Delight your family this Christmas with The Batch Lady's poached pears recipe

OUR festive preparations continue this week so the run-up to Christmas Day can be relaxed, not manic.

You can’t beat a festive dessert and here are two wonderful treats, mince pies and poached pears, that can be made in advance and stored in the freezer, ready to grab at the last minute. In fact, why not double the recipe for my mince pies so you have extras on hand for when guests turn up?

I love serving them as a little snack with coffee, or as a dessert with ice cream and double cream (yes, both!). Get your Christmas batch on and enjoy.

Poached pears (serves four)

Prep time: 5 mins

Cooking time: 30 mins


  • 4 tbsp runny honey
  • 4 tbsp brown sugar
  • 1 bottle red wine (you can use non-alcoholic wine if you prefer)
  • 2 cinnamon sticks
  • 1 tsp vanilla essence
  • 4 pears

METHOD: In a saucepan, add the honey, brown sugar, red wine, cinnamon and vanilla. Heat through until the sugar has dissolved. Bring to the boil, then reduce the heat to a simmer.

Peel the pears, meanwhile, leaving the stalks on. Cut a small disc off the bottom of each to allow them to sit upright in the liquid.

Pop the pears into the liquid and simmer for around 25 mins, until tender.

Take the pears out of the liquid and place into a dish. Return the liquid to the heat for around 20 mins until it has reduced and become syrupy.

Remove the pears from the heat and pour the syrup over the cooling pears. Once fully cooled, transfer to the fridge or freezer.

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Ready to freeze: Place the pears in the liquid in the freezer in an airtight container, making sure it is labelled.

Ready to eat: Leave the pears to fully defrost, before serving hot or cold.

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  • You can watch video of Suzanne preparing her recipes at

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