Pears Poached in Mead

Copper pot filled with four pears poached in mead and cinnamon, a bottle, and platter of cheese

Pears are often poached in red wine or port, which adds both color and flavor, but I find them even sweeter when the poaching liquid is made with Bunratty Mead. The silky cheese accompaniment — a blend of Irish blue cheese and Italian mascarpone, a soft, triple-cream cheese — is a luxurious addition.–Margaret M. Johnson

Pears Poached in Mead

  • Quick Glance
  • Quick Glance
  • 15 M
  • 1 H
  • Serves 6
Print RecipeBuy the The Irish Spirit cookbook

Want it? Click it.


Email Grocery List

Ingredients sent!

Send Grocery List

Email the grocery list for this recipe to:

Is required
Sign me up for your or newsletter, too!
Is required


In a large saucepan over medium heat, bring the mead, sugar, water, cinnamon sticks, and orange zest to a boil. Cook for 6 to 8 minutes, or until the sugar dissolves and the mixture is syrupy.
Reduce the heat to low, add the pears, and simmer, covered, for 25 to 35 minutes, or until the pears are tender. Turn the pears with tongs 2 or 3 times during cooking.
Remove from the heat and let the pears cool in the poaching liquid. Strain the liquid into a bowl and set aside.
In a small bowl, whisk together the mascarpone and blue cheese until blended.
To serve, stand a pear in the center of a dessert plate, spoon some syrup over it, and place a dollop of the cheese mixture nearby.
Print RecipeBuy the The Irish Spirit cookbook

Want it? Click it.


#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We'd love to see your creations on Instagram, Facebook, and Twitter.

Have something to say?

Then tell us. Have a picture you'd like to add to your comment? Attach it below. And as always, please take a gander at our comment policy before posting.

Rate this recipe!

Have you tried this recipe?
Let us know what you think.

Upload a picture of your dish