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Yiayia's Poached Pears in Sauternes

I have always loved poached pears, a dessert made by my mother and very Greek. Fruit has always been the dessert choice in my home and in most Greek homes. You can poach in any liquid of your choice, add spices and you have a perfumed pear dish to serve your family. 

Course Dessert
Servings 6
Author Mary Papoulias-Platis


  • 6 large Anjou pears, peeled and cored
  • 2 tablespoons lemon juice
  • 1 bottle Sauternes
  • 3 tablespoons organic sugar
  • 4 whole cloves
  • 6 scoops vanilla ice cream
  • ground vanilla for topping
  • toasted almonds for topping


  1. In a medium bowl, toss the peeled pears in lemon juice, to prevent the pears from turning brown.

  2. In a large shallow nonreactive pan, combine the Santernes, sugar, and cloves.

  3. Bring to a boil on medium heat and add the pears.

  4. When the liquid returns to a simmer, reduce the heat to low and cook until the pears are tender when pierced, 8-10 minutes. 

  5. Carefully, remove the pears and set aside. Discard the clove.

  6. Boil the remaining liquid over medium heat , for 8-10 minutes. Remove from the heat and let cool slightly.

  7. Place the pears on individual dishes, add 2-3 tablespoons of poached liquid. You may need to slice a small piece of the fruit, off the bottom side of the pear in order for it to stand up.

  8. For toppings: Sprinkle with ground vanilla, toasted almonds, and add a scoop of  good quality vanilla ice cream on top and serve.