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