Description
Delicious and elegant poached pears simmered in a fragrant blend of white wine, maple syrup, and warming spices, perfect as a light dessert or a sophisticated treat.
Ingredients
Scale
Poaching Liquid
- 750 ml white wine
- 1½ cups water
- ¼ cup granulated sugar
- ½ cup pure maple syrup
- lemon peel (from one lemon)
- 6 whole cloves
- 2 cinnamon sticks
- 1 vanilla bean, cut in half (optional but highly recommended)
Pears
- 6 ripe but firm pears
Instructions
- Prepare the poaching liquid: Place the white wine, water, granulated sugar, pure maple syrup, lemon peel, whole cloves, cinnamon sticks, and the halved vanilla bean in a large Dutch oven. Cook over medium heat, stirring occasionally, until the sugar is completely dissolved and the mixture is fragrant.
- Add the pears: Peel and core the ripe but firm pears gently. Add them into the poaching liquid carefully to avoid breaking. Cut a round of parchment paper to fit over the pears inside the pot and place it on top to help evenly poach the pears.
- Simmer the pears: Reduce the heat to low so the liquid simmers gently. Cook the pears for 15 to 20 minutes, turning them once or twice to ensure even cooking. The pears are done when they can be easily pierced with the tip of a sharp knife.
- Optional thickening of the poaching liquid: Remove the pears from the liquid if desired, and increase the heat to medium. Reduce the poaching liquid by simmering it for another 5 to 7 minutes until it slightly thickens into a syrup.
- Serve or store: Serve the poached pears immediately drizzled with the reduced syrup, or let them cool completely. Transfer pears and poaching liquid to a sealed container and refrigerate for up to 4 days for enhanced flavor development.
Notes
- Use ripe but firm pears such as Bosc, Anjou, or Bartlett for best texture.
- Peeling pears before cooking ensures even absorption of flavors and prevents graininess.
- The parchment paper helps keep the pears submerged and cooking evenly in the liquid.
- The vanilla bean is optional but adds a lovely aromatic depth.
- Storing pears in the syrup in the fridge allows the flavors to deepen over several days.
