Easy Poached Pears Recipe (2024)

A few ingredient notes:

Pears: I prefer Bosc or D'Anjou simply because they are firmer pears that holds their shape better when cooked.

White Wine: I used Vouvray, but you can also use a Pinot Grigio, Riesling or Gewurztraminer.

Spices: Whole spices infuse the most flavor into the poaching liquid. I used cloves and cinnamon sticks, but feel free to use your favorites spices instead. A whole vanilla bean would also taste amazing in this recipe but I didn't have any on hand.

Maple syrup: I think the combination of maple syrup and juicy pears is the perfect match, but you can also substitute honey if you prefer that flavor.

Place all ingredients except pears in a large dutch oven. Cook over medium heat until sugar is completely dissolved, stirring occasionally.

Peel and core pears.

Carefully place pears in poaching liquid and bring to a simmer.

Cut a round piece of parchment paper about the size of your pan and place on top of the pears. (This is to prevent the liquid from evaporating too quickly).

Poach pears for about 15-20 minutes, turning pears once or twice to so they cook evenly. Pears will be done when easily pierced with the tip of a sharp knife.

FAQs

Expert Tips for making Poached Pears

✘ Choose firm but ripe fruit when poaching pears. If your pears are too ripe, they will lose their shape during poaching.

✘ Prefer red wine? Use red instead of white wine for rich, ruby-colored pears.

✘ You can easily poach pears without wine. Substitute water or a combination of water and fruit juice for the wine in this recipe.

✘ Peel and core pears just before adding to the poaching liquid to prevent the pears from browning.

✘ Coring pears isn't absolutely necessary, but it does prevent your guests from cutting around them while eating the pears. If you choose to keep your pears whole, I recommend using a melon baller to cleanly core your pears. Simply core the bottom of the pear to remove the stem and access the core and then scoop out the seeds.

✘ Choose the right sized pot. The pears will cook most evenly and be less likely to brown if you keep them mostly submerged in liquid as they cook. Keep the syrup from reducing too quickly by placing a round of parchment paper over the top of the pears while they poach.

✘ Cook the pears over a very low boil. When in doubt, simmer at a lower heat for longer rather than a high temperature as the pears will break down more quickly.

✘ Cool pears completely before transferring to a sealed container. Choose a container where the pears can be mostly submerged in the poaching liquid. Store in the fridge for up to 4 days.

✘ Poached pears can be served with ice cream or caramel sauce for dessert or added to a cheese plate or salad for a more savory option.

• ▢ 750 ml white wine
• ▢ 1½ cups water
• ▢ ¼ cup granulated sugar
• ▢ ½ cup pure maple syrup
• ▢ lemon peel
• ▢ 6 whole cloves
• ▢ 2 cinnamon sticks
• ▢ 1 vanilla bean, cut in half (optional but highly recommended)
• ▢ 6 ripe but firm pears

• Place all ingredients except pears in a large dutch oven. Cook over medium heat until sugar is completely dissolved, stirring occasionally.

  750 ml white wine, 1½ cups water, ¼ cup granulated sugar, ½ cup pure maple syrup, lemon peel, 6 whole cloves, 2 cinnamon sticks, 1 vanilla bean, cut in half

• Peel and core pears and gently add to poaching liquid. Cut a round of parchment paper about the size of your pot and place it on top of the pears. Reduce heat and let the pears simmer for about 15-20 minutes, turning pears once or twice if needed. Pears will be done when easily pierced with the tip of a sharp knife.

  6 ripe but firm pears

• Serve immediately if desired, or cool pears completely and transfer pears and poaching liquid to a sealed container and refrigerate for up to 4 days.

• Choose pears with firmer flesh like Bosc or D'Anjou as they will stand up better to poaching.
• While the poaching liquid is heating, peel and core the pears and immediately add them to the liquid to prevent the pears from browning. A melon baller is an easy way to neatly core the pears.You can also poach pear halves or pear quarters if you prefer.
• Wine substitutions: Use red wine instead of white for ruby colored pears or omit the wine entirely and use a combination of water and fruit juice instead.
• Choose a pot that will allow the pears to be mostly submerged by the poaching liquid. Keep the syrup from reducing too quickly by placing a round of parchment paper over the top of the pears while they poach.
• Serve warm pears immediately with a scoop of ice cream, whipped cream or a drizzle of salted caramel sauce. If desired, you can also remove the pears from the poaching liquid and reduce the liquid by about half to spoon over the warm pears.
• If not serving pears immediately, allow them to completely cool in the poaching liquid. Transfer pears and liquid to a lidded container and refrigerate for up to 4 days.
• Pears can be served warm or chilled.