Description
Poached Pears make a simple, elegant dessert that is surprisingly easy to prepare. Perfect for simmering away on the stove while you tend to other things, this poached pear recipe will fill your home with amazing aromas and then delight your guests with very little tending.
Ingredients
4 firm but ripe Bosc pears (*Anjou or Bartlett pears work, too, but make sure they are not overly ripe).
1 1/2 cups apple cider
1 stick cinnamon
4 whole cloves or allspice berries
1/2 teaspoon almond extract
1/4 cup dried cherries
*optional: 1 star anise
Instructions
How to Make Delicious Poached Pears
- Peel the pears, leaving the stem intact.
- In a pot just large enough to comfortably hold all 4 pears, combine the cider, cinnamon sticks, cloves or allspice berries, star anise, dried cherries, and almond extract.
- Gently place the peeled pears in the pot, laying the pears on their side.
- Put the lid on the pot and bring the mixture to a boil over medium heat. Then reduce the heat to low so the pears are at a gentle simmer.
- Simmer for 15 minutes, then using a spoon or silicone tongs, gently turn each pear onto the other side. Return the lid to the pot and simmer another 15 minutes until the poached pears are tender.
- Next, remove the poached pears to a covered dish and allow to cool a bit while the flavored syrup simmers uncovered for about 10 minutes more.
To Serve Poached Pears Warm:
- Serve each poached pear in a shallow bowl. Spoon some of the flavored syrup over and around the pear. Leave the cinnamon sticks and other spices in the syrup. Add a scoop of vanilla ice cream or a dollop of whipped cream.
- If you prefer, cut each poached pear in half to make 8 servings. Use a spoon to gently scoop out the seeds at the bottom end of each half before serving. Serve the cored pear halves with the cut side down.
- Garnish with a sprig of fresh mint and a few of the poached cherries if desired. Even without the garnish, the poached pears make an elegant dessert.
To Serve Poached Pears Chilled:
- After poaching pears, remove from the heat and let the pears cool in the flavored syrup. Transfer poached pears and poaching liquid to a ceramic or glass bowl or dish and place in the refrigerator.
- Chill pears for one hour before serving. Poached pears may be prepared up to 3 days in advance. If doing so, turn the pears over in the syrup each day.
- Serve in a shallow bowl with a spoonful of the poaching liquid. Add a scoop of vanilla ice cream or whipped cream.
- Garnish with a sprig of fresh mint and a few of the poached cherries if desired. Even without the garnish, the poached pears make an elegant dessert.
Notes
Do I have to use whole pears for poaching?
No, you can use halved pears for poaching, too. I think the both a whole or halved poached pear makes a stunning presentation when served. The whole pear makes a fairly large serving, so it can easily be shared when served or halved ahead of time. If using halved pears, remove the base of the core first with a sharp paring knife, or scoop it with a spoon before poaching
Can I substitute Ground Cinnamon for Cinnamon sticks?
Yes, if you don’t have a cinnamon stick, use 1/2 teaspoon of ground cinnamon in the poaching liquid.
Can I use other fruit juice to poach pears?
Yes, you can use pear juice, apple juice, orange juice, pomegranate juice, cranberry, or cherry juice when poaching pears. Each will add their unique layer of flavor to the pears. You may also use red or white wine, but you will want to add 2-3 Tablespoons of sugar if you do.
Can I use canned pears for this poached pear recipe?
Technically you could use canned pears, but I would not recommend it. Canned pears may fall apart during the cooking process as they tend to be fruit that was very ripe prior to canning. I highly recommend that you use fresh pears for poaching. Use firm but ripe Bosc, Anjou, or Bartlett pears.
What to do with leftover pears?
Use leftover poached pears as a topping for pancakes, oatmeal, French toast- they make the ordinary extraordinary! If you feel like baking, you can also use them to make a pear tart. Delicious!
What to do with leftover syrup?
The poaching liquid is liquid gold! Strain the cinnamon sticks, vanilla pod, or star anise from the poaching liquid and pour the liquid into a clean lidded jar. Store leftover syrup in the refrigerator for up to one week. You can use the delicious leftover syrup on pancakes, waffles, ice cream, French toast, or stir it into oatmeal. It will impart a lovely cozy flavor to all the dishes.
- Prep Time: 5 minutes
- Cook Time: 30 minuts