Islington Poached Pears

We love our pears year round here at Islington, but eating fresh, sometimes they can be a gamble – unripe…too ripe…bruised…

Cooking with pears, however, offers  many great options both sweet and savoury. Try Natalie’s poached pears as a healthy breakfast with a dollop of yoghurt and some honey toasted muesli, or as a simple dessert with some King Island Cream or vanilla bean ice cream.


4 pears

lemon juice

2 cups sugar

6 cups water

vanilla bean, split, seeded

lemon verbena



Peel each pear from its stem down. Sprinkle each pear with lemon juice to avoid browning while peeling the remaining pears.

Place 2 cups sugar and 6 cups water in a saucepan over a medium heat and stir until sugar has dissolved. Increase heat and simmer for 5 minutes.

Add pears, lemon verbena and a split, seeded vanilla bean. Allow the pears to simmer, covered with a square of baking paper, in the liquid for 15-20 minutes or until tender. Turn occasionally to ensure even cooking. Serve pear warm or cooled with a little poaching liquid.