Poached Pears

poached pears

Our deliciously fragrant Poached Pears are warmed gently in white wine enhanced with a redolent blend of brown sugar, honey, and citrus peels spiced with pink peppercorns, cloves, star anise, allspice, and vanilla bean.

Poached Pears
Makes 6 servings
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  1. 1 (750-ml) bottle white wine, such as Chardonnay
  2. 2 cups water
  3. 1 cup fi rmly packed light brown sugar
  4. 2 cinnamon sticks
  5. 5 pink peppercorns
  6. 3 whole cloves
  7. 2 whole star anise
  8. 2 whole allspice
  9. 1/4 cup honey
  10. 1/2 vanilla bean, split lengthwise, seeds scraped and reserved
  11. Peel from 1 orange
  12. Peel from 1 lemon
  13. 6 firm Bosc pears, peeled, stems intact
  14. Garnish: honey
  1. In a large pot, combine wine, water, light brown sugar, cinnamon sticks, pink peppercorns, cloves, star anise, allspice, honey, vanilla bean seeds, orange peel, and lemon peel. Bring to a boil over high heat.
  2. Reduce heat to medium, and simmer for 10 minutes. Reduce heat to low, and maintain a constant simmer.
  3. Add pears, and poach until tender, 10 minutes. Using a slotted spoon, remove from poaching liquid, and let drain.
  4. Halve pears and remove core. Serve with poaching liquid. Garnish with a drizzle of honey, if desired.
Victoria https://www.victoriamag.com/
To get more autumn pear recipes, see “A Taste of Autumn Splendor” on page 83 of the October 2016 issue of Victoria.

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