Desserts | Small Plates to Share

Poached Pears with Chios Mastic Honey

This is a beautiful fall dessert that is elegant in its simplicity. If you want to be fancy leave the pears whole.  Remove the core from the bottom.  Pare the fruit, leaving the stem intact. Serve them on a bed of Crème Anglaise and drizzle with the wine and honey reduction.


  • 4 pears – Bosc, Comice, Bartlett, D’ Anjou
  • 1 ½ cups Sauvignon Blanc
  • 8 tablespoons (4oz) 776 Deluxe Chios Mastic Honey
  • 4 strips of lemon peel
  • Fresh sprigs of rosemary for garnish
  • Red and golden raspberries for garnish


Time: 20 Minutes
Yield: 4 Servings
  • Combine the wine, honey and lemon peel in 3 quart saucepan, bring to a boil.
  • Peel and halve the pears. Use a melon baller to remove the core and seeds.
  • Put the pears into the liquid. Reduce the heat to a slow simmer. Poach for 7-10 minutes, until tender but not mushy.
  • Transfer the pears to a shallow bowl. Return the poaching liquid to a boil and reduce by ½, until you have about ¾ cup. Remove the lemon peel. Pour the thickened syrup over the pears.
  • Garnish with rosemary sprigs and raspberries.
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