing drink.

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