Atlantic Dry Mead Poached Pears

Poached pears in Atlantic Dry Mead with star anise, cinnamon, and clove.


  • 4 pears
  • 500ml Atlantic Dry Mead
  • 1 cinnamon stick
  • 2 cloves
  • 1 star anise


Pour the mead into a saucepan – the pan should be narrow enough so that the pears just fit standing upright.

Add the cinnamon, star anise, and cloves.

Peel the pears, leaving the stalks on.

Heat gently on the stove and simmer until pears are tender and easily pierced with a knife – about 20 minutes.

Remove pears from poaching liquid and set aside.

Increase the heat and boil the poaching liquid until it reduces to a lovely, spiced syrup.

Serve the pears warm, drizzled with the syrup, and with a generous scoop of vanilla ice-cream or natural yoghurt.

Caroline Hayes