Pear Soup With Honey 4.000

Renee Comet

Sep 19, 2007

Ann Harman of Flint Hill, Va., is an expert in beekeeping -- and cooking with honey. One of her favorite recipes for the start of fall is this delicate pear soup. It can be served as a first course or dessert. Harman says that any honey works fine; we think a light wildflower variety would be particularly effective here.

We pureed the soup for a smoother consistency.

Servings: 4
  • 4 cups water
  • 2 pounds barely ripe Bartlett pears, peeled, cored and cut into 1-inch pieces
  • 1 cinnamon stick
  • 1/8 teaspoon crushed anise seeds
  • 1/2 cup honey
  • 1/2 cup raisins, for garnish
  • 1/4 cup medium-sweet sherry (may substitute brandy or Madeira)


Combine the water, pears, cinnamon stick and anise seeds in a large saucepan over medium-high heat and bring to a boil. Reduce the heat to low and cook, uncovered, for 60 to 75 minutes or until the pears are very soft.

Discard the cinnamon stick and transfer the mixture to a large bowl. Add the honey and stir to combine. (At this point, the soup can be pureed in a blender, food processor or using a stick/immersion blender.) Cover and refrigerate for several hours or until quite cold. Meanwhile, soak the raisins in the sherry in a small bowl for at least 2 hours.

Just before serving, drain the raisins, discarding the liquid. Divide the soup among individual bowls and garnish with the raisins. Serve immediately.

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Recipe Source

Adapted from Virginia beekeeper Ann Harman.

Tested by Pam Kendrick.

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