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Why I Love To Make Poached Pears
Poached pears always feel like a restaurant-worthy dessert, but they’re so easy to make at home. With a light simmer in a spiced syrup, the pears soften and transform into something soft and fragrant. And while it may seem like an interesting pairing, a dollop of Greek yogurt and a sprinkling of granola on top make it the perfect combination.
I love how this recipe brings out the natural sweetness of the pears without becoming overpowering. The syrup can also be customized, with different spices added to be totally your style. No matter what you choose to flavor the syrup, the kitchen will smell just like the fall season.
Why this recipe is so good:
- Poaching syrup doubles as a sauce that can be drizzled over top of the yogurt, granola, and pears.
- Easily served warm, chilled, or at room temperature.
- Beautiful presentation that looks gourmet and fancy but without extra work.
- Also works really well when paired with whipped cream or ice cream!
Poached Pears Ingredients
Super easy ingredients are all that’s needed for this dessert recipe:
- Pears – The star of the entire recipe! Any type works well, but I prefer the red varieties for their color.
- Unsalted butter – Provides flavor for the pears to cook and caramelize.
- Rosé – Forms the base of the poaching liquid, providing subtle notes of wine.
- Water – Adds to the base of the poaching liquid.
- Brown sugar – Sweetens the syrup.
- Cinnamon sticks, whole cloves, and cardamom pods – All add those characteristic warm, fall spices.
- Vanilla bean – Those interior seeds carry so much rich flavor! Make sure to slice open the bean and scrape out the seeds to get the most impact.
- Greek yogurt and granola – My preferred way to serve these pears, but vanilla ice cream or sweetened whipped cream would work, too!
The full amount of each ingredient can be found in the recipe card below.
How to Make Poached Pears
There are just 4 simple steps to make these poached pears:
Step 1: Prepare the pears – Peel pears, then slice them in half lengthwise. Scoop out the seeds using a melonballer.
Step 2: Cook the pears – Melt butter in a large pan. Once the butter begins to sizzle, add in the pears, browning on the cut side.
Step 3: Create the poaching liquid – Meanwhile, add rosé, brown sugar, cinnamon sticks, cloves, and cardamom pods to a medium saucepan. Cut the vanilla pod in half and scrape out the seeds, adding them to the saucepan. Bring to a simmer until the sugar dissolves.
Step 4: Poach the pears – Once the pears have caramelized and softened slightly, add them to the poaching liquid. If necessary, add additional water to cover them completely. Let it cook for 6-8 minutes. Allow to cool and serve with Greek yogurt and granola. Optionally, cook down the remaining poaching liquid for a sauce (see instructions in recipe card).
Recipe Tips
- Choose the right pear – Bosc and Anjou hold their shape best. Also, make sure to select a pear that is not overly ripe, as they will soften while poaching.
- Swap the poaching liquid – Use red wine (for a deeper color and flavor) or apple cider or pear nectar (for nonalcoholic versions).
- Multiply the recipe – This recipe is perfect to be doubled or even tripled. Depending on the amount, you may need to cook in batches or use a larger stockpot.
- Reduce the syrup – Cooking it down gives a glossy, flavorful sauce that’s perfect to pour over the top of the pears.
- Make ahead – The pears can be poached a day in advance of serving. Simply keep them in the poaching liquid in the fridge, which will actually impart even more flavor into each pear.
Follow These Tips
Serving
There are so many ways that these pears can be served! All by themselves is a great option, but here are just a few ideas of perfect additions:
- Placed on top of Greek yogurt, whipped cream, or even ice cream.
- Topped with granola or nuts for texture.
- Paired with vanilla or cinnamon-flavored cake.
- Drizzled with caramel sauce, honey, or even Grand Marnier rather than the remaining poaching liquid.
- Sprinkled with some flaky sea salt for a bit of saltiness.
Storage
Store pears in their syrup for up to 3 days in the refrigerator. Freezing is not recommended, as the pears will not retain their texture once thawed.
More Fall Desserts
Have I Convinced You to Make This Recipe?
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Poached Pears
Ingredients
- 4 pears (red preferred)
- 3 tbsp unsalted butter
- 2 cups rosé wine (or pear nectar)
- ¼ cup light brown sugar
- 2 cinnamon sticks
- 5 whole cloves
- 3 cardamom pods smashed with the back of a knife
- 1 vanilla bean cut in half lengthwise
- ¾ cup water (approximately)
- full-fat Greek yogurt to serve
- granola to serve
Instructions
- Prepare the pears: Cut the pears in half. One side will have the stem intact, and the other will not. Use a melon baller to remove seeds and tough ends.4 pears (red preferred)
- Cook the pears: Melt butter over medium-high heat in a skillet. Once melted, add pear halves, cut side down. Lightly sear pears until they begin to caramelize and turn slightly brown, 4-6 minutes.3 tbsp unsalted butter
- Prepare the liquid: In a 4-quart saucepan, combine the wine, brown sugar, cinnamon sticks, cloves, cardamom pods, and split vanilla bean. Bring to a boil, and reduce to a simmer until the sugar is dissolved, 2-3 minutes.2 cups rosé wine (or pear nectar), ¼ cup light brown sugar, 2 cinnamon sticks, 5 whole cloves, 3 cardamom pods, 1 vanilla bean
- Poach the pears: Add the pears and just enough water to cover the pears. Cover and turn the heat to low, and poach until the pears are tender, 6-8 minutes. Remove from the heat. Place two pear halves on a bed of Greek yogurt and sprinkle with granola. If making ahead, the pears can be chilled in the poaching liquid for later use.¾ cup water (approximately), full-fat Greek yogurt, granola
- Optional reduction: Cook the remaining poaching liquid on high heat until it is reduced and slightly thickened, about 15-20 minutes. Remove from the heat and strain before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
Thanks for the education Kaleb, I never really knew what poached pears were. Beautiful photos!