These tender Poached Pears are enrobed in a sweet and sticky syrup that has been infused with vanilla, cinnamon, star anise and lemon. Serve with a sprinkling of toasted almond flakes and sweetened cream.
Pear based puddings
Pears are one of my favourite fruits and I'm always amazed that they don't appear more often on restaurant menus or in people's kitchens.
There are tonnes of classic recipes from years gone by that we just don't make any more. It seems that apples are more fashionable and get all of the attention these days.
This Sweet and Spicy Poached Pears recipe is my first attempt to celebrate this underrated fruit.
What I love about this recipe is how versatile it is. It can be served hot and cold and you can make it extra special by serving with a sweetened cream or high quality vanilla ice cream. One a cold winters evening, you could even serve it with a rich custard.
Which are the best pears for poaching?
Bosc pears and Conference pears are the two best varieties to use when poaching. Anjou and Bartlett pears also work well. These varieties are all well balanced (not too sweet, not too sour) and hold their shape well when cooked.
But, perhaps just as important as the variety, is the level of ripeness.
If they are overripe they will completely disintegrate when they poach. If they are under ripe they won't get that wonderful velvety soft texture once poached. You'll find yourself cooking under ripe pears much longer and they still won't be all that soft and tender.
If you want to test if a pear is ripe, gently squeeze the tip of the pear (near the stem). If it gives slightly then it is perfect! A rock hard pear is under ripe and you will have to wait a few more days before poaching. If it's very soft then it's overripe.
How to poach a pear
Pears can be poached in water based sugar syrup, fruit juice or wine. In this recipe I've used a basic sugar syrup that has been infused with a cinnamon stick, star anise a whole vanilla bear and a few ribbons of lemon zest.
Infused sugar syrup
It's a really simple method. Just add the poaching ingredients to a pan, gently bring it up to a boil then reduce to a simmer for 10 minutes so the spices and lemon zest can infuse the syrup.
Cook the pears
Peel the pears and add them to the pan and simmer for 30-40 minutes until they are tender.
Reduce the syrup
Remove the pears once they are cooked then turn up the heat and reduce the syrup until thick and glossy.
Make ahead
Poached Pears are the perfect dessert to serve when entertaining because they keep really well in the fridge. You can make them a day or two in advance then keep them chilled in an air tight container with their poaching syrup.
When you want to serve the dessert you can do so cold, or gently re-heat them until hot.
Serving suggestions
A good quality vanilla ice cream or a sweetened, whipped cream is the perfect accompaniment for these Sweet and Spicy Poached Pears.
The recipe
Sweet and Spicy Poached Pears
Ingredients
- 1 l water
- 300 g caster sugar
- 200 g light brown sugar
- 1 stick cinnamon
- 1 star anise
- 1 vanilla pod
- 1 lemon zest only
- 8 pears
- 4 tablespoon almond flakes toasted
Instructions
- Place all of the ingredients into a heavy bottomed sauce pan over a low heat.
- Stir the mix until the sugar has dissolved and let infuse for 10 minutes.
- In the meantime, peel the pears and cut a small amount off of the bottom so theyare able to stand up.
- As soon as they are peeled and able to stand, place them into the sauce pan with the syrup.
- Adjust the temperature so that the syrup is simmering gently.
- Let the pears poach in the syrup for up to 50 minutes or until they are soft. To test this, gently press a knife into to thickest part of one of the pears.
- Remove the pears from the pan (they can be served hot or cold).
- If you would like the syrup thicker, simply raise the temperature and let it bubble until thick.
- Serve with a scattering of toasted almond flakes.
Nutrition
More dinner party desserts
The pudding recipe archive
For the full range of dessert recipes on the blog, check out the dessert recipe archive.
What's your favourite way to end a meal?
Leave a Reply