Poached Pears
Recipe from Anna Olson’s Baking Wisdom
© 2023 Olson Food Concepts Inc. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. All rights reserved.
Pears are such an elegant fruit to bake with because of their rounded shape and delicate fruit flavour. Raw pears are rarely used in baking because they discolour easily and break down messily. Poaching pears sets the colour and shape, and the poaching liquid provides a little extra flavour.
NOTES: Store in an airtight container in the fridge for up to 5 days.
Ingredients
- 4 firm yet ripe Bartlett or Bosc pears
- 2 cups (400 g) granulated sugar
- 2 cups (500 mL) water with 2 Tbsp (30 mL) lemon juice OR 2 cups (500 mL) dry white wine
Step by Step Instructions
Step 1
Prepare the pears and the poaching liquid. Peel the pears, cut them in half and scoop out the core with a melon baller or teaspoon. Bring the sugar and water with lemon juice (or the white wine) to a simmer in a medium saucepan over medium-high heat.
Step 2
Add the pears to the liquid and reduce the heat if necessary to get a gentle simmer. Cover the surface of the liquid with a piece of parchment cut to fit inside the pot, and top with a small plate or lid to keep the pears under the surface of the liquid.
Step 3
Poach the pears for about 20 minutes, until they are tender when pierced with a fork or skewer. (If the pears are on the firmer side, let them poach for another 10 minutes to soften them.) Remove the pot from the heat to cool, then transfer the pears and the liquid to a bowl to chill until ready to serve.
