Why You’ll Love Poached Pears Recipe
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They look and taste luxurious, but the method is effortless.
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The syrup is so delicious you’ll want to spoon it over everything.
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You can make them ahead of time — the flavors deepen if they sit.
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Versatile: serve them warm, room temperature, or chilled; pair them with ice cream, whipped cream, cake, or on their own.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Pears (ripe but still firm)
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Water
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Dry white wine
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Sugar
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Cinnamon stick
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Strips of lemon peel
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Strips of orange peel
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Star anise (optional)
Directions
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Peel the pears, leaving the stems intact. Slice a thin piece off the bottom so they can stand upright. Using a melon baller or teaspoon, scoop out the cores from the bottom up, removing seeds and fibrous bits while keeping the pears whole.
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In a snug-fitting pot (so the pears fit reasonably well), combine water, white wine, sugar, cinnamon stick, lemon peel, orange peel, and star anise if using. Stir over medium heat until the sugar dissolves.
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Add the pears, then cover them with parchment paper (to keep them submerged) and simmer gently (no lid) for about 20–25 minutes, turning occasionally, until the pears are tender but still hold shape.
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Remove the pears and set them aside. Increase the heat and boil the poaching liquid until it is reduced by half (10–15 minutes).
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Strain the syrup (discarding cinnamon, star anise, citrus peels, or slice the peels thinly and stir back in for garnish). Pour the syrup over the pears.
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Serve warm, at room temperature, or chilled, drizzled generously with the syrup.
Servings and timing
Servings: 4
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Variations
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Nonalcoholic version: Replace the wine with apple cider (e.g. 3 cups cider + 1 cup water + sugar).
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Red wine poach: Use red wine instead of white, and the pears will take on a beautiful ruby hue and deeper flavor.
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Spice adjustments: Omit star anise, or add a clove or two, or a few allspice berries.
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Citrus swaps: Use just lemon zest or just orange zest, or try lime twist for variation.
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Sweetness control: Reduce sugar slightly if pears are very sweet; increase if needed to your taste.
Storage/Reheating
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You can prepare the pears up to 1 day in advance. Let them cool completely in the poaching liquid, then cover tightly and refrigerate.
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To serve warm, gently reheat the pears in their poaching liquid over medium-low heat (covered) just until warmed through.
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Keep pears submerged in syrup during storage to maintain moisture and flavor.
FAQs
What type of pears work best for poaching?
Choose pears that are ripe yet still firm, so they can hold their shape in the simmering liquid. Varieties like Bosc, Anjou, or Bartlett are good options.
Do I need to peel the pears completely?
Yes — peel them (except the stem) so the syrup can penetrate and the texture is smooth.
Should I core the pears from the bottom or the top?
It’s easier to remove the core from the base (bottom) upward using a melon baller or teaspoon, to maintain shape.
Why use parchment paper in the pot?
Parchment helps keep the pears submerged in the poaching liquid so they cook evenly.
How do I know when the pears are done?
They should be tender enough to be pierced by a knife but not mushy.
Can I skip the wine?
Yes — use apple cider or extra water in place of wine for a nonalcoholic version.
How long will they keep?
Stored properly in syrup in the fridge, they’ll keep flavorably for about a day.
Can I freeze poached pears?
I don’t recommend freezing — the texture may suffer once thawed, becoming mushy.
What can I serve them with?
They go beautifully with vanilla ice cream, whipped cream, crème fraîche, mascarpone, or alongside a slice of cake (honey cake, pound cake, gingerbread).
Can I poach more or fewer pears?
Yes — just scale the liquid and other ingredients proportionally, ensuring the pears remain submerged as much as possible.
Conclusion
Poached pears are a deceptively simple yet elegant dessert. With minimal effort, you can transform firm, fragrant pears into something sophisticated and delicious. Whether you serve them warm or chilled, with ice cream or on their own, the spiced syrup is a showstopper. Try the variations, make them ahead for ease, and enjoy a dessert that feels special yet approachable.
Poached Pears
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These elegant poached pears are gently simmered in a spiced red wine syrup until tender and infused with warm flavors, making them a perfect make-ahead dessert for fall or winter entertaining.
Ingredients
- 4 firm but ripe Bosc pears, peeled, stems left intact
- 1 bottle (750 ml) dry red wine, such as Cabernet Sauvignon
- 1 cup granulated sugar
- 1 cinnamon stick
- 3 whole cloves
- 2 strips orange zest (removed with a vegetable peeler)
- 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, combine the wine, sugar, cinnamon stick, cloves, orange zest, and vanilla bean (if using extract, add later). Bring to a boil over medium heat, stirring to dissolve the sugar.
- Reduce the heat and add the peeled pears. Simmer gently, uncovered, for about 25–30 minutes, turning the pears occasionally to ensure even poaching, until they are tender when pierced with a knife.
- Remove the pears from the liquid and set aside to cool.
- Increase the heat and boil the poaching liquid until it reduces to about 1 cup and becomes syrupy, about 15–20 minutes.
- If using vanilla extract instead of a vanilla bean, stir it into the syrup after removing from heat.
- Pour the syrup over the cooled pears and chill until ready to serve. Serve the pears with some of the syrup spooned over the top.
Notes
- Use firm pears like Bosc to maintain their shape during poaching.
- This dessert can be made up to 3 days ahead and stored in the refrigerator.
- Serve alone or with whipped cream, crème fraîche, or vanilla ice cream for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Poaching
- Cuisine: French
Nutrition
- Serving Size: 1 pear with syrup
- Calories: 240
- Sugar: 38g
- Sodium: 10mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 0g
- Cholesterol: 0mg
