Pears in Dark Grape Juice Recipe

How to Make Pears in Dark Grape Juice


Serve: 6


  • 6 beurre bosc (or any firm) pears
  • 2 tablespoons lemon juice
  • 2 cups / 500 ml / 8 fl oz dark grape juice
  • 2 cups / 500 ml / 8 fl oz blackcurrant juice
  • 2 tablespoons sweet sherry
  • 4 cloves
  • 350 g / 12 oz black grapes
  • 1 cup / 250 g / 8 oz low-fat natural yoghurt
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon honey 


  • Core and peel the pears, leaving the stalks on. Place the pears in a bowl filled with cold water and the lemon juice, to prevent browning.
  • Place the grape and blackcurrant juices, sherry and cloves in a saucepan large enough to hold the pears.
  • Bring the liquid to a boil, then reduce to a simmer. Cover and cook for approximately 40 minutes, or until tender. Remove from the heat and leave the pears to cool in the syrup.
  • Transfer the pears and syrup to a bowl and cover with plastic wrap. Refrigerate overnight.
  • To serve, strain the syrup into a pan, bring to a boil, then reduce to a simmer and cook for 40 minutes, or until reduced by about two-thirds.
  • Cool slightly, place a pear on each plate and pour syrup over the pears. Arrange the grapes next to the pears.
  • Just before serving, mix the yoghurt, cinnamon and honey and spoon over the pears or serve on the side.

Pears in Dark Grape Juice

Nutrition per serving:

  • 390 kcalories, protein 4 g, fat 0 g, carbohydrate 95 g, dietary fiber 4 g, cholesterol 2 mg

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