Brandy-poached pears

Brandy-poached pears

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  • 4 - 6
  • Easy
  • 15 minutes
  • 30 minutes

“This is the ultimate breakfast indulgence. You could also serve the poached pears with leftover cake, flapjacks or warm oats.” – Bianca Strydom


  • 6 pears, peeled
  • 250 g sugar
  • 1 vanilla pod
  • 1 cup brandy
  • 1 lemon wedge
  • 3 bay leaves
  • 1 Woolworths chocolate hazelnut croissant wreath
  • 250 g crème fraîche

Cooking Instructions

1. Place the pears in a saucepan with the sugar, vanilla pod, brandy, lemon and bay leaves. Bring to a boil, then reduce to a simmer and cook for 25 minutes, or until tender. Allow to cool in the poaching liquid.

2. Prepare the wreath according to package instructions. Serve the wreath with the poached pears and crème fraîche.

Cook’s note: Prepare the pears the day before and allow them to cool in their poaching liquid overnight.

Find more sweet treat recipes here.

Photographs: Jan Ras
Food assistant: Emma Morey

Bianca Strydom Recipe by: Bianca Strydom
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Prue Leith-trained chef Bianca Strydom cut her teeth working in some of the country's top fine dining restaurants – including former Eat Out number one restaurants The Restaurant at Waterkloof and La Colombe – before joining TASTE in 2018. Her favourite recipes to develop? Boujee breakfast recipes. Follow her on Instagram @biancast__.

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