It’s been a while since I last poached pears. A super easy dessert to make and one where you don’t need any special ingredients. Poached pears make the best use of unripe fruit and heightens the flavor of firm but ripe pears. This light and delicate dessert is perfect for entertaining; the pears stay in the poaching liquid until ready to serve. Serve the pears whole, sliced or quartered. Check out Delia’s post on pears where she covers a multitude of ways to use this delicious fruit. This recipe is simple and yet an elegant way to round off an evening of entertaining.
Serves 2
3 cups water
6 tablespoons honey or maple syrup (I used maple syrup)
lemon or orange peel
2 pears, peeled
1 cinnamon stick
Use a melon baller/scoop or sharp knife to remove the core. In a pan over medium heat, stir to dissolve maple syrup in the water. Add citrus peel, cinnamon stick and bring to a boil. Reduce heat to a simmer and add pears. Cover and poach pears 10 minutes up to 25 minutes (whole pears will take 25 minutes). After 10 minutes pierce pears with a knife; the pears should give a little without being mushy.
If poaching whole pears, make sure the liquid covers the fruit. Remove from heat and allow to cool in liquid. When ready to serve, remove pears and reheat liquid over medium flame. Add pears to the warm poaching liquid. To plate, arrange pears on dishes and top with poaching liquid and orange peel. I used crushed roasted pecans for an added topping.
The Culinary Chase’s Note: Substitute cinnamon stick for star anise or whole cardamom. This dessert is lovely on its own, served with a scoop of vanilla ice cream, yogurt or with a slice of pecorino cheese. Enjoy!
- 3 cups water
- 6 tablespoons honey or maple syrup (I used maple syrup)
- lemon or orange peel
- 2 pears, peeled
- 1 cinnamon stick
- Use a melon baller/scoop or sharp knife to remove the core.
- In a pan over medium heat, stir to dissolve maple syrup in the water. Add citrus peel, cinnamon stick and bring to a boil. Reduce heat to a simmer and add pears. Cover and poach pears 10 minutes up to 25 minutes (whole pears will take 25 minutes). After 10 minutes pierce pears with a knife; the pears should give a little without being mushy.
- If poaching whole pears, make sure the liquid covers the fruit.
- Remove from heat and allow to cool in liquid. When ready to serve, remove pears and reheat liquid over medium flame. Add pears to the warm poaching liquid.
- To plate, arrange pears on dishes and top with poaching liquid and orange peel. I used some crushed roasted pecans for an added topping.
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