Poached Pears

The word poaching has gotten a bad wrap. Maybe it sounds pretentious or overly difficult, but honestly it’s a super simple method of cooking something in liquid. That’s it! Certain fruits can become so sweet and flavorful just by poaching them for a few minutes.

Now, maybe you’re wondering what you do with a poached pear. In the fall I think they make a dessert or snack that is unparalleled. Why slave over a difficult dessert when the fruit of the season is ripe and only needs a little preparation?! Try these pears and you’ll not only be amazed at their ease but how you’ll keep wanting more.

I love to serve two halves with a little Greek yogurt or creme fraiche. Then finish with a drizzle of the poaching liquid. This seems so simple but it really is a truly delicious dessert!

Watch how to make these poached pears:

Poached Pears

Kaleb

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Poaching brings sophistication to this already delicious fruit. Infused with vanilla bean, wine, and a mixture of spices, these pears create a delicious snack or dessert.

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

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Ingredients

• ▢ 3 pears (red preferred)
• ▢ 2 tbsp unsalted butter
• ▢ 2 cups rosé wine (or pear nectar/juice)
• ▢ ¼ cup light brown sugar
• ▢ ¾ cup water (approximately)
• ▢ 2 cinnamon sticks
• ▢ 5 whole cloves
• ▢ 3 cardamom pods (optional) smashed with the back of a knife
• ▢ 1 vanilla bean

Instructions

 

• Cut pears in half and remove seeds and tough ends with melon baller or knife.
  3 pears (red preferred)
• Melt butter over medium-high heat in a skillet.
  2 tbsp unsalted butter
• Add pear halves to melted butter, cut side down. Lightly sear pears until they begin to caramelize and turn slightly brown.
• Off heat, add wine, brown sugar, cinnamon sticks, cloves, cardamom pods, and vanilla bean seeds and the bean. Then add just enough water to about cover pears.
  2 cups rosé wine (or pear nectar/juice), ¼ cup light brown sugar, 2 cinnamon sticks, 5 whole cloves, 3 cardamom pods (optional), 1 vanilla bean, ¾ cup water (approximately)
• Cook until the pears are just tender. They can be checked with the tip of a knife.
• At this point, the pears can be chilled in the poaching liquid to be used later. When ready to use, reheat pears before proceeding by bringing the liquid and pears to a simmer over medium heat.
• Once cooked, remove pears from liquid.
• Reduce liquid on high until it is reduced and slightly thickened, about 15-20 minutes.
• Remove from heat and strain into a pitcher before serving.

Nutrition

Serving: 1servingCalories: 193kcal

Course Dessert

Cuisine American

Difficulty Intermediate

Method Cooking

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