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sliced pears in a white bowl with syrup and nuts on top

Orange and Cinnamon Stewed Pears

Orange and Cinnamon Stewed Pears - sweet pears poached in citrus and subtle spices until they are soft enough to cut with a spoon!
Course Dessert
Cuisine Modern Australian
Total Time 40 minutes
Servings 4
Calories 224kcal


Stewed Pears

  • 4 pears I used Beurre Bosc (brown) pears
  • cups water plus more as needed
  • 2 large oranges 4 wide strips of zest removed then juiced (approx ½ cup of juice)
  • 1 tablespoon honey
  • ¼ cup granulated white sugar (60g)
  • cm piece of fresh ginger (1") peeled and roughly chopped into 6 chunks
  • 6 cloves
  • pinch of cinnamon a scant ⅛ tsp
  • mascarpone to serve

Nut Crumble

  • 1 tablespoon roughly chopped macadamia nuts
  • 1 tablespoon pine nuts
  • 1 tablespoon slivered almonds
  • 4 Lotus biscoff biscuits (optional)


  • Add water (1½ cups), orange juice (2 oranges - approx ½ cup), orange peel (4 strips), white sugar (¼ cup/60g), honey (1 tbsp), ginger (2½ cm/1" piece cut into 6), cloves (6) and cinnamon (a pinch - a scant ⅛ tsp) to a saucepan. Bring to a simmer.
  • Meanwhile, peel and quarter the pears, and remove the cores.
  • Add quartered pears to the syrup mixture in the saucepan, topping up with extra water if needed until the pears as just barely covered.
  • Top with a circle of baking paper (a cartouche - see section in recipe post) then simmer for 15 minutes or until pears are soft.
  • When soft, remove stewed pears with a slotted spoon and set aside. Continue to simmer syrup to desired consistency. Remove orange peel, ginger and cloves to serve.
  • Serve pears topped with syrup, a dollop of mascarpone and nut crumble sprinkled on top.

Nut Crumble

  • Place roughly chopped macadamia nuts (1 tbsp), pine nuts (1 tbsp) and slivered almonds (1 tbsp) into a small frypan over medium low heat and fry until lightly toasted, then roughly chop.
  • Roughly chop Lotus biscuits (4) if using and combine with nuts.


  • Why make a cartouche? This is to help keep the pears at the top moist as they cook.
  • The recipe calls for 6 cloves, so I also chop the ginger into 6 pieces to go into the syrup - this way I know when I have got them all!
  • I use a vegetable peeler to cut the strips of orange rind. Try not to get any of the white pith as it's bitter tasting. 
  • How long you simmer the pears will depend on the ripeness of your pears, and how tender you would like them. I simmered mine for 15 minutes and they were tender enough to cut with a spoon - no knife needed!
  • Simmering the remaining syrup will thicken it, but will also reduce the amount. Keep in mind it will thicken a little on cooling.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*


Calories: 224kcal