Poached Pears
A poached pear relies on the tension between the firm structure of the fruit and the aromatic bath it inhabits. When done right, the liquid acts as both a cooking medium and a concentrated syrup.
The importance of pear selection
Select Bosc or Anjou pears that are firm to the touch; if they are already soft, they will fall apart during the simmer. Peel them before you begin to ensure the poaching liquid penetrates evenly.
- narrow saucepan
- vegetable peeler
- parchment paper
- slotted spoon
What goes in.
- 4Bosc pears, peeled with stems left intact
- 3 cupsdry red wine or water with a squeeze of lemon
- 3/4 cupgranulated sugar
- 1 piececinnamon stick
- 3whole cloves
- 1 striporange zest
Steeping under paper
Cut a circle of parchment paper to fit inside the saucepan and place it directly on the liquid. This keeps the pears submerged and prevents the edges from drying out.
The method.
Prepare the poaching liquid
Combine wine, sugar, cinnamon, cloves, and zest in the saucepan over medium heat. Stir until the sugar dissolves.
Submerge the pears
Place the peeled pears upright or on their sides in the liquid. Cover with the parchment paper circle.
Simmer gently
Adjust heat to a low simmer. Maintain this for 20 to 30 minutes. The fruit is ready when a paring knife slides into the thickest part of the pear with no resistance.
Reduce the syrup
Remove the pears with a slotted spoon. Increase the heat under the remaining liquid and boil for 5 to 8 minutes until it coats the back of a spoon.
Other turns to take.
Vanilla Bean
Replace the spices with one split vanilla bean for a cleaner, floral flavor profile.
Citrus Poach
Use white wine and lemon zest instead of red wine and cloves for a brighter finish.
When it doesn't go to plan.
Trim a thin slice from the bottom of each pear so they stand upright on a plate.
Cool the pears in the poaching liquid if you have time; the flavor deepens as it sits.
The leftover syrup can be strained and kept in the fridge for use as a dessert glaze.
The ones that keep coming up.
Can I reuse the liquid?
Yes, it can be stored in the refrigerator for up to a week and used to poach a second batch of fruit.
How do I know if the pears are overcooked?
They will look grayish or begin to shed fibers into the liquid. If they feel mushy when poked, pull them out immediately.
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