Poached Pears
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Poached Pears
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You can also poach the pears in halves (cored) or whole. Note that the poaching time will be longer if the pears are in halves or whole, rather than quarters. The best way to test if the pears are done is by poking one with a paring knife; if it meets no resistance, it’s done. Depending on the pear - and if it's whole, halved, or quartered - the pears can cook in as little as 10 minutes, but if whole, expect them to take longer.
I’ve offered a few variations at the end of the recipe for changing the seasonings or poaching liquid.
You can serve these pears alongside a favorite cake, like the Chocolate pain d’épices, from The Sweet Life in Paris, or even a slice of traditional Pain d’épices. Of course, they go very well with gingerbread, and I’ve even swapped them out for the quinces in Quince tarte Tatin. And don't forget Poires belle Hélène, a classic French dessert of poached ...
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Ingredients
- 1 quart (1l) water 1l
- 1 cup (200g) sugar
- 2 tablespoons honey (optional)
- 4 Bosc pears peeled, cored, and quartered, or another firm variety
- 1 cinnamon stick suggested additions, cloves whole or lightly crushed; lemon fresh; vanilla bean split lengthwise; star anise 2-3; ginger slices 6-8 slices
- 1 cloves
- 1 allspice berries
- 1 lemon
- 1 vanilla bean
- 1 star anise
- 1 fresh ginger
Instructions
- In a large saucepan, heat the water, sugar, and honey (if using) until warm and the sugar is dissolved. Add any of the suggested additions that you wish.
- Slide in the pears and cover with a round of parchment paper with a small vent hole cut in the center.
- Keep the liquid at a very low boil and simmer the pears until cooked through, 10 to 25 minutes, depending on the pears. While they are poaching, every so often gently push down the pears to make sure they are submerged in poaching liquid. (The round of paper helps to keep the pears moist and wet.)
- When translucent and a paring knife inserted into the pears meets no resistance, remove from heat and let the pears cool in their liquid.
- If you wish, you can also remove the pears with a slotted spoon and reduce the liquid by about half, and pour that over the pears, which will make a richer sauce.
Notes
- Options: After poaching the pears, while the liquid is still warm, add approximately 1/2 cup (120 g) dried sour cherries, cranberries, raisins, or dried currants and let them plump.
- Serving
- Serving
- Serve the pears warm or at room temperature. Accompany with perhaps a scoop of Vanilla ice cream and some dark chocolate sauce, a spoonful of crème fraîche, Milk chocolate & black pepper ice cream, fresh raspberries, or alongside a wedge of spice cake or gingerbread.
- Storage
- Storage
- Store the pears in their liquid in the refrigerator, in a covered container, until ready to use. Remove the pears from the refrigerator a few hours prior to serving and re-warm them gently in the liquid, if you wish. The pears will keep for up to 5 days. The pears do improve in flavor after a day or so in the poaching liquid.
- Variations
- Variations
- In place of the water, you can replace the water with 2 cups (500 ml) water and 2 cups (500 ml) white wine (sweet or dry), or 3 cups (750 ml) red wine and 1 cup (250 ml) water.
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