Ginger-Honey Pears with Medjool Dates and Toasted Hazelnuts
By OcadoLife
Published on 16 September 2025
This quick, low-effort Ginger-Honey Pears with Medjool Dates and Toasted Hazelnuts dessert is great value too. “Leftovers can double as breakfast, served with yoghurt,” says Rosie Kellett, chef and supper club host and author of In For Dinner. Swap the dates for prunes or another dried fruit, if you like, and toasted flaked almonds work well in place of the hazelnuts. Time and servings
30 minsTotal time
6Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 6 ripen-at-home pears, peeled, cored and quartered (ripe but not too soft)
- 5 cm piece ginger, peeled and thinly sliced
- 1 tbsp runny honey
- 180g medjool dates, pitted, halved or quartered if large
- 1 lemon, pared (to get a few large pieces of peel) and juiced
- 6 dollops crème fraîche
- 2 tbsp roasted chopped hazelnuts
Method
Step 1
Put the pears, sliced ginger, honey, dates, ground ginger, lemon peel and juice in a pan with 450ml water. Cut a circle of baking paper the same diameter as the pan, with a golf ball-sized hole in the middle (known as a cartouche). Place on the surface of the liquid and gently press down so the pears are submerged. Bring to the boil over medium-high heat; reduce to a simmer for 15 mins or until the pears are tender when pierced.Step 2
Leave to cool a little before serving with a dollop of crème fraîche and a sprinkling of the hazelnuts. Keep the pears and their poaching liquid chilled in an airtight container for up to 5 days.