Group · Fruit
Pears in syrup
Pears in syrup are pears that have been peeled, cored and preserved in a sweet liquid, sold in tins or jars. Handy and available all year round, they come to the rescue when fresh pears are out of season. With around 63.9 kcal per 100 g, they stay light in energy while providing a little fibre (2.6 g) and instant sweetness. Their melt-in-the-mouth texture makes them a simple dessert, loved by children and adults alike. Beware of the syrup, though, which adds sugars to the fruit’s natural carbohydrates. Well portioned and well drained, pears in syrup have an occasional place in a balanced, enjoyable diet.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 64 kcal |
| Kilojoules | 270 kJ |
| Protein | 0,3 g |
| Carbohydrate | 13,9 g |
| Fat | 0,4 g |
| Fibre | 2,6 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Copper0,05 mg5 %
- Potassium69 mg3 %
- Vitamin E0,31 mg3 %
- Phosphorus7,9 mg1 %
- Calcium8,8 mg1 %
- Magnesium4 mg1 %
- Vitamin C0,85 mg1 %
- Vitamin B60,01 mg1 %
- Vitamin B9dietary folate equivalents2,5 µg
See the other 4 nutrients
- Vitamin B50,04 mg1 %
- Zinc0,06 mg1 %
- Manganese0,01 mg1 %
- Vitamin A0,21 µg0 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
Pears in syrup are eaten cold, straight after draining, or used in many recipes. To limit added sugars, choose versions in light syrup or pears « in juice », and rinse the halves before serving. A reasonable portion is one or two halves, served with a plain yoghurt or fromage blanc for a more filling dessert that is richer in protein.
- Carbohydrates and calories: the 13.9 g of carbohydrate per 100 g come partly from the sugar in the syrup. This is less concentrated than very sweet peaches in syrup, but it still needs to be counted in your daily total.
- Fibre: with 1.6 g per 100 g, the pear keeps some of its fibre, which helps with fullness and digestive comfort.
- Flavour: its soft, fragrant flesh goes well with cinnamon, vanilla, chocolate or a squeeze of lemon.
In the kitchen, pears in syrup are the base of many desserts: poires Belle-Hélène, crumbles, tarts, clafoutis or dessert pots. You can also blend them into a coulis to pour over a cake or flavour a smoothie. In a savoury version, they go nicely with poultry or a blue cheese. The leftover syrup can be used, in moderation, to sweeten a compote or a homemade drink.
For storage, an unopened tin keeps for a long time at room temperature, which makes it a good ally for the cupboard and for batch cooking. Once opened, transfer the fruit to an airtight container and eat it within three days in the fridge. If you prefer freshness and a more moderate glycaemic index, the Asian pear or fresh apple remain excellent options to discover in the fruit family.
For active people: well drained, pears in syrup offer quickly available carbohydrates, useful as a snack after exercise to kick-start glycogen replenishment. Pair them with a source of protein (fromage blanc, a protein shake) to optimise recovery. Before a session, keep to a moderate portion to avoid a digestion that is too sugary.
Weight control: the energy density is low, but the syrup adds sugars. If you are watching your weight, opt for versions with no added sugar, drain well and limit how much of the liquid you consume. You can compare their nutrition facts with other fruits using the calorie table to make the best everyday choices.