Description
Elegant Poached Pears are a sophisticated, lightly spiced dessert perfect for any occasion. Pears are gently simmered in a fragrant syrup infused with cinnamon, cloves, orange peel, vanilla, and lemon juice, resulting in a tender fruit with a delicate balance of sweetness and aromatic flavors. This recipe yields a beautifully presented, tender poached pear dessert that can be served warm or chilled.
Ingredients
Fruit
- 4 firm, ripe pears (such as Bosc or Anjou)
Syrup
- 3 cups water
- 1 cup sugar
- 1 cinnamon stick
- 3 whole cloves
- Peel from 1 orange
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Prepare the syrup:
In a medium saucepan, combine the water and sugar along with the cinnamon stick, cloves, orange peel, lemon juice, and vanilla extract. Stir the mixture gently and bring it to a simmer over medium heat to infuse the flavors into the syrup.
- Prepare the pears:
While the syrup heats, peel the pears carefully, keeping the stems intact for an elegant presentation. If preferred, core the pears from the bottom to remove seeds for easier eating and better syrup penetration.
- Poach the pears:
Once the syrup is simmering, gently place the peeled pears into the pot, making sure they are fully submerged. Let them simmer gently for 20 to 30 minutes until tender but still holding their shape.
- Remove pears and reduce syrup:
Using a slotted spoon, carefully lift the pears out and set them aside to cool slightly. Strain the syrup to remove spices and orange peel bits, then return the clear syrup to the saucepan to reduce until slightly thickened and more concentrated in flavor.
- Serve:
Present the pears warm with the reduced syrup drizzled over or allow them to cool in the syrup for a chilled dessert option. Enjoy the fragrant, tender pears as a refined conclusion to any meal.
Notes
- Choose firm pears like Bosc or Anjou for best texture that holds up during poaching.
- Peeling pears with stems intact adds an elegant visual touch to the finished dessert.
- Simmer gently; boiling can cause pears to become mushy.
- Reduced syrup can be used as a sauce to drizzle over the pears or accompanying ice cream.
- Leftover poached pears keep well refrigerated, covered, for up to 3 days.
