Poached pears are simple to make and yet there’s something really elegant about plating a whole pear with the sauce they were cooked in. I enjoy adding poached pears to salads but they also make for a really satisfying and healthy dessert.
I made a video for you to get started, and I’ve put together a list of the most important parts. You’ll be poaching pears in no time.
Here’s what you need:
- apple juice or other juice
- bosc pears
- saute pan or small pot
- parchment paper or a lid
- a skewer
- a peeler
- a pairing knife
5 Guidelines for Poaching Perfect Pears
1) Use pears that are just beginning to ripen.
2) Season your poaching liquid. A little goes a long way.
*Try either 1 cinnamon stick, 1 teaspoon vanilla (1/2 vanilla bean), 1 star anise, 2 cardamom pods, or 3 cloves. Limit your seasoning to up to 2 spice combos at a time.
3) Gently simmer over low heat and flip over half way through. The longer you simmer your pears, the more likely the seasoning will penetrate to the inside of the pear.
*20 minutes for a pear that’s cut in half or 40 minutes for a whole pear
4) The pear is done when a skewer slides in and out easily. If the pear stays on the skewer when you lift it, then it’s not quite done.
5) After removing the pears, continue to simmer the poaching liquid until the consistency is “nappe” (coats the back of a spoon). Use this flavorful sauce to spoon over the pears for a lovely dessert.
*Try using the spices or some chopped nuts for garnish.