Glazed apples & pears with sticky shallots

Glazed apples & pears with sticky shallots

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins


Serves 8
Proving apples don't just go with pork, this side will complement your Christmas turkey perfectly

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal145
  • fat7g
  • saturates3g
  • carbs20g
  • sugars20g
  • fibre3g
  • protein2g
  • salt0.14g
Save to My Good Food
Please sign in or register to save recipes.


  • juice 1⁄2 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 small eating apples



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 4 small pears



    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 900g shallot (unpeeled weight)



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 6 tbsp quince or redcurrant jelly
  • bay leaf, to decorate


  1. Put the lemon juice into a large bowl. Peel the apples and pears, leaving the stalks on, then toss in the juice. Meanwhile, bring a medium saucepan of water to the boil. Lower in the apples and pears, then cover and poach for 30 mins or until the fruit just gives to a sharp knife. Peel the shallots while you’re waiting.

  2. Heat oven to 190C/fan 170C/gas 5. Add the oil and butter to a smallish roasting tin, then add the drained apples, pears and the shallots. Brush the fruit with a layer of the jelly or jam and roast for 1 hr until softened and golden. Turn the pears and apples around in the fat a few times during cooking, brushing twice more with the glaze. Serve spooned around the turkey, decorated with bay leaves.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Rod Brown
12th Feb, 2019
Lovely good looking and tasty side which goes very well with goose an I would guess both duck and turkey. It takes a bit of effort, but no real culinary skill. I did encounter one problem, however, that the apples cook much faster than the pears so totally turned to mush. I left the resultant 'sauce' for serving with the rest of the dish, having removed the apple cores and stalks. This though adding to the overall taste of the dish, it did detract from both the presentation and the portion serving. My recommendation if you want a fully accomplished dish, would be to start poacihng the pears for 15 mins, then add the apple for the remaining time. This is particularly important if you are preparing the dish beforehand, and need to reheat it for serving. Even if the apple turn out to have a slight bite to it, it's preferrable to mush! Otherwise an excellent dish. Good luck!
10th Feb, 2012
I made this dish when my frined's visit and I was displeased with its unpleasant smell. The fruit smelled of onion, as if something went bad. It looked but didnt taste like a dessert. I would rather recommend other types of dessert.
Rod Brown
12th Feb, 2019
Other than the apples disintegrating through overcooking. This dish turned out perfectly, was very tasty and second servings were taken by all diners. Not sure what went wrong with yours, but it was delicious to me and my fellow diners!
29th Dec, 2007
Although the pears/apples/shallots tasted lovely, they were mostly ignored by folk in search of traditional trimmings, and were a bit of a waste - the shallots were very tasty though. When poaching the fruit, the apples did much faster than the pears, and went a bit mushy, so it might be better to poach them separately.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?