The Best Poached Pears Recipe: Easy, Elegant and Foolproof

5 from 1 vote

The Best Poached Pears Recipe: Easy, Elegant and Foolproof

These easy poached pears are gently simmered with vanilla, lemon and warm spices until perfectly tender, then served with a reduced pear syrup. Make the classic version or use the easy red wine and alcohol-free variations.

Prep Time10

Cook Time35

Total Time45

Course: Dessert

Cuisine: American, French

Keyword: poached pears

Servings: people

Author: Anthony Rodriguez

Cost: 10

Ingredients

4 Bosc or Anjou pears firm
4 cups water
3/4 cup granulated sugar
2 tbsp lemon juice fresh
3 wide strips lemon zest
1 vanilla bean split. or 2 teaspoons pure vanilla extract
1 cinnamon stick
1 star anise
2 cardamom pods optional
pinch fine sea salt optional

Instructions

Make the poaching liquid. Combine water, sugar, lemon juice, lemon zest, vanilla, cinnamon, star anise, cardamom and salt in a medium saucepan. Bring to a gentle simmer and stir until the sugar dissolves.
Infuse. Simmer the liquid for 3 to 5 minutes to begin extracting the citrus and spice flavors.
Prepare the pears. Peel the pears while leaving the stems attached. If desired, use a melon baller to remove the cores through the bottom.
Add the pears. Carefully lower the pears into the poaching liquid. Place parchment directly over the surface if needed to help keep the pears submerged.
Poach. Maintain a very gentle simmer for approximately 20 to 30 minutes, rotating the pears occasionally if needed.
Check doneness. Insert a thin knife into the thickest part. The knife should slide in easily while the pear still holds its shape.
Remove. Transfer the pears to a plate with a slotted spoon.
Reduce the syrup. Simmer the remaining liquid for 10 to 15 minutes until reduced and lightly syrupy.
Serve. Spoon the warm syrup over each pear and serve alone or with vanilla ice cream, mascarpone, crème fraîche or whipped cream.

Notes

Optional for Serving

Vanilla ice cream
Mascarpone
Crème fraîche
Whipped cream
Toasted almonds or pistachios

Don't boil the pears. Gentle heat is the secret to tender fruit that still holds together.

Use firm pears. A pear that's already extremely soft is better for another recipe.

Choose similar sizes. They'll finish cooking at roughly the same time.

Keep the stems. It costs you nothing and makes the finished dessert look beautiful.

Taste the syrup. If it tastes overly sweet, add a little lemon. If it tastes flat, add a tiny pinch of salt.

Remove before reducing. Never leave perfectly cooked pears in the pot while aggressively reducing your sauce.

Nutrition