Poached Pears
Poached pears rely on the transformation of fruit through gentle, steady heat. By controlling the simmer, you keep the shape intact while infusing every fiber with the aromatics of the poaching liquid.
Choose the right stage of ripeness
Use pears that are firm to the touch. If they are already soft, they will collapse during the poaching process.
- small saucepan
- paring knife
- vegetable peeler
- slotted spoon
What goes in.
- 4Bosc or Anjou pears, peeled
- 2 cupsdry red wine or water
- 1/2 cupgranulated sugar
- 1 piececinnamon stick
- 2 stripsorange zest
- 1 tspvanilla extract
The Cartouche
Cut a circle of parchment paper the size of your saucepan and press it directly onto the surface of the liquid. This keeps the pears submerged and prevents the tops from drying out.
The method.
Prepare the liquid
Combine the wine, sugar, cinnamon, and zest in the saucepan over medium heat. Stir until the sugar dissolves completely.
Add the fruit
Slice a small sliver off the bottom of each pear so they can stand upright. Place them in the liquid, ensuring they are mostly covered.
Simmer
Reduce heat to low. Cover with the parchment cartouche and cook for 20 to 30 minutes. The pears are finished when a paring knife slides into the center with no resistance.
Reduce the syrup
Remove the pears with a slotted spoon. Increase the heat to medium-high and boil the remaining liquid until it thickens into a light, syrupy consistency.
Other turns to take.
White Wine Poach
Use a crisp white wine and swap the cinnamon for a few bruised cardamom pods and star anise.
Spiced Tea Poach
Replace wine with Earl Grey tea for a brighter, more floral outcome.
When it doesn't go to plan.
Keep the stems on; it makes for a better presentation when serving.
If the pears tilt, use a piece of crumpled foil to prop them up inside the pan.
Let the pears cool in the poaching liquid to allow them to deepen in color.
The ones that keep coming up.
How do I know if the pear is overcooked?
If the edges look ragged or the pear starts to lean heavily, it has been in the liquid too long.