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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:
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- 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
- Cut pears in half and remove seeds and tough ends with melon baller or knife.
- Melt butter over medium-high heat in a skillet.
- 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, cloves, cardamom pods, and vanilla bean seeds and bean. Then add just enough water to about cover pears.
- 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.