Poached pears are a light and easy dessert to serve during the fall. This method only requires a handful of ingredients and a saucepan. The best thing about this dessert is that you can use almost any variety of pear at any stage of ripeness. Since the pears are skinned and cooked in simple syrup (a mixture that is equal parts sugar and water), the fruit absorbs the additional sugar that they could be naturally lacking. I like to serve poached pears on a platter with more of the poaching syrup drizzled over the top with some creme anglaise. This same cooking technique can be used with other fruits including apples, peaches and more.
Poached Pears
4 cups water
2 cups sugar
1 /2 vanilla bean, split lengthwise,
1 small cinnamon stick, approximately 2 to 3 inches
4 pears
Peel and cut the pears lenghwise, keeping the stem on as much as possible. With a melon baller, teaspoon, or soup soup, core the pears to remove the seeds. In a medium saucepan large enough to fit all four pears, combine the water, sugar, vanilla and cinnamon. Heat the mixture over high heat and bring to a boil. Lower the pears into the sugar water and lower the heat so that the mixture is simmering gently. Cook the pears for 15 to 20 minutes, turning them so that each side becomes immersed in the liquid. When done, a knife should be able to inserted easily. Remove the pan from the heat and let the pears and liquid cool. Serve the pears and syrup together.
Pears Poached in Red Wine
1 1/2 cups water
1 1/2 cups fruity red wine
3/4 cup sugar
1 small cinnamon stick
3 whole cloves
1 lemon, sliced
1/2 orange, sliced
4 pears
Peel and cut the pears lenghwise, keeping the stem on as much as possible. With a melon baller, teaspoon, or soup soup, core the pears to remove the seeds. In a medium saucepan large enough to fit all four pears, combine the water, red wine, sugar, lemon, orange and cinnamon. Heat the mixture over high heat and bring to a boil. Lower the pears into the wine mixture and lower the heat so that the mixture is simmering gently. Cook the pears for 15 to 20 minutes, turning them so that each side becomes immersed in the liquid. When done, a knife should be able to inserted easily. Remove the pan from the heat and let the pears and liquid cool. Serve the pears and wine syrup together.
Note: For a quick custard sauce (creme anglaise), melt vanilla ice cream and pour it over the top of the pears.
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