Vanilla Citrus Poached Pears (Printable Version)
Delicate pears simmered in aromatic vanilla citrus syrup for a light, sophisticated French dessert.
# Ingredient List:
→ Fruit
01 - 4 firm, ripe pears (such as Bosc or Anjou), peeled, halved, and cored
→ Poaching Liquid
02 - 3 cups water
03 - 1 cup granulated sugar
04 - 1 vanilla bean, split and scraped (or 2 teaspoons pure vanilla extract)
05 - Zest of 1 orange
06 - Zest of 1 lemon
07 - Juice of 1 orange
08 - Juice of 1 lemon
09 - 1 cinnamon stick (optional)
# How to Make It:
01 - In a large saucepan, combine water, sugar, vanilla bean or extract, orange zest and juice, lemon zest and juice, and cinnamon stick if using. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely.
02 - Add the peeled and cored pear halves to the simmering liquid. Cover with a round of parchment paper to keep pears submerged during cooking.
03 - Maintain a gentle simmer for 20 to 30 minutes, or until pears are tender when pierced with a knife but still hold their shape.
04 - Using a slotted spoon, carefully transfer the pear halves to a serving dish and set aside.
05 - Increase the heat to high and boil the poaching liquid for 5 to 10 minutes until slightly reduced and syrupy in consistency.
06 - Strain the syrup if desired, then pour over the reserved pears. Serve warm, at room temperature, or chilled, with the syrup spooned generously over each portion.
# Expert Advice:
01 -
- The way your kitchen smells while these simmer is absolutely magic
- Looks incredibly impressive but requires almost no active cooking time
- Works beautifully warm, at room temperature, or chilled from the fridge
02 -
- Start checking your pears at 20 minutes so they do not turn into mush
- The parchment paper trick really does keep them evenly cooked without floating awkwardly
03 -
- Save any leftover syrup it is incredible stirred into yogurt or sparkling water
- These actually taste even better the next day as they continue to absorb flavor