Poached Pears
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A classic French dessert, poires pochées are tender poached pears infused with wine, citrus, and warm spice—simple, elegant, and sweet.
There’s something so elegant about poached pears. They look impressive but couldn’t be easier to make—and the syrup they cook in is so delicious, you’ll want to slurp it with a spoon. Serve the pears on their own with plenty of syrup, or dress them up with a scoop of vanilla ice cream, a dollop of whipped cream, or a spoonful of crème fraîche or mascarpone. Add some chopped toasted nuts for crunch, or make it a little more indulgent with a drizzle of caramel sauce or chocolate sauce.
Poached pears are also wonderful alongside a slice of honey cake, pound cake, or gingerbread—perfect for a cozy fall or winter dessert. You can make them a day ahead and keep the fruit right in the syrup; the flavor actually gets better. This poached pears recipe elegant enough for company or a holiday dinner, yet so simple you’ll want to make it again and again.
What You’ll Need To Make Poached Pears
- Pears: Use ripe but still firm pears so they hold their shape while poaching and soak up the flavors of the syrup. Bosc, Anjou, or Bartlett are all good choices.
- Water & white wine: These make up the base of the poaching liquid. The wine adds brightness and depth, while the water keeps the syrup light and balanced.
- Sugar, cinnamon & star anise: Give the syrup its sweetness and cozy, spiced flavor. The cinnamon adds warmth, and the (optional) star anise lends a subtle hint of licorice.
- Lemon & orange peel: Strips of zest brighten the syrup and keep it from becoming overly sweet—just avoid the white pith, which can taste bitter.
- Jump to the printable recipe for precise measurements
Step-By-Step InStructions
Step 1. Prep the pears. Peel the pears, leaving the stems on for a nice presentation, and trim a thin slice off the bottoms so they can stand upright when you serve them. Working from the base, use a melon baller or teaspoon to scoop out the cores.
Step 2. Make the poaching liquid. In a snug-fitting pot, combine the water, wine, sugar, cinnamon, citrus peels, and star anise, if using. Stir over medium heat until the sugar dissolves.
Step 3. Poach the pears. Add the pears, cover with parchment to submerge, and simmer for 20 to 25 minutes, turning occasionally, until tender.
Step 4. Reduce the liquid. Remove the pears and boil the poaching liquid until reduced by half.
Step 5. Strain the syrup. Pour it over the pears, discarding the cinnamon stick, star anise, and citrus peels.
Step 6. Garnish and serve. Serve warm, room temp, or chilled with syrup (garnished with sliced citrus peel, if desired). The poached pears can be prepared up to 1 day ahead.
Poaching Liquid Variations
If you’d rather skip the wine—or just change things up—there are a couple of easy variations. For a nonalcoholic version, try 3 cups apple cider, 1 cup water, and ⅓ cup sugar. The pears soak up the cozy, naturally sweet flavor of the cider, which feels so right for fall. Or, if you prefer something a little more dramatic, use 3 cups red wine, 1 cup water, and 1 cup sugar. The pears turn a gorgeous ruby color and take on a rich, almost spiced flavor that’s perfect for a dinner party or holiday dessert.
More Fruit Desserts You May Like
Poached Pears
Ingredients
- 4 ripe but firm pears (Bosc, Anjou, or Bartlett work well; see note)
- 3 cups water
- 1 cup dry white wine (Sauvignon Blanc and Pinot Grigio are both good options)
- ¾ cup sugar
- 1 cinnamon stick
- 3 1-inch (2.5-cm) strips of lemon peel (avoid the white pith)
- 3 1-inch (2.5-cm) strips of orange peel (avoid the white pith)
- 1 star anise pod (optional)
Instructions
- Prepare the Pears: Peel the pears with a vegetable peeler, leaving the stems intact for a pretty presentation. Slice a thin piece off the bottom of each pear so they can stand upright when serving. Working from the base, use a melon baller or sturdy metal teaspoon to scoop out the cores, removing the seeds and tough fibers but leaving the pears intact.
- Make the Poaching Liquid: In a large saucepan or Dutch oven (the pears should fit snugly), combine the water, wine, sugar, cinnamon stick, lemon peel, orange peel, and star anise (if using). Stir over medium heat until the sugar dissolves.
- Poach the Pears: Add the pears to the liquid. Cover the tops of the pears with a piece of parchment paper to keep them submerged. Simmer gently, without a lid, for 20 to 25 minutes, turning the pears occasionally for even cooking. The pears are done when a knife slides in easily—they should be tender but not mushy.
- Reduce the Syrup: Remove the pears from the liquid and transfer them to a large, shallow bowl. Continue cooking the poaching liquid at a gentle boil until reduced by half, 10 to 15 minutes. Strain the syrup over the pears, discarding the cinnamon stick, star anise, and citrus peels—or thinly slice the citrus peels and stir them into the syrup for garnish.
- Serve the pears warm, at room temperature, or chilled, drizzled generously with the syrup. You can also serve them in small bowls with spoons for sipping the syrup — it’s too delicious to waste a drop.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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