Spiced Poached Pears Recipe
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Spiced Poached Pears Recipe
- Method: Dessert
Ingredients
Scale
- Pears: 6 medium-sized, firm-ripe pears (Bosc or Anjou are excellent choices)
- Poaching Liquid: 4 cups (about 1 liter) of high-quality white grape juice. You can also use unsweetened apple cider or a mix of cranberry and apple juice for a different flavor profile.
- Sweetener: ½ cup (100g) packed light brown sugar. This adds a subtle molasses note that complements the spices beautifully.
- Spices:
- 2 large cinnamon sticks
- 3 whole star anise
- 5–6 whole cloves
- Aromatics:
- 1 vanilla bean, split lengthwise, seeds scraped (or 1 ½ teaspoons of pure vanilla extract)
- 2 wide strips of lemon peel (use a vegetable peeler to avoid the bitter white pith)
- Acidity: 2 tablespoons of fresh lemon juice
- Water: 2 cups (475 ml) of water, to ensure the pears are fully submerged.
Instructions
- Prepare the Poaching Liquid: In a large, heavy-bottomed pot or Dutch oven that is deep enough to hold the pears standing upright, combine the white grape juice, water, brown sugar, cinnamon sticks, star anise, cloves, scraped vanilla seeds, and the split vanilla pod. Add the strips of lemon peel.
- Heat the Liquid: Place the pot over medium heat. Stir gently until the brown sugar is completely dissolved. Bring the mixture to a gentle simmer. Do not let it come to a rolling boil.
- Prepare the Pears: While the poaching liquid is heating, prepare your pears. Wash them thoroughly. Using a vegetable peeler, carefully peel the pears, starting from the stem and working your way down. You can choose to leave the stems on for a more elegant presentation.
- Core the Pears (Optional but Recommended): If you plan to serve the pears whole and upright, use a melon baller or a small, sharp paring knife to carefully core the pears from the bottom. This removes the tough seeds and creates a small cavity, which can be filled upon serving. As you finish preparing each pear, rub it with a little of the fresh lemon juice to prevent it from browning.
- Poach the Pears: Once the poaching liquid is simmering, carefully lower the prepared pears into the pot. They should be standing upright if possible, or lying on their sides. The liquid should come at least three-quarters of the way up the pears. If it doesn't, you can add a little more water or juice.
- Create a Cartouche: To ensure the pears cook evenly and stay submerged, create a "cartouche." Tear off a piece of parchment paper slightly larger than the diameter of your pot. Fold it in half, then in half again, and continue folding like a fan. Hold the point of the fan to the center of the pot lid to measure the radius, and snip the excess paper off the wide end. Unfold it to reveal a circle that fits inside your pot. Cut a small hole in the center to allow steam to escape. Place this parchment paper circle directly on top of the pears and the liquid.
- Simmer Gently: Reduce the heat to low. You want the liquid to maintain a very gentle simmer, with only a few bubbles breaking the surface. A vigorous boil will cause the pears to become mushy and fall apart. Cover the pot with its lid (on top of the parchment paper) and let the pears poach for 20 to 40 minutes.
- Check for Doneness: The exact cooking time will depend heavily on the size and ripeness of your pears. Start checking for doneness after 20 minutes. To do this, gently insert the tip of a thin-bladed knife or a wooden skewer into the thickest part of a pear. It should slide in with very little resistance, similar to poking into a stick of room-temperature butter. If it still feels firm, continue poaching and check again every 5-7 minutes.
- Cool the Pears: Once the pears are tender, turn off the heat. Using a slotted spoon, carefully remove the pears and place them in a large bowl or storage container.
- Create the Syrup: Strain the poaching liquid through a fine-mesh sieve into a clean saucepan to remove all the spices and lemon peel. Bring this liquid to a boil over medium-high heat. Let it boil for 15-20 minutes, or until it has reduced by about half and has thickened into a light syrup consistency. It will thicken more as it cools.
- Store: Pour the warm, reduced syrup over the pears in their container. Let them cool to room temperature in the syrup. This step is crucial, as it allows the pears to absorb even more flavor and develop a beautiful, glossy sheen. Once cool, cover and refrigerate for at least 4 hours, but preferably overnight, before serving.
Nutrition
- Calories: 210 kcal
Find it online: https://www.delicetreats.com/spiced-poached-pears-recipe/
