Poached Pear Recipe

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Fall evenings call for something sweet, simple, and soul-warming, and this poached pear recipe hits all the right spots.

Imagine tender pears infused with fragrant spices, bathed in a silky, spiced syrup that feels like a hug in dessert form.

I first made these poached pears for a small family gathering, and the way everyone’s eyes lit up after the first bite?

That’s when I knew this recipe was a keeper. It’s elegant enough for a dinner party but so easy that it’s become my go-to when I want to treat myself or my loved ones to something special.

The aroma of cinnamon and star anise fills the kitchen, making the whole house feel cozy and inviting.

Whether you’re a seasoned home cook or just starting out, this recipe is approachable, rewarding, and endlessly versatile.

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Why You’ll Love This Poached Pear Recipe

This poached pear recipe is the perfect balance of simplicity and sophistication, turning humble pears into a dessert that feels like a warm embrace.

The pears become melt-in-your-mouth tender, soaking up the rich, spiced syrup that’s infused with cinnamon, star anise, and a hint of vanilla.

It’s a dessert that looks fancy but comes together with minimal effort, making it ideal for both weeknight treats and special occasions.

Plus, it’s naturally light and can be customized to suit your taste or dietary needs.

Elegant yet easy: Looks like a restaurant-quality dessert but requires just a few ingredients and simple steps.
Warm, cozy flavors: The combination of cinnamon, star anise, and vanilla creates a comforting, aromatic syrup.
Versatile serving options: Serve it warm with ice cream, chilled with yogurt, or even as a topping for pancakes.
Healthy indulgence: Naturally sweetened with minimal added sugar, it’s a lighter dessert option.
Perfect for fall: Pears are at their peak in autumn, making this a seasonal favorite.

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Ingredients

This poached pear recipe uses simple, wholesome ingredients that come together to create something magical.

You’ll need ripe but firm pears and a handful of pantry staples to make the flavorful poaching liquid.

4 medium-sized Bosc or Anjou pears (about 1.5 lbs or 680g), ripe but firm
4 cups (960ml) water
¾ cup (150g) granulated sugar
1 cinnamon stick
2 star anise pods
1 vanilla bean, split lengthwise, or 1 tsp vanilla extract
1 strip (about 2 inches or 5cm) lemon peel
2 tbsp (30ml) lemon juice
Optional: ½ cup (120ml) dry white wine for added depth

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Kitchen Equipment Needed

You don’t need fancy tools to make this poached pear recipe, just a few kitchen basics to get the job done. Here’s what you’ll need to create this delightful dessert.

Medium saucepan (2-3 quarts or 2-3 liters) for poaching the pears
Vegetable peeler for peeling the pears
Paring knife for coring and trimming
Measuring cups and spoons for precise measurements
Slotted spoon for removing pears from the poaching liquid
Tongs for handling hot pears
Small bowl for holding peeled pears
Cutting board for prep work
Optional: Fine mesh strainer if reducing the syrup

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Step-by-Step Instructions: How to Make Poached Pear

This poached pear recipe is straightforward, but I’ve broken it down into detailed steps to ensure success, even if you’re new to cooking.

Follow along, and you’ll have perfectly tender pears in a fragrant syrup in no time.

1. Prepare the Pears

Select 4 medium-sized Bosc or Anjou pears that are ripe but still firm to the touch. They should give slightly when pressed but not feel mushy.
Using a vegetable peeler, carefully peel the skin from each pear, starting from the top and working downward in smooth strokes to keep the pear’s shape intact.
Use a paring knife to trim the bottom of each pear so it can stand upright, removing just enough to create a flat base (about ¼ inch or 0.5cm).
Optionally, core the pears from the bottom using a small spoon or melon baller to scoop out the seeds, being careful not to pierce through the top.
Place the peeled pears in a small bowl with a splash of lemon juice to prevent browning while you prepare the poaching liquid.

2. Make the Poaching Liquid

In a medium saucepan, combine 4 cups (960ml) of water and ¾ cup (150g) of granulated sugar.
Add 1 cinnamon stick, 2 star anise pods, 1 split vanilla bean (or 1 tsp vanilla extract), a 2-inch strip of lemon peel, and 2 tbsp (30ml) of lemon juice.
If using, add ½ cup (120ml) of dry white wine for extra flavor complexity.
Stir gently over medium heat until the sugar dissolves completely, about 2-3 minutes, creating a fragrant syrup base.

3. Poach the Pears

Carefully place the peeled pears into the saucepan, ensuring they are fully submerged in the poaching liquid. If needed, add a bit more water to cover them.
Bring the liquid to a gentle simmer over medium-low heat, avoiding a rolling boil to prevent the pears from becoming mushy.
Cover the saucepan with a lid and let the pears simmer for 20-30 minutes, or until they are tender when pierced with a fork but still hold their shape.
Occasionally spoon the poaching liquid over the pears to ensure even flavor absorption, using a slotted spoon to gently turn them if needed.

4. Cool and Reduce the Syrup (Optional)

Once tender, use a slotted spoon or tongs to carefully remove the pears from the saucepan and place them in a bowl to cool slightly.
For a thicker syrup, increase the heat to medium and simmer the poaching liquid for 10-15 minutes, or until it reduces by about half and thickens slightly.
If desired, strain the reduced syrup through a fine mesh strainer to remove the spices and lemon peel for a smoother texture.
Pour the syrup over the pears or store it separately for drizzling when serving.

