Best 5 Best Poached Pears Recipes

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**Poached Pears: A Delightful Treat for Any Occasion**

Indulge in the delightful flavors and textures of poached pears, a classic dessert that combines the natural sweetness of pears with a variety of aromatic spices and sweetening agents. This versatile dish can be enjoyed on its own, served as a refreshing side dish to grilled meats or poultry, or incorporated into delectable tarts, cakes, and other desserts.

This collection of poached pear recipes offers a diverse range of flavors and techniques to suit every palate and occasion. From the classic poached pears in red wine to the unique poached pears in ginger syrup, each recipe provides step-by-step instructions and helpful tips to ensure a perfect result.

Whether you're looking for a simple yet elegant dessert to impress your dinner guests or a comforting treat to enjoy on a cozy afternoon, these poached pear recipes have something for everyone. So, gather your ingredients, prepare your poaching liquid, and embark on a culinary journey that will leave you craving for more.

Here are our top 5 tried and tested recipes!

EASY POACHED PEARS



Easy Poached Pears image

Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 45m

Number Of Ingredients 8

Zest of 1 lemon, cut into thin strips
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
3 cups apple cider
1 cup water
8 Bosc pears (with stems), peeled and cored from bottom
Lemon sorbet, for serving (optional)

Steps:

  • In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
  • Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
  • Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

Nutrition Facts : Calories 128 g, Fat 1 g, Fiber 3 g, Protein 1 g

VANILLA POACHED PEARS



Vanilla Poached Pears image

Provided by Alton Brown

Categories     dessert

Time 2h5m

Yield 4 servings

Number Of Ingredients 5

1 (750-ml) bottle white wine, Riesling or Viognier
1 cup water
5 ounces vanilla sugar, approximately 3/4 cup
1 whole vanilla bean, split and scraped
4 firm Bartlett, Anjou or Bosc pears, peeled leaving the stem intact

Steps:

  • Place the white wine, water, sugar and vanilla bean and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
  • Core the pears from the bottom. Decrease the heat to medium low and place the pears into the liquid, cover and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
  • Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
  • Remove the pears from the refrigerator, spoon the sauce over the pears and serve.

POACHED PEARS



Poached Pears image

Choose perfectly ripe pears for this poached pear recipe; if they're overripe, they will be too soggy, and if they're underripe, they won't poach well. Bosc pears, which hold their shape well when baked or poached, have a sweet, tart flavor, but you can also use Anjou or Bartlett pears.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 10

4 firm, medium-size pears, such as Anjou, Bartlett, or Bosc
1 bottle robust red wine, such as Cabernet Sauvignon, Cabernet Franc, or Merlot
1/2 cup sugar
1 vanilla bean, cut in half lengthwise
1 whole cinnamon stick
1 orange peel
1 lemon peel
2 whole cloves
1 star anise
1 whole bay leaf

Steps:

  • Peel the pears, and place in medium saucepan. Add wine, sugar, vanilla bean, cinnamon stick, orange peel, lemon peel, cloves, star anise, bay leaf, and just enough water to cover pears.
  • Set saucepan over high heat, and bring liquid to a boil. Reduce to a simmer, and cook, occasionally stirring gently, over medium-low heat, until a paring knife easily pierces pears, about 15 minutes. Remove pan from heat; let pears cool in liquid.
  • Using a slotted spoon, transfer pears to a plate. Pour poaching liquid through a sieve set over a bowl. Discard solids, and return liquid to saucepan. Place over medium-high heat, and cook until liquid has been reduced to a syrup that coats the back of a wooden spoon, about 45 minutes. Let cool; store pears in an airtight container until ready to serve.
  • When ready to serve, arrange pears on a platter or on individual plates, and drizzle poaching liquid over them.

POACHED PEARS



Poached Pears image

Provided by Food Network

Categories     dessert

Yield 4 servings

Number Of Ingredients 6

2 cups white wine
4 cups water
1 vanilla bean
1 tablespoon lemon juice, plus extra to prevent pears browning
4 pears, peeled and cored (Bosc, Bartlett)
2 1/4 cups sugar

Steps:

  • In a saucepan, combine wine, water, vanilla bean and lemon juice. Simmer for 5 minutes. Add pears to poaching liquid and poach for 8 minutes. Remove pears from poaching liquid and continue to reduce sauce by one-half to one-third. Plate pears and pour reduced sauce around each one.

POACHED PEARS



Poached Pears image

The ultimate in class and taste. Serve with sweetened whipped cream flavored with vanilla and Grand Marnier.

Provided by CHRISTINA STJOHN CERICOLA

Categories     Desserts

Time 1h45m

Yield 4

Number Of Ingredients 8

½ (750 milliliter) bottle champagne
1 cup orange juice
1 cup white sugar
4 slices orange
4 whole cloves
1 teaspoon vanilla extract
4 pears, peeled with stems intact
⅔ cup semisweet chocolate chips

Steps:

  • In a saucepan over medium heat, combine champagne, orange juice and sugar. Add orange slices, cloves and vanilla. Bring to a boil, and stir until sugar is dissolved. Place pears in saucepan, and reduce heat. Cover, and simmer 15 minutes. Remove cover, and simmer an additional 30 minutes. Remove pears from the liquid, and let cool.
  • Heat chocolate in a bowl over hot water, stirring until melted. Pour chocolate over the pears, and serve.

Nutrition Facts : Calories 542.2 calories, Carbohydrate 104.7 g, Fat 8.8 g, Fiber 7.6 g, Protein 2.5 g, SaturatedFat 5 g, Sodium 12.8 mg, Sugar 88.9 g

Tips:

  • Choose ripe but firm pears for poaching. This will help them hold their shape and prevent them from becoming mushy.
  • Use a variety of pears for different flavors and textures. Some good options include Bartlett, Bosc, and Anjou pears.
  • Poach the pears in a flavorful liquid. This can be anything from simple syrup to red wine or even cider.
  • Add spices and herbs to the poaching liquid for extra flavor. Some good options include cinnamon, cloves, star anise, and vanilla bean.
  • Poach the pears until they are tender but still hold their shape. This usually takes about 15-20 minutes.
  • Serve the poached pears warm or cold. They can be eaten on their own, or used in desserts such as tarts, pies, and cobblers.

Conclusion:

Poached pears are a delicious and versatile dessert that can be enjoyed in many different ways. They are easy to make and can be tailored to your own taste preferences. Whether you like them simple or spiced, poached pears are sure to please everyone at your table.

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