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If you are looking to impress with your culinary skills then Die Keldery’s Muscadel Poached Pear recipe would ideal! This dish is also on special at Die Keldery for the entire month of November.


  • 2 cups Red Muscadel

  • 2 cups Water

  • 200g Castor sugar

  • 1 Cinnamon stick

  • 1 Vanilla Pod, cut in half and seeds scraped out

  • 1 Lemon, Juice

  • 6 Ripe Pears


  1. Place all the ingredients except the pears in a stainless-steel saucepan.

  2. Peel the pears, add them to the pan. Place them on the stove and bring them to a boil. Reduce heat and let them simmer till pears are soft.

  3. Once cooked, remove the pan from the heat and allow the pears to cool in the syrup.

  4. To check if they are cooked, take a paring knife and push into the middle of the fruit.

  5. They can be served hot or cold with vanilla ice cream, cream, or crème Fraiche.