Pears poached in Hanepoot

June 6, 2011 (Last Updated: January 11, 2019)

Pears poached in Hanepoot

Serves: 6
Cooking Time: 40 mins


  • 750ml (1 bottle) Hanepoot wine
  • 100g sugar
  • seeds of 1 vanilla pod
  • 12 small pears, peeled
  • crème fraîche, to serve



Heat the wine and sugar in a pot with the vanilla seeds.


Once the mixture is at a slow simmer, place the pears tightly in the pan, making sure they are all covered  with liquid. Cover and cook until the pears are slightly translucent, about 10 – 15 minutes.


Remove the pears from the liquid and return the liquid to the heat. Boil until the liquid has reduced to a light syrup, about 5 minutes.


Serve the pears covered in the syrup, with a dollop of crème fraîche.


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