Slow-Cooked Poached Pears
Indulge in these slow-cooked poached pears, a gourmet dessert with a perfect balance of sweetness and spice. Poached in a delicate blend of wine, vanilla, and spices, these pears offer a soft and creamy texture that delights the palate.
Ingredients
- 4 firm but ripe pears Bosc or Anjou
- 1 bottle of dry white wine or apple juice for non-alcoholic
- 1 cup of sugar
- 1 vanilla bean split and scraped
- 1 cinnamon stick
- 3 cloves
- Lemon peel
- 2 cups of water
Instructions
- Prepare the Pears: Peel the pears, keeping the stems intact. Core the pears from the bottom using a melon baller.
- Make the Poaching Liquid: In a large saucepan, combine sugar, vanilla bean, cinnamon stick, cloves, lemon peel, and water. If using juice, substitute it for wine. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
- Poach the Pears: Gently place the pears into the poaching liquid. Cover with a round of parchment paper to keep the pears submerged.
- Cook the Pears: Let the pears cook for 30 to 40 minutes, or until tender when pierced with a fork. Slow cooking ensures they absorb the rich flavors.
- Reduce the Liquid: Once the pears are cooked, remove them with a slotted spoon. Increase the heat and reduce the poaching liquid until it becomes syrupy.
- Serve: Drizzle the reduced syrup over the pears. Serve warm or cold for a delightful dessert.
Notes
- For added flavor, try using red wine for a richer taste.
- Adjust sweetness by substituting sugar with honey or maple syrup.
- Serve with a dollop of Mascarpone cheese or a sprinkle of chopped nuts for extra texture.