The beauty of Spiced Poached Pears lies in their simplicity and versatility. As a chef, I’m always excited to share how this classic dish can be elevated with just a few carefully chosen ingredients. The pears, gently simmered in a fragrant bath of white wine, sugar, and aromatic spices, become infused with a complex medley of flavors that dance on the palate.

When you bite into a perfectly poached pear, you’re greeted with a tender, yielding texture that’s utterly sublime. The flesh of the fruit becomes almost buttery, melting in your mouth while still retaining a slight firmness. The poaching liquid, reduced to a syrupy consistency, coats the pear with a glossy sheen and adds a luxurious sweetness that’s beautifully balanced by the warm notes of cinnamon, clove, and vanilla.

The history of Spiced Poached Pears dates back to ancient times, with variations found in Roman cookbooks. Over centuries, this dish has evolved, with different cultures adding their own unique twists. In France, it’s often referred to as “Poires Belle Hélène” when served with chocolate sauce, while in England, it’s sometimes known as “Port Wine Pears.”

What I love most about this recipe is how it showcases the natural beauty and flavor of the pears. The gentle poaching process allows the fruit to absorb the aromatic spices without overpowering its delicate taste. The addition of orange peel adds a bright, citrusy note that cuts through the sweetness, while the cinnamon and cloves provide warmth and depth.

I encourage you to try this Spiced Poached Pears recipe and experience the magic for yourself. It’s a dessert that’s sure to impress, whether you’re serving it at a dinner party or enjoying a cozy night in.

Spiced Poached Pears

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Here’s an elegant dessert that will show off your homegrown harvest. Spiced poached pears make for a light and refreshing dessert—you might want to make enough for seconds!

• Author: Norann Oleson
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Serves 4 to 6
• Category: Desserts

Ingredients

• 1 tablespoon lemon juice
• Water to cover pears
• 4 to 6 firm pears with stems; Bosc, Bartlett, Anjou, and Comice are good choices
• 1 cup white wine (champagne is fine, too)
• 5 cups water
• 1 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cinnamon stick
• Peel of 1 orange, cut into pieces
• 2 whole cloves
• Mint leaves for garnish

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Instructions

1. In a large bowl, combine lemon juice and enough water to cover pears.
2. Core the pears from the bottom using a corer or melon baller. Peel the pears and keep the stems intact.
3. Trim the bottom of each pear so it can stand upright when served.
4. Put the pears in the water and lemon juice mixture to keep them from browning while you prepare the poaching liquid.
5. In a large pan that can hold all the pears either upright or on their sides, add the wine, water, and sugar, and bring just to a boil.
6. Add the salt, vanilla extract, cinnamon stick, orange peel, and cloves.
7. Arrange the pears in the poaching liquid; add more water as needed to just cover them.
8. Cover the pan with a small lid that will hold the pears fully in the poaching liquid.
9. Reduce the heat to low and simmer the pears, turning them occasionally, for 15 to 20 minutes or until the pears are tender (Use a thin-bladed knife to check doneness. The blade should slide in easily.). Do not poach for too long—pears can soften quickly into mush.
10. Using a slotted spoon, carefully transfer the pears to serving dishes.
11. Cover pears with plastic wrap and refrigerate until you are ready to serve them.
12. Strain the cinnamon stick, orange peel, and cloves from the poaching liquid; reserve the orange peel. Increase heat to medium-high and boil the liquid for about 30 minutes—until the liquid is reduced to 3/4 to 1 cup and slightly syrupy (watch carefully so it does not burn). Remove from heat and refrigerate sauce until you’re ready to serve.
13. To serve, pour approximately 1/4 cup syrup over each chilled pear. Garnish with the orange peels (they are now candied and can be eaten) and a sprig of mint leaves.

Don’t forget to share your experience in the comments below – I’d love to hear how this recipe turns out in your kitchen!