Stewed Spiced Pears
This preparation relies on patience rather than complexity. When the pears are simmered low and slow, they absorb the aromatics without collapsing into mush.
Choosing the right pear
Select firm, slightly under-ripe pears like Bosc or Anjou; they hold their shape under heat. If the pears are soft to the touch before you begin, they will not survive the poaching process.
- Heavy-bottomed saucepan
- Vegetable peeler
- Slotted spoon
What goes in.
- 4firm Bosc pears, peeled and halved lengthwise
- 2 cupsdry red wine
- 1/2 cupgranulated sugar
- 1cinnamon stick
- 3whole star anise
- 4whole cloves
- 1 striporange zest
Concentrating the syrup
Removing the pears once tender allows you to boil the poaching liquid independently until it reaches a coat-the-back-of-a-spoon consistency, ensuring the final glaze is intense.
The method.
Prepare the aromatics
Combine wine, sugar, cinnamon, star anise, cloves, and orange zest in the saucepan over medium heat, stirring until the sugar dissolves.
Poach the pears
Lower the heat to a gentle simmer. Place the pear halves into the liquid. Cover with a parchment circle or a lid left slightly ajar to keep them submerged.
Monitor for tenderness
Cook for 20 to 25 minutes. The pears are finished when a paring knife slides into the thickest part of the fruit with no resistance.
Reduce the syrup
Remove the pears with a slotted spoon. Increase the heat to medium-high and boil the remaining liquid for 10 minutes until syrupy. Pour the glaze over the pears to serve.
Other turns to take.
Vanilla Bean
Split one vanilla bean and scrape the seeds into the liquid before simmering for a softer, floral aroma.
White Wine
Substitute the red wine with a crisp Riesling or Pinot Grigio and replace the cinnamon with a thumb of sliced fresh ginger.
When it doesn't go to plan.
Core the pears using a melon baller for a clean cavity before poaching.
If the syrup becomes too thick, whisk in a tablespoon of warm water to loosen it.
Serve at room temperature to allow the flavors to settle.
The ones that keep coming up.
Can I reuse the poaching liquid?
Yes, strain it and keep it refrigerated for up to a week. It works well as a base for reductions for roasted poultry.
How do I keep the pears from turning brown before cooking?
Place them in a bowl of cold water with a squeeze of lemon juice immediately after peeling.