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    Pears Poached in Red Wine and Peppercorns with Parmesan Cream

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    Pears Poached in Red Wine and Peppercorns with Parmesan Cream

    The salty, savoury kick of the cream contrasts beautifully with the syrup-drizzled pears here, making this dish a terrific option that manages to combine both cheese course and sweet pudding.

    • Preparation time: 15 minutes, plus 1 hour setting
    • Cooking time: 30 minutes
    • Total time: 45 minutes, plus 1 hour setting 45 minutes

    Serves: 4


    • 400ml red wine, such as barolo
    • 2 tsp whole black peppercorns
    • 100g golden caster sugar
    • 2 strips unwaxed lemon zest
    • 4 Rocha or Williams pears, peeled, cored and quartered
    • Parmesan Cream
    • 125g parmesan, thickly grated
    • 250ml double cream


    1. Put the Parmesan and cream in a saucepan. Stir over a gentle heat for 10 minutes, or until all the cheese has melted. Take off the heat and pour into a bowl. Allow to cool and chill for about 1 hour until it has set solid.
    2. Meanwhile, place the red wine, peppercorns, sugar and lemon zest in a pan large enough to hold the fruit snugly. Bring to the boil and add the pears. Simmer for 15 minutes, turning the pears regularly until they are tender. Remove the fruit to a bowl and boil the syrup until it forms large bubbles and becomes thick and jammy. Strain onto the pears, discarding the lemon zest and reserving the peppercorns.
    3. To serve, put a few pear pieces on each plate with a scoop of the Parmesan cream; drizzle with the syrup and garnish with a few peppercorns.

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    Drinks recommendation

    This savoury-sweet dish makes an interesting wine challenge. It’s just the kind of thing to which Australia’s unique sparkling shiraz reacts well.


    Average user rating

    4 stars