Poached Pears Recipe

Poached Pears make a simple, elegant dessert that is surprisingly easy to prepare. Perfect for simmering away on the stove while you tend to other things, this poached pear recipe will fill your home with amazing aromas and then delight your guests with very little tending.

Why you will love this Poached Pear Recipe?

Elegance: A traditional French dessert, there is something so very elegant about poached pears. And although they taste complex, poached pears are so deceptively easy to prepare.

Simplicity: Simply peel the pears, place them in a bath of apple cider with the aromatic spices, and leave them to simmer until time to serve. One quick turn and that’s it.

Amazing Flavors: Cloves, cinnamon, dried cherries, apple cider and a touch of almond create layers of flavor that enhance the pear’s natural sweetness. These poached pears also get along swimmingly with a scoop of vanilla ice cream or a dollop of whipped cream.

Versatile: These poached pears taste delicious served warm or chilled. They also reheat beautifully, so you can prepare them ahead of time if needed. Plus there are many different ways to flavor poached pears- see the variations toward the end of the recipe.

Taste of Fall: Poached Pears

This recipe celebrates some of our favorite fall flavors. Rather than the traditional red wine, the Bosc pears simmer in an autumn bath of apple cider with dried cherries, a cinnamon stick, and cloves, so the poaching syrup becomes a dessert of its own! In fact, any leftover flavored syrup can be drizzled over ice cream, pancakes, or French toast for a delicious taste of fall. My personal favorite is to enjoy any remaining poaching liquid with pumpkin pecan pancakes the next morning. YUM!

Ingredients for four servings:

• 4 firm but ripe Bosc pears (*Anjou or Bartlett pears work, too, but make sure they are not overly ripe).
• 1 1/2 cups apple cider
• 1 stick cinnamon
• 4 whole cloves or allspice berries
• 1/2 teaspoon almond extract
• 1/4 cup dried cherries
• *optional: 1 star anise

How to Make Delicious Poached Pears

1. Peel the pears, leaving the stem intact.
2. In a pot just large enough to comfortably hold all 4 pears, combine the cider, cinnamon sticks, cloves or allspice berries, star anise, dried cherries, and almond extract.
3. Gently place the peeled pears in the pot, laying the pears on their side.
4. Put the lid on the pot and bring the mixture to a boil over medium heat. Then reduce the heat to low so the pears are at a gentle simmer.
5. Simmer for 15 minutes, then using a spoon or silicone tongs, gently turn each pear onto the other side. Return the lid to the pot and simmer another 15 minutes until the poached pears are tender.
6. Next, remove the poached pears to a covered dish and allow to cool a bit while the flavored syrup simmers uncovered for about 10 minutes more.

To Serve Poached Pears Warm:

• Serve each poached pear in a shallow bowl. Spoon some of the flavored syrup over and around the pear. Leave the cinnamon sticks and other spices in the syrup. Add a scoop of vanilla ice cream or a dollop of whipped cream.
• If you prefer, cut each poached pear in half to make 8 servings. Use a spoon to gently scoop out the seeds at the bottom end of each half before serving. Serve the cored pear halves with the cut side down.
• Garnish with a sprig of fresh mint and a few of the poached cherries if desired. Even without the garnish, the poached pears make an elegant dessert.

To Serve Poached Pears Chilled:

• After poaching pears, remove from the heat and let the pears cool in the flavored syrup. Transfer poached pears and poaching liquid to a ceramic or glass bowl or dish and place in the refrigerator.
• Chill pears for one hour before serving. Poached pears may be prepared up to 3 days in advance. If doing so, turn the pears over in the syrup each day.
• Serve in a shallow bowl with a spoonful of the poaching liquid. Add a scoop of vanilla ice cream or whipped cream.
• Garnish with a sprig of fresh mint and a few of the poached cherries if desired. Even without the garnish, the poached pears make an elegant dessert.

What type of pot should I use for poaching pears?

A large pot like a Dutch oven or heavy bottomed saucepan works well. Make sure the pears can fit comfortably in the pot.

Which Pear Varieties Make the Best Poached Pears

Of all the pear varieties, Bosc pears are the best pears to use for poaching because they maintain a firm texture when ripe. You can use Anjou pears or Bartlett pears for poached pears, but avoid overripe pears, as they will fall apart during the cooking process. Choose firm, but ripe pears for the sweetest poached pears.

Do I have to use whole pears for poaching?

No, you can use halved pears for poaching, too. I think the both a whole or halved poached pear makes a stunning presentation when served. The whole pear makes a fairly large serving, so it can easily be shared when served or halved ahead of time. If using halved pears, remove the base of the core first with a sharp paring knife, or scoop it with a spoon before poaching

Can I substitute Ground Cinnamon for Cinnamon sticks?

Yes, if you don’t have a cinnamon stick, use 1/2 teaspoon of ground cinnamon.

Can I use other fruit juice to poach pears?

Yes, you can use pear juice, apple juice, orange juice, pomegranate juice, cranberry, or cherry juice when poaching pears. Each will add their unique layer of flavor to the pears.

Can I use canned pears for this poached pear recipe?

Technically you could use canned pears, but I would not recommend it. Canned pears may fall apart during the cooking process as they tend to be fruit that was very ripe prior to canning. I highly recommend that you use fresh pears for poaching.

What to do with leftover pears?

Use leftover poached pears as a topping for pancakes, oatmeal, French toast- they make the ordinary extraordinary! If you feel like baking, you can also use them to make a pear tart. Delicious!

What to do with leftover syrup?

The poaching liquid is liquid gold! Strain the cinnamon sticks, vanilla pod, or star anise from the poaching liquid and pour the liquid into a clean lidded jar. Store leftover syrup in the refrigerator for up to one week. You can use the delicious leftover syrup on pancakes, waffles, ice cream, French toast, or stir it into oatmeal. It will impart a lovely cozy flavor to all the dishes.

Poached Pear Recipe Variations

I love poached pears because you can get creative by adding different dried fruits, citrus, spices, and juices to the poaching liquid. Dried figs, apricots, cranberries, and plums make great additions, as do lemon peels or orange peels. Red wine, white wine, and many fruit juices also make lovely poaching liquids. Below are a few delicious recipe variations to try.

• Apricot Vanilla Poached Pears– substitute dried apricots for the cherries and add a vanilla bean pod to the pot.
• Cranberry Orange Poached Pears– Substitute dried cranberries for the cherries, and pomegranate juice for the apple cider. Add a few slices of orange peel and 1/4 teaspoon dried ginger (or a 1″ piece of fresh ginger) to the poaching liquid. This makes a lovely holiday dessert.
• Red Wine Poached Pears– Use a red wine for the liquid, which helps the pears take on a beautiful color. Omit the almond extract. Add 2 Tablespoons of white sugar to offset the tannins in the wine.
• White Wine Poached Pears– Use white wine for the liquid. Add one star anise and substitute dried apricots for the dried cherries. Add 1 Tablespoon of orange zest or one slice of orange peel. If using a dry white wine, add 2 Tablespoons of sugar to the liquid. If using a sweet white wine (dessert wine), no additional sugar is needed.
• Baked Pears– Use any of the above recipes, but place the pears on their side in a glass or ceramic baking dish. Cover and cook pears in a 350°F oven for 30 minutes. Turn pears and continue cooking for another 15 minutes. Serve pears warm or chilled garnished with the cooking juices.

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We hope you’ve enjoyed the recipe! Let us know which variation was your favorite!

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