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Simple Poached Pears

paula

Until recently, the only poached pears I was familiar with were poached in wine.  The one time I had them did not turn me into a fan.  I guess I do not like wine enough to enjoy my dessert fruit poached in it.

However, I recently read about pears poached in just a simple syrup with  star anise and cinnamon. It was just something I read in passing, not even being able to recall where I saw it.  Although, I did start to frequently think about trying to make poached pears…okay, I’ll admit it…I became obsessed with making poached pears.

I finally found appropriate pears at a very good price (yes, I am that frugal) and poached them.

I really do not enjoy star anise enough to use it for flavoring, so I decided to use just the cinnamon.   My husband suggested that I also add a little almond flavoring as well.   He even got down the almond extract and the Amaretto from the top of the cupboard.

I thought we should use vanilla syrup instead.  It was still at the top of a cupboard, and I did not want move the step stool (I have tall cabinets for my height) again to get it.  I used the amaretto.

: Poached Pears

  1. 2 c. water
  2. 1 c. sugar
  3. 2-3 cinnamon sticks (depending on size of sticks and desired taste, maybe more or less)
  4. 1 Tbsp. amaretto or 1 tsp. almond extract
  5. 4 – 6 Bosc, Anjou, or similar pears
  6. Whipped cream (optional)
  7. Dash ground cinnamon (optional)

  1. Mix water and sugar in a 3 quart or similarly deep pot and heat on low until sugar is dissolved..
  2. Add cinnamon and amaretto or almond extract to the light syrup and maintain low heat.
  3. Peel pears, but leave stem attached.
  4. Core pears by using a melon baller and removing blossom on bottom then scooping out a round from the middle.  If you don’t have a melon baller, you can also use an apple peeler or even a round tablespoon measuring spoon.
  5. Place pears in syrup solution as soon as they are peeled and cored to prevent them from becoming brown.
  6. When all the pears are in the syrup, place a plate on them. It needs to be large enough to hold them under the solution but small enough to have at least a 1/2 clearance from edge .
  7. Or, turn them frequently as they cook.
  8. Cook on low to medium low until they are tender when pierce with a knife. The actual time depends on depends on the size and type of pear used, usually 30 – 45 minutes.
  9. Carefully remove pears from pan and place in a dish . Cool, then refrigerate.
  10. Meanwhile, remove cinnamon sticks from poaching syrup.
  11. Turn up heat under pot with poaching syrup to medium or medium high to reduce syrup.
  12. Stir frequently.
  13. Reduce volume to at least half, about 30 minutes. Cooking it longer will reduce/thicken it more.
  14. Allow syrup to cool.
  15. Spoon cooled syrup over a pear, to serve.
  16. Serve with whipped cream sprinkled with a little cinnamon, if desired.

Variations in syrup flavorings could include using:
whole cloves, honey as a substitute for some or all of the sugar, vanilla extract, vanilla sugar as a substitute for some or all of the sugar, citrus peel, apple cider for the water, cranberry juice blend for the water, and many, many more.

Although they are delicious without anything else, whipped cream is not the only topping or side possible. How about homemade hot fudge sauce (plain, not peppermint) on the poached pear? You could also add sliced or chopped almonds or other nuts, dried fruit to the poaching liquid while it is still warm, serve cold or warm with ice cream or sorbet, and more.

Enjoy!

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