Tips for The Best Poached Pear

To make your poached pears truly shine, a little attention to detail goes a long way.

These tips will help you achieve tender, flavorful pears with a beautifully balanced syrup every time.

Choose firm, ripe pears like Bosc or Anjou, as they hold their shape better during poaching than softer varieties like Bartlett.
Keep the pears submerged in the poaching liquid to ensure even cooking and flavor infusion; use a small plate to weigh them down if needed.
Taste the poaching liquid before adding the pears and adjust the sweetness or spices to your preference.
Don’t rush the poaching process—low and slow heat prevents the pears from becoming mushy.
For a richer flavor, let the pears sit in the syrup overnight in the fridge to soak up more of the spices.
If reducing the syrup, watch it closely to avoid over-thickening, which can make it sticky rather than pourable.
Use fresh, high-quality spices for the best aroma and flavor; old spices can taste dull.

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Serving Suggestions

Poached pears are incredibly versatile and can be served in countless ways to suit any occasion, from a cozy night in to a festive gathering.

The warm spices and tender texture make them a standout dessert or even a unique addition to savory dishes.

Top with a scoop of vanilla ice cream for a classic, creamy contrast to the warm pears.
Drizzle with the reduced poaching syrup and sprinkle with crushed almonds for added texture.
Serve alongside Cinnamon Applesauce for a double dose of fall fruit flavors.
Pair with a dollop of Greek yogurt and a drizzle of honey for a lighter, breakfast-friendly option.
Add to a cheese board with soft cheeses like brie or camembert for an elegant appetizer.
Slice and serve over Healthy Waffle or pancakes for a decadent brunch treat.

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Variations of Poached Pear

This poached pear recipe is endlessly adaptable, allowing you to switch up the flavors to suit your mood or pantry. Here are some creative twists to keep things exciting.

Red Wine Poached Pears: Replace the water with red wine and add a pinch of cloves for a rich, ruby-colored dessert.
Ginger-Spiced Pears: Add 1 inch of sliced fresh ginger to the poaching liquid for a warm, zesty kick.
Citrus Poached Pears: Use orange juice instead of water and add orange zest for a bright, tangy flavor.
Maple Poached Pears: Swap the sugar for ½ cup (120ml) of maple syrup for a cozy, autumnal twist.
Chai-Inspired Pears: Add cardamom pods and a pinch of black pepper for a chai tea-inspired flavor profile.
Saffron Poached Pears: Infuse the liquid with a pinch of saffron for an exotic, luxurious touch.

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Storage and Reheating

Poached pears store beautifully, making them a great make-ahead dessert. Keep them in the fridge and enjoy them for days, either cold or gently warmed.

Store the pears in an airtight container with the poaching syrup to keep them moist, and refrigerate for up to 5 days.
For longer storage, freeze the pears in the syrup in a freezer-safe container for up to 3 months; thaw in the fridge overnight before serving.
To reheat, place the pears and syrup in a saucepan over low heat for 5-7 minutes, or microwave in a covered dish for 1-2 minutes until warm.
Avoid reheating at high temperatures to prevent the pears from becoming mushy.
If the syrup thickens too much in the fridge, thin it with a splash of water before reheating.

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Nutritional Facts

This poached pear recipe is a light dessert option, with the pears providing natural sweetness and the syrup adding just enough indulgence. Below is the approximate nutritional breakdown per serving (1 pear with 2 tbsp syrup, based on 4 servings):

Calories: 180 kcal
Total Fat: 0.3g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 5mg
Total Carbohydrates: 46g
Dietary Fiber: 5g
Sugars: 38g (includes added sugar)
Protein: 0.5g
Vitamin C: 10% of Daily Value
Potassium: 4% of Daily Value

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Health Benefits of Key Ingredients

Pears are the star of this dish, and they bring more than just flavor to the table. Paired with the spices in the poaching liquid, this dessert offers a few surprising health perks that make it a guilt-free treat.

Pears: Rich in fiber, which supports digestion and heart health, and packed with antioxidants like vitamin C to boost immunity.
Cinnamon: Contains anti-inflammatory properties and may help regulate blood sugar levels.
Star Anise: Offers antimicrobial benefits and aids digestion, adding a subtle licorice-like flavor.
Lemon Juice and Peel: High in vitamin C and antioxidants, supporting immune health and adding a bright, fresh note.
Vanilla: Provides calming antioxidants and enhances flavor without adding calories.

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FAQs About Poached Pear

1. Can I use different types of pears for this recipe?

Yes, you can use any pear variety, but Bosc and Anjou are ideal because they hold their shape well during poaching. Bartlett pears are softer and may become mushy, so test for doneness earlier if using them.

2. Can I make poached pears without sugar?

Absolutely! You can substitute the sugar with honey or maple syrup for a natural sweetener, or use a sugar-free alternative like stevia, adjusting to taste.

3. How do I know when the pears are done poaching?

The pears are ready when they are tender but still hold their shape. Test by piercing with a fork; it should slide in easily without the pear falling apart, typically after 20-30 minutes.

4. Can I reuse the poaching liquid?

Yes, the poaching liquid can be reused to poach another batch of pears or reduced further to make a syrup for drizzling over desserts. Strain and store it in the fridge for up to a week.

5. Can I make this recipe ahead of time?

Definitely! Poached pears taste even better after sitting in the syrup for a day or two. Store them in the fridge and serve cold or gently reheated for the best flavor.

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