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Spiced Poached Pears

Gardening Guide: Picture Perfect Pear Guide: All You Need to Know About Growing, Harvesting, Cooking, and Eating Delicious Pears

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Spiced Poached Pears

By Norann Oleson

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

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Spiced poached pears

Spiced Poached Pears

Here’s an elegant dessert that will show off your homegrown harvest. 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 1x
  • Category: Desserts

Ingredients

Scale
  • 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

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.

Have you tried this recipe? It’s so easy and delicious—please tell us how it turned out for you.

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pears

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TABLE OF CONTENTS

  • Curator’s Corner
  • Introduction
  • Featured Articles

  • Types of Pear Trees
  • Ornamental Nuisances: Flowering Pear Trees
  • Picking the Right Size Pear Tree
  • Training and Pruning your Pear Trees
  • Pairing Up For Pear Pollination
  • Pear Trees by Size and Form
  • A Word About Planning Your Pear Use
  • Choosing to Grow Pears from Seeds or Seedlings
  • Growing Pears in Open Land, in Containers, or in Raised Beds
  • Starting with the Right Soil for Your Pear Trees
  • The Right Sunlight for Your Pears
  • Should You Fertilize Your Pear Trees?
  • How—and When—to Water Your Pear Trees
  • Picking the Perfect Pear
  • How to Spot, Treat, and Prevent Pear Diseases and Pest Infestations
  • Post-Harvest Pear Crop Infections
  • Pear Pests
  • Basic Preventive Measures to Avoid Pear Tree Diseases
  • Essential Tools and Equipment for Growing and Enjoying Pears
  • Plant Profiles

  • Shinseiki Pear: Pyrus pyrifolia “Shinseiki” (Asian Pear)
  • Nijisseiki Pear: Pyrus pyrifolia “Nijisseiki” (Asian Pear)
  • Hosui Pear: Pyrus pyrifolia “Hosui” (Asian Pear)
  • Chojuro Pear: Pyrus pyrifolia “Chojuro” (Asian Pear)
  • Red Sensation Pear: Pyrus communis “Red Sensation” (European Pear)
  • Red Clapp’s Favorite Pear: Pyrus communis “Red Clapp’s Favorite” (European Pear)
  • Orient Pear: Pyrus communis “Orient” (European Pear)
  • Moonglow Pear: Pyrus communis “Moonglow” (European Pear)
  • Kieffer Pear: Pyrus communis “Kieffer” (European Pear)
  • Harrow Sweet Pear: Pyrus communis “Harrow Sweet” (European Pear)
  • Comice Pear: Pyrus communis “Comice” (European Pear)
  • Bosc Pear: Pyrus communis “Bosc” (European Pear)
  • Bartlett Pear: Pyrus communis “Bartlett” (European Pear)
  • Anjou Pear: Pyrus communis “Anjou” (European Pear)
  • Recipes

  • Chocolate Pear Cake
  • Fruit Leather
  • Pear Jam
  • Vanilla Poached Pears with Chocolate Sauce
  • Spiced Poached Pears
  • Pear Crisp
  • Additional Articles

  • Nutrition Facts about Pears
  • Health Benefits of Pears
  • Resources about Pears
  • Pear Glossary
  • Related Articles

  • Picture Perfect Pear Guide—All You Need to Know About Growing, Harvesting, Cooking, and Eating Delicious Pears

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