These poached pears are simple, elegant, and full of warm spice. The fruit turns glossy and tender as it soaks up cinnamon, lemon, and vanilla. The syrup becomes sweet and fragrant. Serve them warm with ice cream or chilled with a drizzle of the syrup for a light, impressive dessert.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~295 kcal
- Protein: ~1 g
- Carbohydrates: ~77 g
- Fat: ~0.2 g
- Fiber: ~6 g
- Sugar: ~67 g
- Sodium: ~5 mg
Why Make This Poached Pears
Poached pears are a quick way to turn simple fruit into a show-stopping dessert. The slow simmer lets the pear soften without falling apart. The syrup soaks into the flesh, adding deep sweet and citrus notes. They smell like cinnamon and vanilla and taste soft, juicy, and lightly tangy. This recipe is great for guests, weeknight treats, or a make-ahead dessert for a special dinner.
How to Make Poached Pears
You will gently simmer peeled pears in a fragrant syrup until tender. Work slowly and keep the heat low so the pears cook evenly. The steps below guide you from prep to serving. The result is tender pear flesh, glossy syrup, and warm spice aromas.
Ingredients:
- 4 ripe pears, peeled
- 4 cups of water
- 1 cup of sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Juice of 1 lemon
Directions:
Step 1: Preparation
Peel the pears, leaving the stem if you like the look. If the core bothers you, you can remove the core from the bottom with a melon baller, but leaving it intact helps the pear hold its shape. Measure the water and sugar. Pour the lemon juice to keep the pears bright and to add a light tang.
Step 2: Mixing
In a saucepan, combine 4 cups of water, 1 cup of sugar, 1 cinnamon stick, 1 teaspoon vanilla extract, and the juice of 1 lemon. Stir briefly to dissolve some of the sugar. Heat the mixture over medium heat until it comes to a boil and the sugar is fully dissolved. You will smell cinnamon and lemon rising from the pan.
Step 3: Cooking
Reduce the heat to a gentle simmer. Add the peeled pears to the pot, standing them upright if possible. Simmer the pears for about 20–30 minutes, turning them once or twice so they cook evenly. Test doneness by inserting a knife — the blade should slide in with little resistance but the fruit should still hold shape. Keep the simmer low so the pears remain intact.
Step 4: Finishing
Remove the pan from the heat. Let the pears cool in the syrup to soak up more flavor. You can serve them warm right away or chill them in the syrup for a few hours. Before serving, spoon a little glossy syrup over each pear and add a garnish if desired.
How to Serve Poached Pears
- Serve warm with a scoop of vanilla ice cream for a cozy dessert.
- Chill and serve with whipped cream or mascarpone for a light finale.
- Slice pears and add to yogurt or oatmeal for breakfast.
- Plate whole pears on a dessert plate, drizzle syrup, and sprinkle toasted nuts for texture.
- For a dinner party, serve with a crumbly cookie or a small slice of cake for contrast.
How to Store Poached Pears
- Refrigerator: Store pears submerged in their syrup in an airtight container for up to 4–5 days.
- Freezer: You can freeze pears and syrup in a freezer-safe container for up to 2 months. Thaw slowly in the fridge.
- Syrup: Keep leftover syrup in the fridge for up to 2 weeks. Use it to sweeten drinks, drizzle over pancakes, or spoon on yogurt.
- Tip: Store pears in the syrup to keep them moist and flavorful.
Expert Tips for Perfect Poached Pears
- Choose ripe but firm pears (Bosc, Anjou, or Bartlett). Very soft pears will break down in the poaching liquid.
- Keep the heat low. A gentle simmer cooks evenly and keeps the pears intact.
- Leave the stems on for a pretty presentation.
- If you want deeper flavor, poach in wine, tea, or spiced juice instead of plain water.
- Taste the syrup as you cook. If it seems too sweet, add a splash more lemon to balance it.
- Turn pears gently so all sides soak in the syrup.
- Cool pears in the syrup to maximize flavor absorption.
Delicious Variations
- Red wine poached pears: Replace 2–3 cups of water with red wine and add a strip of orange peel.
- Tea-poached pears: Use strong black tea or spiced chai for a warm aromatic note.
- Spiced mix: Add star anise, cloves, or cardamom with the cinnamon.
- Honey or maple syrup: Swap half the sugar with honey or maple syrup for deeper flavor. Reduce heat slightly and watch for simmering.
- Citrus twist: Add orange or grapefruit slices to the poaching liquid for bright flavor.
Frequently Asked Questions
Q: What pear variety works best?
A: Bosc and Anjou are excellent because they hold shape while softening. Bartlett works too if the pears are firm. Avoid overly soft or mealy fruit.
Q: Can I poach pears in wine or tea?
A: Yes. Replace some or all of the water with wine or strong tea. Wine adds depth and color; tea gives gentle spice notes. Reduce sugar slightly with sweeter liquids.
Q: How do I know when the pears are done?
A: Insert a thin knife into the base. It should slide in easily but the pear should not be mushy. Timing varies with ripeness; check after 20 minutes.
Q: Can I make this ahead for guests?
A: Absolutely. Poached pears keep well in the syrup in the fridge for 4–5 days. Warm gently before serving or serve chilled.
Q: My syrup is too sweet. What can I do?
A: Add a splash more lemon juice or a little water to dilute. You can also serve the pears with unsweetened yogurt or plain ice cream to balance sweetness.
Q: Can I halve or core the pears before poaching?
A: Yes. Halving speeds cooking and exposes more flesh to the syrup. If you halve, place cut side down in the liquid and watch carefully so they don’t overcook.
Q: What should I do with the leftover syrup?
A: Refrigerate it and use it to sweeten cocktails, drizzle on pancakes, or stir into yogurt. It stores for up to two weeks in the fridge.
Conclusion
Poached pears are an easy, elegant dessert that smells of cinnamon and vanilla and tastes tender and sweet. They work for casual weeknights and special dinners. For more idea variations and a wine-or-tea poaching method you can try next, see 30-Minute Poached Pears (with Wine or Tea) • The Bojon Gourmet. Enjoy making them — they brighten a meal and make a simple fruit feel special.
Print
Poached Pears
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
These poached pears are simple, elegant, and full of warm spice with a sweet and fragrant syrup.
Ingredients
- 4 ripe pears, peeled
- 4 cups of water
- 1 cup of sugar
- 1 cinnamon stick
- 1 teaspoon vanilla extract
- Juice of 1 lemon
Instructions
- Peel the pears, leaving the stem if you like the look. You can remove the core if desired.
- In a saucepan, combine water, sugar, cinnamon stick, vanilla extract, and lemon juice. Heat until boiling and sugar is dissolved.
- Reduce heat to a gentle simmer. Add the peeled pears and simmer for 20–30 minutes, turning occasionally.
- Remove from heat and let the pears cool in the syrup to soak up flavor. Serve warm or chill as desired.
Notes
Serve with ice cream, chilled with syrup, or add to yogurt for breakfast. Store in syrup for freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Poaching
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 295
- Sugar: 67g
- Sodium: 5mg
- Fat: 0.2g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 77g
- Fiber: 6g
- Protein: 1g
- Cholesterol: 0mg
