Poached Pear Warm Spice (Printable Version)

Tender pears simmered in warm cinnamon and clove syrup with bright orange notes, perfect for a light dessert.

# Ingredient List:

→ Fruit

01 - 4 ripe but firm pears (Bosc or Anjou), peeled, stems intact
02 - Zest of 1 orange in wide strips
03 - Juice of 1 orange

→ Poaching Liquid

04 - 3 cups water
05 - 3/4 cup granulated sugar
06 - 1 cinnamon stick
07 - 5 whole cloves
08 - 3 star anise
09 - 1 vanilla bean, split or 2 tsp pure vanilla extract
10 - 1 small piece fresh ginger (about 3/4 inch), sliced
11 - 2 tbsp orange liqueur (Grand Marnier or Cointreau, optional)

# How to Make It:

01 - Combine water, sugar, orange zest, orange juice, cinnamon stick, cloves, star anise, vanilla bean, and ginger in a large saucepan. Stir to dissolve sugar and bring to a gentle simmer over medium heat.
02 - Add peeled pears to the simmering liquid, ensuring they are mostly submerged. Add additional water if needed to cover. Cover with parchment paper round or lid slightly ajar. Simmer gently for 25-35 minutes, turning pears occasionally, until tender when pierced with a knife but not mushy.
03 - Carefully lift pears from liquid using a slotted spoon. Transfer to a serving dish or plate and set aside while reducing the syrup.
04 - Increase heat to medium-high and boil the poaching liquid until reduced by half, approximately 10 minutes. The syrup should coat the back of a spoon. Stir in orange liqueur if using.
05 - Pour the reduced syrup through a fine strainer to remove spices and solids. Serve pears warm or at room temperature, drizzled generously with the spiced orange syrup.

# Expert Advice:

01 -
  • These pairs are incredibly elegant yet surprisingly forgiving, even for nervous cooks
  • The spiced orange syrup alone is worth making, perfect for drizzling over everything from ice cream to morning yogurt
02 -
  • Overcooking turns pears into sad, collapsing creatures, so start checking at 25 minutes
  • The parchment paper trick keeps pears submerged without steaming them unevenly
03 -
  • Peel pears carefully from stem to bottom in long strips for the most elegant presentation
  • The syrup consistency should coat a spoon, so cook a few extra minutes if it feels too thin

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