Poached Pear Recipe

Prepare pears

Peel the pears, leaving stems intact. If pears are large, you can halve them vertically; otherwise poach whole. Using a small melon baller or teaspoon, core the base of each pear about 1/2 inch deep to remove seeds and create a small cavity for even cooking.

Make poaching liquid

In a wide, deep saucepan or sauté pan large enough to hold pears in a single layer, combine water, sugar, lemon juice, cinnamon sticks, cloves, split vanilla bean (scrape seeds into pan and add pod) or 1 tsp vanilla extract, and the orange peel. If using wine for color/flavor, add it now and reduce the water accordingly so total liquid covers pears (about 6 cups total liquid). Stir over medium heat until sugar dissolves.

Poach pears

Bring the liquid to a gentle simmer. Carefully add the prepared pears upright so they are mostly submerged (use a small plate to keep them submerged if needed). Adjust heat to maintain a very gentle simmer (small bubbles) — not a rolling boil. Poach until pears are tender when pierced with a knife at the thickest part, about 18–30 minutes depending on size and ripeness. Turn pears once or twice for even color if using colored liquid (wine).

Cool in syrup

When pears are tender, remove pan from heat and let pears cool in the poaching liquid to room temperature (about 30–60 minutes) to allow flavor to penetrate and to avoid shocking the fruit. For deeper color, leave pears in the cooled liquid in the refrigerator overnight.

Reduce poaching liquid (optional)

Strain the poaching liquid into a small saucepan, discarding solids (spices, peel, vanilla pod). Bring the strained liquid to a boil and reduce over medium-high heat until it thickens to a glaze consistency and coats the back of a spoon, about 8–12 minutes. Taste and adjust sweetness; you can whisk in 2 tsp of butter and 2 tsp honey or maple syrup near the end for shine and silkiness.

Warm or chill pears

Rewarm pears gently in a little of the strained warm glaze for 3–4 minutes if serving warm. Or chill and serve cold with chilled glaze spooned over.

Plate and garnish

Place a pear (whole or halved) on each plate. Spoon glaze over the pear. Add a dollop (about 1/4 cup) of mascarpone or a scoop of vanilla ice cream alongside. Sprinkle with toasted chopped walnuts or almonds and garnish with fresh mint leaves. Serve immediately.

Storage

Poached pears keep well refrigerated in their poaching liquid for up to 4 days. Store glaze separately in a sealed container for up to 5 days; gently reheat before serving.