Dunkerton’s Organic Perry Poached Pear

Dunkerton’s Organic Perry Poached Pear

Thanks to the Fuss Free Foodie for her latest creation with Dunkertons Organic Perry

Dunkertons Organic Perry Poached Pear  (Serves 4)

  • 2 bottles of Dunkertons organic perry (1 Litre / 2 x 500ml Bottles)
  • 300g caster sugar
  • 4 seasonal pears
  • 1 cinnamon stick
  • Pared zest of a lemon
  • 1 tsp pink peppercorns
  • 6 rasps of fresh nutmeg
  • Crème fraȋche
  • ½ lemon
  1. Pour the 2 bottles of perry into a medium sized saucepan.
  2. Add the cinnamon stick, lemon, peppercorns, nutmeg and caster sugar to the pan.
  3. Gently stir and melt the sugar on a low medium heat for a minute.
  4. Peel the pear with a vegetable peeler, leaving the stalk in tact. Then rub it with the lemon to prevent it going brown.
  5. Gently lower the pears into the perry liquor and poach for 25 minutes or until the pear is soft and a cocktail stick is inserted easily into the pear.
  6. Take the pears out of the pan and place aside on a plate. Simmer the cooking liquor on a medium to high heat for 45 minutes to 1 hour until the liquid reduces into a syrup.
  7. Strain the aromatics out of the syrup through a sieve. Place a pear on a plate . Drizzle over some syrup and serve with a spoon of crème fraȋche.

Any leftover syrup will be delicious served over ice cream or swirled through a cheesecake.



Click here to watch on youtube. Alternatively, click here to have a look at other recipes by The Fuss Free Foodie involving ciders from our members!

Toffee Apple and Cyder Cake

Toffee Apple and Cyder Cake

Toffee Apple and Cyder Cake

Try this amazing Cyder Cake with delicious toffee cider sauce – tastes just like toffee apples!

Total time

1h 20min






For the toffee apple cake

  • 175g unsalted butter, softened
  • 125g soft brown sugar
  • 100g dates, pitted
  • 100ml cider
  • 3 large eggs, beaten together with a fork
  • 220g self raising flour
  • 2tsp ground cinnamon
  • 2 bramley cooking apples, grated
  • 50g toffee pieces

For the toffee cider sauce

  • 100ml double cream
  • 50ml cider
  • 85g salted butter
  • 100g soft brown sugar


  1. Preheat your oven to 180C/160 fan/ Gas Mark 4.
  2. Grease and line a 9” cake tin with non stick silicone paper.
  3. Sift the flour and ground cinnamon together into a bowl and set aside.
  4. Place the dates and cider into a small saucepan and bring to a simmer until the dates are soft (this should take around 5-10 minutes.
  5. Set aside to cool. Add the dates to a small food processor and pulse until you are left with small chunks of dates (you don’t want the mix to be completely smooth).
  6. Meanwhile, using an electric hand whisk, beat together the butter and sugar until pale and fluffy (this should take around 5 minutes).
  7. Gradually add the eggs a little at a time and continually mix together. If the mixture begins
    to curdle, add a spoonful of flour to bring the mixture back to a smooth consistency.
  8. Once all of the eggs have been added, fold in the cinnamon flour mix until incorporated. Fold in the grated apple, toffee pieces and cooled date mixture.
  9. Pour the cake mixture into the prepared tin and place in the oven to bake for 50 minutes, or until a skewer comes out clean when inserted into the cake.
  10. Once baked, remove from the oven and set aside to cool slightly in the tin, before fully removing from the tin and leaving to cool on a wire rack.
  11. Meanwhile, prepare your toffee cider sauce. Add all of the sauce ingredients to a saucepan and heat until the butter and sugar have melted.
  12. Simmer and stir until the sauce has thickened and is the desired colour and consitency. Keep warm and poor over a slice of the cooled cake!