Cinnamon, port and brown sugar poached pears

This is such a nostalgic dish for me. My mother made poached pears similar to these all the time when I was young and served them with “lammetjespap” which basically is warm custard. This is such a simple but delicious dessert, I absolutely LOVE them!


  • 6 stewing pears, peeled
  • 600ml ruby port or red wine
  • 1 cinnamon stick
  • 1 tangerine peel (peel with a thin peeler, try and get as little of the white peel as possible)
  • 1 clove
  • 1 vanilla pod
  • 300g brown sugar


  1. In a sturdy pan, add the pears, wine or port, cinnamon stick, clove, sugar, vanilla pod & seeds and tangerine peel
  2. Simmer for about 20-30 minutes or until the pears are tender
  3. Remove the pears with a slotted spoon and put aside
  4. Continue to simmer the liquid until is has reduced and thickened a bit
  5. Serve the pears with custard (warm or cold, whatever you prefer) and drizzle over some of the cinnamon, port and brown sugar sauce

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