Monday Morning Cooking Club Revisits an Old Favourite – Slow Roasted Pears

This is a fabulous do-ahead and dairy-free dessert: Slow-roasted pears. And I promise you they are the best cooked pears you will ever eat! The recipe comes from my friend Judy who got it from a well known Australian chef Marieke Brugman. Marieke used to run an extraordinary weekend-retreat cooking school called ‘Howquadale’ in the stunning Victorian Snowy River horse country (seen ‘The Man from Snowy River’? There!). Judy and I first made this recipe about 20 years ago and it has been one of my favourites ever since.

The texture of these pears is akin to a pear puree, yet the pears amazingly keep their shape. And of course it went straight into our first book, Monday Morning Cooking Club – the food, the stories, the sisterhood because it is just one of those recipes that you know is a keeper.

Sticky Pears Anyone ?
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Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
4 hours
Servings Prep Time
6 10 minutes
Cook Time
4 hours
Sticky Pears Anyone ?
Votes: 0
Rating: 0
Rate this recipe!
Print Recipe
Servings Prep Time
6 10 minutes
Cook Time
4 hours
Servings Prep Time
6 10 minutes
Cook Time
4 hours
  1. You will need a saucepan large enough to fit all the pears snugly.
  2. Combine all the ingredients, except the pears, in the saucepan and bring to the boil.
  3. Add the pears, ensuring they are all submerged. It is useful to cover them with baking paper and place a plate on top that won't squash the pears, but will gently keep them submerged. Simmer, covered, for 1 hour.
  4. Remove the lid and continue to simmer on a low heat for around 3 hours until the juices reduce to a syrupy caramel, basting the pears from time to time.
  5. Note: The pears can also be cooked in the oven on 150C/280F for 3 hours after the first hour on the stovetop.
  6. Serve with creme fraiche or ice cream.

This post is part of Let’s Lunch (#LetsLunch), a twitter-based virtual lunch club where anyone interested can join this monthly ‘lunch date’. A topic is posted at the beginning of the month, everyone now takes it in turns, and all posts are made on the same day by this random but lovely group of food bloggers, writers and people who just love cooking from all around the world. The topic is ‘Fruit Fiesta’.

My original post wrote: “So for this month’s Lets Lunch we are having a ‘Fruit Fiesta’. I’m looking forward to seeing all the other posts, most of which come from the Northern Hemisphere which is now (unlike us!) warming up. Here in Australia, winter is fast approaching. We are enjoying apples and navel oranges, pears, quinces and, at last, some juicy lemons. How about a winter fruit sangria ? Persian veal and quince stew from our first book? An apple tarte tatin?? So many options!So I’m going to keep it simple. Slow-roasted pears. “

Anyone can join at any time – just join us on twitter by searching and adding the hashtag #LetsLunch. Check out the others’ posts right below – they are always so wonderful!

Cantaloupe Pie at Tea and Scones.
Mango Refrigerator Cake at Asian in America.
Sticky Pears at Monday Morning Cooking Club.
Grapefruit Bourbon Cocktail at Glass Of Fancy
Mango Kale Salad at
Spicy Balinese Apple Salad at Spice Box Travels
Strawberries with Lemon Zest at A Cook And Her Books


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  2. Jane Toohey

    Hi Lisa, I can smell these pears now! would this delish recipe be suitable for the slowcooker?

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Yom Kippur, the Jewish Day of Atonement, is here and many in our Jewish community will be fasting from just before sunset this evening for 25 hours.⁠

Some of us (🙋‍♀️🙋🏼‍♀️🙋🏻‍♀️🙋🏻‍♀️)have spent the last week obsessing about what meal we will eat to start the fast (not too salty to avoid thirst, low GI to hopefully allay those inevitable hunger pangs, do we go traditional or not...)⁠
And then there is a completely new conversation about what to eat to break the fast (cinnamon buns or babke, a full meal of brisket and potatoes, a lighter option with pasta and fish and then the inevitable comment 'I could just have a cup of tea and a piece of cake and go to bed' (which of course no-one seems to ever do)⁠

So many debates going on! ⁠

We hope whatever you choose is exactly what you need to make it an easy fast, and on the other side is exactly what you need so you don't finish the meal holding your belly and moaning😜 (we've all been there).⁠

We wish everyone chag sameach, g’mar chatima Tova, and may you have an easy fast!⁠

Love to all,⁠
Lisa, Jaks, Merelyn and Natty ⁠

(These are Little Honey Cake from 'The Feast Goes On')

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How can you not?!?!⁠

Cinnamon Buns (aka bulkas) from our first book, Monday Morning Cooking Club - the food, the stories, the sisterhood.⁠

#mondaymorningcookingclub #heirloomrecipes #homecooking #itsalwaysaboutthefood #thefoodthestoriesthesisterhood #yomkippur #alanbensonphoto

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