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Note: Any poaching pear juice leftover can be reused, used to enhance a game casserole or simply drunk chilled over ice. The pears can be kept in the syrup for up to 1 month in a sterilised jar chilled.


  1. Place all the ingredients except the pears into a deep non-corrosive pan large enough to fit the pears, bring to the boil and reduce a little.
  2. Gently poach the pears, fully immersed in the wine for 30 mins, covered with a circle of parchment paper.
  3. The cooking time will vary depending on the ripeness of the pears - they should be tender all the way through when pierced with a cocktail stick.


  • Perfect to pair with Wild Venison and game birds, also great cold with pate and terrines.