Spiced Poached Pears
There is a quiet elegance to a poached pear, particularly when the poaching liquid turns the fruit a deep, stained crimson. It is a slow-cooked dessert that relies on patience rather than technique.
Choosing the right fruit
Select Bosc or Anjou pears that are firm to the touch; if they are soft, they will disintegrate into compote before the liquid penetrates the center.
- small saucepan or saucier
- paring knife
- vegetable peeler
- slotted spoon
What goes in.
- 4firm Bosc pears
- 2 cupsdry red wine or water with a splash of cider vinegar
- 1/2 cupgranulated sugar
- 2cinnamon sticks
- 3whole star anise
- 1strip of lemon peel
Keep the pears submerged
Cut a circle of parchment paper the size of your saucepan and press it directly onto the surface of the liquid. This prevents the pears from darkening where they touch the air and ensures even cooking.
The method.
Prepare the pears
Peel the pears completely, leaving the stems intact. Slice a thin sliver off the bottom so they stand upright in the pan.
Infuse the liquid
Combine the wine, sugar, and spices in the saucepan over medium heat. Stir until the sugar dissolves.
Poach
Place the pears in the liquid. Cover with the parchment cartouche. Reduce heat to a very low simmer—you want small bubbles, not a rolling boil.
Test for doneness
Cook for 25 to 30 minutes. Pierce the thickest part of the pear with a knife; it should yield like butter.
Reduce the syrup
Remove the pears with a slotted spoon. Boil the remaining liquid on high heat until it coats the back of a spoon.
Other turns to take.
Vanilla Bean and White Wine
Substitute white wine for red and use a split vanilla bean instead of star anise for a lighter, floral result.
Spiced Cider
Use unfiltered apple cider instead of wine for a deeper, fruit-forward flavor profile.
When it doesn't go to plan.
Save the leftover poaching syrup; it makes a concentrated base for cocktails or a glaze for roasted carrots.
If the pears refuse to stay upright, lean them against the side of the pot.
Serve at room temperature or slightly warm, never cold.
The ones that keep coming up.
Why did my pears fall apart?
The pears were likely over-ripe before they hit the pot. Always start with fruit that feels almost like an apple.
Can I prepare this in advance?
Yes, they actually benefit from sitting in the liquid overnight in the refrigerator; the color will deepen significantly.