Old-Fashioned Poached Pears
Old-Fashioned Poached Pears
Ingredients
- Pears – 4 firm pears (Bosc or Anjou are ideal)
- Water – 4 cups (1 liter)
- Sugar – ¾ cup (150 g)
- Lemon – 1 (zest + juice)
- Cinnamon stick – 1
- Whole cloves – 3–4
- Vanilla bean – 1 (split) or 1 tsp vanilla extract
- Star anise – 1 (optional, very traditional)
Instructions
- Prepare the pears
Peel the pears, leaving the stems on if possible. Slice a thin piece off the bottom so they stand upright. - Make the poaching syrup
In a wide saucepan, combine water, sugar, lemon zest and juice, cinnamon, cloves, vanilla, and star anise. Bring to a gentle simmer. - Poach the pears
Add pears to the simmering liquid. They should be mostly submerged (turn them occasionally if needed).
Simmer gently for 20–30 minutes, until tender but not mushy. - Cool in syrup
Remove from heat and let pears cool in the liquid—this deepens the flavor. - Reduce (optional but lovely)
Remove pears and boil the syrup until slightly thickened. Spoon over pears before serving.
Serving Ideas (very old-school)
- Warm with vanilla ice cream
- Cold with whipped cream
- With custard, yogurt, or mascarpone
- Drizzle with the reduced syrup and a crack of black pepper (trust me)
If you want a red-wine version, no-sugar, or holiday-spiced twist, I’ve got you 🍐✨
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