Poached Pears with Cinnamon Spice
Poached Pears with Cinnamon Spice
Ingredients
- 4 Bosc pears, ripe but firm, peeled, cored, and halved lengthwise
- 4 cups water
- 1/4 cup granulated sugar
- 2 cinnamon sticks
- 2 star anise
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- 1
In a large saucepan or Dutch oven, combine the water, granulated sugar, cinnamon sticks, star anise, and lemon juice. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min
- 2
Carefully add the peeled and cored pear halves to the simmering liquid. Ensure the pears are submerged. If they are not fully covered, you can place a piece of parchment paper directly on top of the pears to help keep them submerged.
⏱️ 2 min
- 3
Reduce the heat to low, cover the saucepan, and gently poach the pears for 20-25 minutes, or until they are tender when pierced with a fork but still hold their shape. Cooking time will vary depending on the ripeness of the pears.
⏱️ 25 min
- 4
Remove the saucepan from the heat. Stir in the vanilla extract. Let the pears cool completely in the poaching liquid. This allows them to absorb more flavor.
⏱️ 3 min
- 5
Once cooled, transfer the pears and poaching liquid to an airtight container. Refrigerate for at least 30 minutes, or preferably several hours, to allow the flavors to deepen and the pears to chill thoroughly.
⏱️ 30 min
- 6
To serve, place two pear halves in a shallow bowl and spoon some of the spiced poaching liquid over them. Enjoy as a light and refreshing dessert.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Poached Pears with Cinnamon Spice
- 4 Bosc pears, ripe but firm, peeled, cored, and halved lengthwise
- 4 cups water
- 1/4 cup granulated sugar
- 2 cinnamon sticks
- 2 star anise
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice, freshly squeezed
Instructions
- 1
In a large saucepan or Dutch oven, combine the water, granulated sugar, cinnamon sticks, star anise, and lemon juice. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves.
⏱️ 5 min - 2
Carefully add the peeled and cored pear halves to the simmering liquid. Ensure the pears are submerged. If they are not fully covered, you can place a piece of parchment paper directly on top of the pears to help keep them submerged.
⏱️ 2 min - 3
Reduce the heat to low, cover the saucepan, and gently poach the pears for 20-25 minutes, or until they are tender when pierced with a fork but still hold their shape. Cooking time will vary depending on the ripeness of the pears.
⏱️ 25 min - 4
Remove the saucepan from the heat. Stir in the vanilla extract. Let the pears cool completely in the poaching liquid. This allows them to absorb more flavor.
⏱️ 3 min - 5
Once cooled, transfer the pears and poaching liquid to an airtight container. Refrigerate for at least 30 minutes, or preferably several hours, to allow the flavors to deepen and the pears to chill thoroughly.
⏱️ 30 min - 6
To serve, place two pear halves in a shallow bowl and spoon some of the spiced poaching liquid over them. Enjoy as a light and refreshing dessert.
⏱️ 1 min