Commandaria is one of the world's oldest named wines, produced on Cyprus for nearly 3,000 years from sun-dried Mavro and Xynisteri grapes. In this classic Mediterranean dessert, ripe pears are gently simmered in a spiced syrup of Commandaria, thyme honey, and warm aromatics, then finished with toasted walnuts and a dollop of thick Greek yogurt.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings4
Yield4 poached pears
Nutrition Facts
Per serving (estimated)
- 310 kcalCalories
- 10 gFat
- 1.5 gSaturated Fat
- 48 gCarbs
- 6 gFiber
- 38 gSugar
- 4 gProtein
- 25 mgSodium
- 230 mgPotassium
- 80 mgCalcium
- 1 mgIron
- 8 mgVitamin C
- 25 mcgVitamin A
Ingredients
For the pears and syrup
- 4 ripe but firm Bosc or Bartlett pears, peeled with stems intact
- 1 1/2 cups Commandaria wine
- 1/2 cup water
- 1/3 cup Cypriot thyme honey (or other mild honey)
- 1 cinnamon stick
- 2 whole cloves
- 1 strip lemon peel (pith removed)
- 1 star anise
For serving
- 1/2 cup walnut halves, toasted and roughly chopped
- 1 cup thick Greek sheep's yogurt or fresh mizithra
- Freshly ground cinnamon, for dusting
Directions
- Peel the pears, leaving the stems attached. Slice a thin disc off the base of each pear so they stand upright without wobbling.
- In a wide heavy saucepan, combine the Commandaria, water, honey, cinnamon stick, cloves, lemon peel, and star anise. Bring to a gentle simmer over medium heat, stirring to dissolve the honey.
- Stand the pears upright in the pan. The liquid should reach about three-quarters of the way up the pears; add a splash more wine or water if needed. Cover and reduce heat to low.
- Simmer gently for 18 to 22 minutes, turning the pears every 5 minutes so they color evenly, until a paring knife slides easily into the center of each pear. Do not boil, or the pears will collapse.
- Carefully lift the pears out with a slotted spoon and set them in a serving bowl. Discard the lemon peel, cloves, and star anise. Raise the heat and reduce the poaching liquid by about half, until it is syrupy and coats the back of a spoon, about 4 to 6 minutes.
- Stir the toasted walnuts into the reduced syrup just off the heat so they absorb the flavor.
- Spoon each pear into a shallow bowl, pour the warm spiced syrup and walnuts over the top, and add a generous spoonful of cold Greek yogurt alongside. Dust with a pinch of fresh cinnamon.
- Serve warm, or chill and bring back to room temperature before serving later the same day.
Cook’s Notes
- Choose pears that yield slightly at the neck but are still firm near the stem; overripe pears will turn to mush during poaching.
- Taste your Commandaria first, since sweetness varies by producer; older or richer bottles may need less added honey.
- For the most authentic finish, use thick sheep's milk yogurt or fresh mizithra, whose tangy saltiness balances the syrup beautifully.
- The reduced wine syrup keeps in the refrigerator for up to one week, so it doubles as a pour-over for pancakes, ice cream, or roasted figs.
- A light splash of fresh lemon juice stirred in at the end brightens the deep, raisiny flavors of the Commandaria.
More Cyprus Recipes You’ll Love
Craving more flavors from Cyprus? Try these traditional recipes:
- Kleftiko Slow Lamb Classic Cyprus
- Cyprus Pork Braised with Coriander and Red Wine
- Cyprus Slow-Baked Lamb with Potatoes and Tomatoes
