Poached Pears with Elmhirst

Indulge in a beautifully balanced autumnal dessert featuring tender poached pears infused with red wine, warm spices, and Sharpham Pinot Noir Fig Chutney — perfectly paired with the luxurious creaminess of Sharpham Elmhirst triple‑cream cheese.

This elegant yet effortless recipe brings together the richness of Devon’s award‑winning Elmhirst with the deep, aromatic flavours of gently simmered pears. As the fruit softens in a fragrant blend of red wine and elderberry port, it absorbs layers of sweetness and spice, creating a dish that feels both comforting and refined. Served warm with a generous wedge of Elmhirst, it’s a show‑stopping dessert for cosy evenings, festive entertaining, or any moment that calls for something truly special.

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Prep Time 30

Cook Time 30

Total Time 1

Servings 4 people

Ingredients

160 g Mini Elmhist Cheese
4 whole pears, peeled and cored
2 tbsp Sandridge Barton Pinot Noir Fig Chutney
1 litre Red wine
2 tbsp Lyme Bay Elderberry Port

Instructions

Peel and core the pears, keeping them whole
Put the chutney, wine, elderberry port into saucepan, mix and bring to a simmer.
Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine and chutney mixture. The cooking time will depend significantly on the ripeness of your pears – they should be tender when pierced with a cocktail stick.
Once cooked through, drain from the liquor and serve warm with a quarter of the Sharpham Elmhist triple cream cheese.

Notes

Poached Pears with Sharpham Elmhirst — FAQS

What type of pears work best for this recipe?

Firm varieties such as Conference, Comice, or Bosc hold their shape beautifully when poached. Softer pears may break down more quickly, so adjust cooking time if needed.

Can I use a different wine instead of red wine?

Yes. A medium‑bodied red wine works best, but you can substitute with a lighter red, white or even a spiced non‑alcoholic alternative if preferred. The flavour will change slightly, but the pears will still poach well.

What is Sharpham Elmhirst cheese?

Sharpham Elmhirst is a luxurious triple‑cream cheese known for its velvety texture and rich, buttery flavour. It pairs beautifully with the warm spices and sweetness of poached pears.

Do I need Sharpham Pinot Noir Fig Chutney, or can I substitute it?

The chutney adds depth, spice, and natural sweetness to the poaching liquid. If you don’t have it, you can substitute with another fig‑based chutney or a lightly spiced fruit chutney, though the flavour profile will differ slightly.

How long should I poach the pears?

Pears typically need 20–30 minutes, depending on ripeness. They should be tender when pierced with a cocktail stick but still hold their shape.

Should the pears be served warm or cold?

They are best served warm, paired with a generous wedge of Sharpham Elmhirst for a beautifully balanced dessert.

What is Lyme Bay Elderberry Port, and can I replace it?

It’s a rich, fruity port that enhances the poaching liquid. You can substitute with another berry‑forward port or omit it if necessary—the recipe will still work, though with slightly less depth.

Can I make the pears ahead of time?

Yes. You can poach the pears in advance and gently rewarm them in their liquid before serving. This can even enhance the flavour as they continue to absorb the spiced wine.

How should leftovers be stored?

Store poached pears in an airtight container, submerged in their poaching liquid, in the fridge for up to 3 days. Keep the cheese separate and refrigerated.

Can I reduce the poaching liquid into a syrup?

Absolutely. After removing the pears, simmer the liquid until it thickens into a glossy syrup—perfect for drizzling over the pears and cheese.

Keywords Elmhirst