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Oolong & Honey Pear Compote with Star Anise

By • Updated August 2026
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This elegant oolong and honey pear compote is the kind of make-ahead dessert that looks and tastes impressive with minimal fuss. Firm British Conference pears are gently poached in a fragrant syrup of oolong tea, honey, and star anise until they turn tender and perfumed. The oolong lends a delicate floral note without overwhelming the fruit, while the honey and spice round out the flavour beautifully. A wide, shallow poaching pan is essential here—it lets the pears sit in a single layer, submerged evenly, so they cook at the same rate and absorb the aromatic poaching liquid uniformly.

Serve this compote warm or chilled with a spoonful of thick Greek yoghurt, crème fraîche, or vanilla ice cream. It keeps brilliantly in the fridge for up to four days, making it ideal for early autumn entertaining when you want a dessert that can be prepared a day or two ahead. The poaching liquid reduces to a glossy, spiced syrup that doubles as a drizzle—waste nothing. If you have a favourite high-mountain oolong or a roasted Dan Cong, either will work wonderfully, though lighter Jin Xuan varieties keep the flavour delicate and floral.

Oolong & Honey Pear Compote with Star Anise
Prep Time10 mins
Cook Time25 mins
ServingsServes 4
DifficultyEasy

Ingredients

  • 4 firm Conference pears (or Comice), peeled, halved and cored
  • 600 ml water
  • 3 tbsp loose-leaf oolong tea (Jin Xuan, Alishan or Dan Cong work well)
  • 80 g runny honey
  • 3 star anise
  • 1 cinnamon stick (optional)
  • Zest of ½ lemon, peeled in wide strips
  • Pinch of sea salt
Nutrition per serving:
Calories: 145
Fat: 0.3g
Sugar: 28g
Protein: 0.6g

Instructions

1
Brew the tea: Bring the water to the boil in a kettle, then pour over the oolong tea leaves in a heatproof jug or teapot. Steep for 4–5 minutes, then strain and discard the leaves. You want a strong, aromatic brew—this is the base of your poaching liquid.
2
Prepare the syrup: Pour the strained tea into a wide, shallow poaching pan (around 28–30 cm diameter). Stir in the honey, star anise, cinnamon stick (if using), lemon zest, and a pinch of salt. Bring to a gentle simmer over medium heat, stirring until the honey dissolves completely.
3
Poach the pears: Add the pear halves to the pan, cut-side down, in a single layer. The liquid should come about halfway up the fruit. Reduce the heat to low, cover with a lid or a circle of baking parchment, and poach gently for 20–25 minutes, turning the pears halfway through, until they are tender when pierced with a knife but still hold their shape.
4
Reduce the syrup: Carefully lift the pears out with a slotted spoon and transfer to a serving dish. Increase the heat under the pan and simmer the poaching liquid for 5–8 minutes until it reduces by about half and becomes glossy and lightly syrupy. Taste and add a touch more honey if you like.
5
Serve: Spoon the warm syrup over the pears, tucking in a few of the star anise for presentation. Serve warm or cover and chill for up to 4 days. Delicious with Greek yoghurt, crème fraîche, or vanilla ice cream.

🫖 Equipment You'll Need

A wide, shallow poaching pan is the secret to perfectly cooked compote. Unlike a tall stockpot, it lets the pears sit in a single layer, submerged evenly in the fragrant oolong syrup, so they poach at the same rate and absorb the honey and star anise uniformly. The broad surface area also helps the syrup reduce quickly and evenly once the fruit is lifted out.

See our poaching pan picks →

Expert Tip: Pear Ripeness

Choose pears that are firm but ripe—they should yield very slightly at the stalk end. Underripe pears won't soften properly; overripe ones will collapse into mush. Conference and Comice are both excellent varieties for poaching.

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