There are so many ways to enjoy these simply prepared Stewed Pears. They turn out sweet and tender, made without refined sugar and scented with vanilla, lemon juice and cinnamon. With basic pantry ingredients this dessert is ready to serve in under half an hour.
Why You’ll Love This Recipe:
- An easy way to enjoy new-season pears. The recipe comes together quickly with minimal effort.
- A simple, budget-friendly dish when pears are in season.
- A perfect, easily prepared dessert for weeknights and elegant enough for entertaining.
- The mild flavour of pears lets you customise the spices and citrus to suit your taste.
- As the pears stew, your kitchen fills with a warm, spicy aroma.
- Gluten-free, dairy-free and vegan.
- Versatile—serve warm or chilled. They can be a dessert, a breakfast topping or a side for savoury dishes.
Recipe Inspiration: a childhood favourite that smells and tastes wonderful and works in many dishes.
Ingredients and Substitutions:
See the recipe card below for exact quantities and the full method.
- Pears — William Bartlett work well, but Packham, Beurre Bosc or Anjou are suitable. Choose pears that are firm and just ripe; fully ripe fruit will become mushy.
- Water — a small amount to start the cooking.
- Vanilla — good-quality vanilla extract gives the best flavour.
- Maple syrup — pure maple syrup keeps the recipe vegan; substitute honey if not vegan.
- Lemon juice — balances the sweetness with a touch of acidity.
- Cinnamon sticks — whole cinnamon is preferred for a gentle flavour; ground cinnamon can be used but will darken the fruit.
Variations:
Spice: Try cloves, ground or fresh ginger, or star anise to vary the spice profile.
Citrus: Add strips of lemon peel for extra brightness, or use orange juice and peel for a sweeter citrus note.
Sweetener: Honey is a good alternative to maple syrup if you don’t need the dish to be vegan.
How To Make Stewed Pears:
See the recipe card below for exact quantities and the full method.
1 – Prepare the pears and add to a saucepan:
Peel the pears and halve them. Use a small, sharp knife to remove the core and the stringy fibres that run from the stem to the centre. Trim the calyx—the woody part at the base. Cut the halves into even chunks about 3 cm (1 inch) and place them in a non-reactive saucepan with the remaining ingredients. Stir to combine.
2 – Stew until tender:
Bring the mixture to a simmer over medium heat. Reduce the heat, cover the pan and cook for 10–15 minutes, until the pears are tender but still hold their shape. Cooking time will vary with ripeness—test with the tip of a knife. Serve warm or chilled.
Tips for Success, Storage and FAQs:
Peeling is a personal choice; I prefer peeled pears for a softer texture, but you can leave the skin on if you like a firmer bite and more fibre.
Yes. Once cooled, store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Yes—freeze in an airtight container for up to 3 months. Textures may soften slightly after thawing depending on pear ripeness and cooking time.
Top Tip:
Choose pears that are firm and only just ripe for the best texture. Overripe fruit will break down and become mushy during cooking.
Serving Suggestions:
Stewed pears are highly versatile. Try these ideas:
- Serve with a dollop of yoghurt—use coconut yoghurt to keep it vegan.
- Pair warm pears with vanilla ice cream for a classic dessert.
- Top oat flour waffles or pancakes for a satisfying breakfast.
- Spoon over warm porridge and finish with chopped almonds.
- Serve with chocolate desserts or a slice of cake; a spoonful of cream complements the fruit nicely.
These simple Stewed Pears are likely to become a family favourite. Enjoy!
Alex xx
More Delicious Recipes For You To Try:
-
Pear Loaf Cake
-
Apple Cheesecake Oatmeal Bars
-
Cinnamon Pear Overnight Oats
-
Baked Apples
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Stewed Pears
Please note:
For accuracy, when weights are provided, weighing ingredients is recommended. All oven temperatures listed are for fan-forced ovens.
Ingredients
- 3 large pears – prepared weight about 650 g (1.5 lb) after peeling and coring
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 tablespoon pure maple syrup
- 1 tablespoon lemon juice
- 2 cinnamon sticks
Instructions
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Peel the pears, halve and remove the cores and any stringy fibres. Trim the calyx, then cut into even 3 cm (1 inch) chunks.
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Place the pear pieces in a non-reactive saucepan with water, vanilla, maple syrup, lemon juice and cinnamon sticks. Stir to combine.
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Bring to a simmer over medium heat, then reduce to low, cover and cook for 10–15 minutes until the pears are tender but still hold their shape. Test with a knife tip to check doneness. Serve warm or cold.
Notes
- Pears: Firm, just-ripe pears work best. Different varieties will give different textures and sweetness levels—adjust cooking time if needed.
- Tablespoon: A standard Australian tablespoon is 20 ml (4 teaspoons).
- Lemon juice: Use a non-reactive saucepan (stainless steel, ceramic or enamel) to avoid metallic flavours or discoloration from the acid.
- Storage and reheating: Store cooled pears in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezing: Freeze cooled pears in an airtight container for up to 3 months. They may be slightly softer after thawing.
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Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, derived from online calculators. For accuracy, calculate nutrition based on the exact ingredients and brands you use.