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Serves 6


6 whole Bosc pears, skinned and bases leveled to keep them standing, but stalks intact
1/2 cup orange juice
rind strips of 1 orange
8 oz. soft brown sugar
1 large cinnamon stick
5 cloves
1 cup dry English cider
1 cup sour cream
1/4 cup thick set yogurt


Stand pears upright in a deep pan. Add orange juice, rind, brown sugar, cinnamon stick, cloves, and dry cider. Heat on medium until sugar is dissolved, stirring gently. Bring syrup to a boil and cook for 2 minutes. Cover pan and cook pears for 40 minutes. Occasionally spoon syrup over fruit, but remember to recover.

Remove pears with a slotted spoon. Put pears in a serving dish. Bring syrup to a rapid boil. Reduce quantity by half and pour over pears. While syrup is reducing, gently fold sour cream into yogurt. When fully mixed, chill until needed. Serve pears hot with a dollop of homemade fromage frais.