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Maple Spiced Pears

Maple Spiced Pears

Served 6


6 Ripe pears, peeled with stalks in place
6 cloves, 8 cracked cardamon seeds
2 cinnamon sticks
15 ml (1 tbs.) caster sugar
90 ml (6 tbs.) Pure Maple Syrup
300 ml (1/2 pt) medium-sweet white wine


Preheat oven to 200C, gas mark 6. Stick a clove in each pear and lay on their sides with cinnamon sticks in an oven proof dish. Scatter cardamon seeds on top of pears. Gently heat white wine, Pure Maple Syrup and sugar until dissolved and pour over pears, ensuring they are half covered. Cover pears with foil and poach for approximately one hour or until tender, basting occasionally. Remove cloves, cardamon seeds and cinnamon before serving.

Looking for more Maple recipes? Order The Official Vermont Maple Cookbook, published by the Vermont Maple Foundation.