Poached pears are a simple dessert made by gently boiling bosc or anjou pears in a mixture of water, sugar, and spices such as cinnamon, star anise, cloves, and ginger. The poaching liquid is reduced into an amber-colored syrup then drizzled on top of the pears for serving.
Ingredients
One of our favorite ways to flavor pears is with ginger and aromatic spices like cinnamon, star anise, and cloves. We added brown sugar for sweetness and lemon for acidity because they enhance the spice flavors and balance out any bitterness.
The best pears for poaching are anjou or bosc. Anjou pears are greenish-yellow with mild flavor. Bosc pears are bronze colored, and are crisp and sweet. Both have firm texture that are ideal for holding up in recipes that require poaching, baking, boiling, etc. Whichever one you prefer, our recipe works very well.
Pears
3-4 whole pears anjou or bosc
Poaching Liquid
4 cups water
2 cups brown sugar halved
juice of 1 lemon wedge
1 tsp vanilla bean paste
1 whole cinnamon stick
2 cloves star anise
2 slices ginger
How to poach pears
Compared to boiling, poaching is a boiling technique in which an ingredient is boiled at a low temperature. It results in a very soft pear.
Peel the pears, leaving the stem intact. Cut the bottom of the pears flat so they stand on their own.
Combine the poaching liquid ingredients (use only 1 cup of the brown sugar) in a small pot. Bring to boiling point then lower the heat to a gentle simmer.
Carefully place the pears in the simmering pot. Poach the pears for 15-30 min or until soft. Throughout the poaching process, use a ladle to gently pour the liquid over the pears, ensuring that the entire pear cooks evenly.
Carefully remove poached pears from the pot. Let cool and pour small spoonfuls of liquid on top to keep from drying out
Note: Poaching time depends on the pear type and its size. They typically take between 15-30 minutes.
How to serve poached pears
Pour the warm syrup on top of the poached pears. Serve the pears with sides or garnish of your choice, such as granola and ginger candy.
Here’s some more suggestions for what to serve with poached pears:
fresh whipped cream
ice cream
sponge cake
honeycomb
biscotti
turmeric ginger granola
ginger candy
Final Thoughts
Poached pears are a deceptively simple yet classy dessert. Impress your guests at a dinner party, or treat yourself to a night of elegance. We recommend you make extra, because you’ll be wanting more!
Poached pears are a deceptively simple yet classy dessert. Impress your guests at a dinner party, or treat yourself to a night of elegance. We recommend you make extra, because you'll be wanting more!
Peel the pears, leaving the stem intact. Cut the bottom of the pears flat so they stand on their own.
Combine the poaching liquid ingredients (use only 1 cup of the brown sugar) in a small pot. Bring to boiling point then lower the heat to a gentle simmer.
Carefully place the pears in the simmering pot. Poach the pears for 15-30 min or until soft. Throughout the poaching process, use a ladle to gently pour the liquid over the pears, ensuring that the entire pear cooks evenly.
Carefully remove poached pears from the pot. Let cool and pour small spoonfuls of liquid on top to keep from drying out.
Make the syrup
Add the remaining 1 cup of brown sugar to the poaching liquid.
Continue to reduce the poaching liquid into a simple syrup. This may take up to 30 min. You may raise the heat to a medium boil to speed the process, but do not heat too high (or else you may turn it into hard candy.) The syrup tends to thicken as it cools so remove from heat just before your desired thickness.
Serve
Pour the warm syrup on top of the poached pears.
Serve the pears with garnish of your choice, such as granola and ginger candy.
Notes
Poaching time depends on the pear type and its size. They typically take between 15-30 minutes.
When poaching the pears, be very careful not to touch the pear because it can easily get smashed. Try to only touch if needed to readjust its place in the pot, and try to hold it by the stem (it will be hot!)
if you choose not to make the simple syrup, you may pour some honey on top
Editor’s Note: This post was originally published in November 2019. It has been updated with new photos and content in November 2020.
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Noelle Noriesta
Noelle Noriesta, a Filipino-American home cook, is the principal creator of Fork and Spoon. Her recipes have a modern and playful approach inspired by her food experiences growing up in the Bay Area and now in Los Angeles. --Read more about me