Poached Pears

Name: Poached Pears
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 4 ripe but firm pears (Bosc, Anjou, or Bartlett work well; see note); 3 cups water; 1 cup dry white wine (Sauvignon Blanc and Pinot Grigio are both good options); 3/4 cup sugar; 1 cinnamon stick; 3 1 -inch (2.5-cm) strips of lemon peel (avoid the white pith); 3 1 -inch (2.5-cm) strips of orange peel (avoid the white pith); 1 star anise pod (optional)

Simple poached pears always feel special. Serve them warm, chilled, or straight from the fridge the next day.

⏱️ 60 min 🔪 Prep: 20 min 🔥 Cook: 40 min 📊 Medium 👁️ 1 views

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Foto: Once Upon a Chef

Ingredients

4 servings

4 ripe but firm pears (Bosc, Anjou, or Bartlett work well; see note)
3 cups water
1 cup dry white wine (Sauvignon Blanc and Pinot Grigio are both good options)
3/4 cup sugar
1 cinnamon stick
3 1 -inch (2.5-cm) strips of lemon peel (avoid the white pith)
3 1 -inch (2.5-cm) strips of orange peel (avoid the white pith)
1 star anise pod (optional)

Steps

Prepare the Pears: Peel the pears with a vegetable peeler, leaving the stems intact for a pretty presentation. Slice a thin piece off the bottom of each pear so they can stand upright when serving. Working from the base, use a melon baller or sturdy metal teaspoon to scoop out the cores, removing the seeds and tough fibers but leaving the pears intact.
Make the Poaching Liquid: In a large saucepan or Dutch oven (the pears should fit snugly), combine the water, wine, sugar, cinnamon stick, lemon peel, orange peel, and star anise (if using). Stir over medium heat until the sugar dissolves.
Poach the Pears: Add the pears to the liquid. Cover the tops of the pears with a piece of parchment paper to keep them submerged. Simmer gently, without a lid, for 20 to 25 minutes, turning the pears occasionally for even cooking. The pears are done when a knife slides in easily—they should be tender but not mushy.
Reduce the Syrup: Remove the pears from the liquid and transfer them to a large, shallow bowl. Continue cooking the poaching liquid at a gentle boil until reduced by half, 10 to 15 minutes. Strain the syrup over the pears, discarding the cinnamon stick, star anise, and citrus peels—or thinly slice the citrus peels and stir them into the syrup for garnish.
Serve the pears warm, at room temperature, or chilled, drizzled generously with the syrup. You can also serve them in small bowls with spoons for sipping the syrup — it’s too delicious to waste a drop.