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
  • 15 M
  • 1 H
  • Serves 6
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  • 1 1/4 cups Bunratty Mead
  • 3/4 cup sugar
  • 1/2 cup water
  • 2 to 3 cinnamon sticks
  • Zest of 1 orange, cut into strips
  • 6 firm Bosc or Bartlett pears, peeled, stems intact
  • 4 ounces mascarpone
  • 4 ounces Cashel Blue cheese, crumbled


  • 1. 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.
  • 2. 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.
  • 3. Remove from the heat and let the pears cool in the poaching liquid. Strain the liquid into a bowl and set aside.
  • 4. In a small bowl, whisk together the mascarpone and blue cheese until blended.
  • 5. 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.


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