Poached Pear Recipe

Peeling and coring

Choose 4 firm pears of similar size. Peel the pears, leaving the stem intact if desired for presentation. Trim the bottom so each pear can stand upright. If you prefer, core from the bottom with a melon baller or small spoon to remove seeds, leaving most of the pear intact.

Immediately rub the peeled pears with a little lemon juice to prevent browning, or place them in a bowl of water with 1 tablespoon lemon juice while you prepare the poaching liquid.

In a medium saucepan (large enough to hold pears snugly in one layer), combine 2 cups water, 1/2 cup granulated sugar and 1 tablespoon honey. Split 1 vanilla bean lengthwise and scrape the seeds into the pan and add the pod (or add 1 tablespoon vanilla extract at the end of cooking if using extract). Add 2 whole spices (for example 1 cinnamon stick and 1 star anise) and 4 thin slices fresh ginger if using.

Bring the mixture to a gentle simmer over medium heat, stirring occasionally to dissolve the sugar. Once the sugar is dissolved and the liquid is steaming, add 1 tablespoon fresh lemon juice. Reduce heat to low so the liquid is barely simmering.

Submerge the prepared pears in the simmering poaching liquid. If the pears do not fit upright, lay them on their sides. If necessary, add a little more water to just cover the pears. The liquid should remain at a low simmer — not a boil — during poaching.

Poach the pears until they are tender when pierced with the tip of a paring knife, about 18–30 minutes depending on size and ripeness. Turn pears gently every 5–7 minutes so they cook evenly and absorb the flavored liquid.

When pears are tender, use a slotted spoon to transfer them to a plate to cool slightly. Continue to simmer the poaching liquid to reduce and concentrate the flavor if you’d like a syrup for serving.

Increase heat under the saucepan and reduce the poaching liquid until syrupy, about 8–12 minutes. Taste and adjust sweetness if needed. Remove vanilla pod and whole spices. If you used vanilla extract instead of a bean, stir it in after removing from heat.

Optional: whisk in 1 teaspoon unsalted butter into the hot syrup off the heat to give it a glossy sheen.

Return the poached pears to the warm syrup for 1–2 minutes to glaze, or spoon syrup over the pears to coat them.

Serve pears warm, room temperature, or chilled. Spoon extra syrup over each pear. Garnish with a sprinkle of lemon zest, chopped toasted nuts, or a dollop of mascarpone or vanilla ice cream as desired.

Leftover pears and syrup can be refrigerated in an airtight container for up to 3 days. Reheat gently before serving or serve cold.