25 Delicious Poached Pears Recipes for Every Occasion

Nothing says elegance and simplicity quite like a perfectly poached pear, and we’ve rounded up 25 delectable recipes that showcase this versatile fruit in all its glory. Whether you’re looking for a cozy autumn dessert, a refreshing summer treat, or a sophisticated dinner party finale, there’s a poached pear recipe here to suit every taste and occasion. Dive in and discover your new favorite way to enjoy this classic dish!

Classic Vanilla Poached Pears

Elegant and effortlessly sophisticated, vanilla poached pears are a timeless dessert that marries the delicate sweetness of ripe pears with the aromatic warmth of vanilla. This dish, with its understated elegance, is perfect for ending a dinner party on a high note or treating yourself to a moment of culinary luxury.

Ingredients

• 4 ripe but firm Bosc pears, peeled, halved, and cored
• 1 vanilla bean, split lengthwise
• 2 cups granulated sugar
• 4 cups water
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. In a medium saucepan, combine the water, sugar, and lemon juice. Stir over medium heat until the sugar has completely dissolved.
2. Scrape the seeds from the vanilla bean into the saucepan and add the pod to infuse the syrup with flavor.
3. Gently place the pear halves into the syrup, ensuring they are fully submerged. If necessary, place a round of parchment paper directly on the surface to keep the pears under the liquid.
4. Reduce the heat to low and simmer the pears for 15-20 minutes, or until they are tender when pierced with a knife but still hold their shape.
5. Remove the saucepan from the heat and allow the pears to cool in the syrup for 30 minutes, which will deepen their flavor and ensure they are evenly infused with vanilla.
6. Using a slotted spoon, carefully transfer the poached pears to serving plates. Optionally, reduce the syrup over medium heat until slightly thickened and drizzle over the pears before serving.

Velvety in texture and fragrant with vanilla, these poached pears offer a sublime balance of sweetness and acidity. Serve them with a dollop of crème fraîche or a scoop of vanilla bean ice cream for an extra indulgent touch.

Red Wine Poached Pears with Cinnamon

Kickstart your culinary journey with a dessert that marries simplicity with sophistication: ripe pears gently poached in a robust red wine reduction, infused with the warm embrace of cinnamon. This dish, a harmonious blend of fruit and spice, promises to elevate any dining experience with its deep flavors and elegant presentation.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 1 bottle (750 ml) full-bodied red wine, such as Cabernet Sauvignon
• 1 cup granulated sugar
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1 strip orange zest (about 2 inches long)

Instructions

1. In a large saucepan, combine the red wine, granulated sugar, cinnamon stick, vanilla extract, and orange zest. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves completely.
2. Carefully add the peeled pears to the simmering liquid, ensuring they are fully submerged. Reduce the heat to low and poach the pears for 25-30 minutes, turning them occasionally for even color absorption.
3. Once the pears are tender when pierced with a knife but still hold their shape, remove them from the liquid with a slotted spoon and set aside on a serving platter.
4. Increase the heat to medium-high and reduce the poaching liquid by half, about 15-20 minutes, until it thickens slightly to a syrup consistency. Strain the syrup to remove the cinnamon stick and orange zest.
5. Drizzle the reduced red wine syrup over the poached pears, ensuring each pear is generously coated. Serve warm or at room temperature.

Best enjoyed when the pears are tender yet firm, offering a delightful contrast to the rich, velvety syrup. For an extra touch of elegance, serve alongside a dollop of crème fraîche or a scoop of vanilla bean ice cream, allowing the flavors to meld beautifully on the palate.

Spiced Poached Pears with Star Anise

Mastering the art of dessert begins with simplicity and sophistication, as exemplified by this Spiced Poached Pears with Star Anise. A harmonious blend of warm spices and sweet fruit, this dish is a testament to the elegance of minimal ingredients yielding maximum flavor.

Ingredients

• 4 firm Bosc pears, peeled, stems intact
• 2 cups dry red wine
• 1 cup granulated sugar
• 1 cinnamon stick
• 3 whole star anise
• 1 vanilla bean, split lengthwise
• 1 strip orange zest

Instructions

1. In a medium saucepan, combine the red wine, granulated sugar, cinnamon stick, star anise, vanilla bean, and orange zest. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves completely.
2. Carefully add the peeled pears to the simmering liquid, ensuring they are fully submerged. If necessary, place a small lid or parchment paper directly on the surface to keep the pears underwater.
3. Reduce the heat to low and poach the pears for 25-30 minutes, turning them occasionally for even color, until they are tender but still hold their shape when pierced with a knife.
4. Using a slotted spoon, remove the pears from the liquid and set aside. Increase the heat to medium-high and reduce the poaching liquid by half, about 10-15 minutes, until it thickens slightly into a syrup.
5. Strain the syrup through a fine-mesh sieve to remove the spices and zest, then return the pears to the syrup to warm through before serving.

Perfectly poached pears offer a delicate balance of sweet and spiced, with a velvety texture that melts upon the first bite. Serve them atop a dollop of crème fraîche or alongside a slice of almond cake for an unforgettable dessert experience.

Honey and Ginger Poached Pears

Nothing heralds the arrival of autumn quite like the delicate aroma of Honey and Ginger Poached Pears wafting through the kitchen. This dish, with its harmonious blend of sweet and spicy notes, offers a sublime end to any meal, embodying the essence of seasonal elegance.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 3 cups filtered water
• 1 cup clover honey
• 1 (2-inch) piece fresh ginger, thinly sliced
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise
• 1 tablespoon fresh lemon juice

Instructions

1. In a medium saucepan, combine the filtered water, clover honey, thinly sliced ginger, cinnamon stick, and split vanilla bean. Bring to a gentle simmer over medium heat, stirring occasionally to ensure the honey dissolves completely.
2. Add the peeled Bosc pears to the simmering liquid, ensuring they are fully submerged. If necessary, place a small lid or parchment paper directly on the surface to keep the pears underwater.
3. Reduce the heat to low and poach the pears for 25-30 minutes, or until they are tender when pierced with a knife but still hold their shape.
4. Using a slotted spoon, carefully remove the pears from the liquid and set aside to cool slightly.
5. Increase the heat to medium-high and reduce the poaching liquid by half, about 10-15 minutes, until it thickens slightly into a syrup.
6. Stir in the fresh lemon juice to balance the sweetness of the syrup.
7. To serve, place each pear on a dessert plate and drizzle generously with the ginger-infused syrup.

Remarkably tender yet firm, these pears boast a velvety texture that contrasts beautifully with the spicy warmth of ginger and the deep sweetness of honey. For an extra touch of luxury, serve alongside a dollop of crème fraîche or a scoop of vanilla bean ice cream, allowing the flavors to meld in each indulgent bite.

Chocolate Drizzled Poached Pears

Lusciously tender and subtly spiced, these Chocolate Drizzled Poached Pears are a testament to the beauty of simple ingredients transformed into an elegant dessert. Perfect for any occasion, they marry the delicate sweetness of pears with the rich depth of dark chocolate, creating a harmonious balance that delights the palate.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 2 cups dry red wine
• 1 cup granulated sugar
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise
• 4 oz high-quality dark chocolate, finely chopped
• 1 tbsp unsalted butter

Instructions

1. In a medium saucepan over medium heat, combine the red wine, granulated sugar, cinnamon stick, and the seeds from the vanilla bean. Stir until the sugar dissolves completely, about 3 minutes.
2. Gently place the peeled pears into the saucepan, ensuring they are fully submerged in the liquid. Reduce heat to low and simmer for 20-25 minutes, turning the pears occasionally for even poaching, until they are tender but still hold their shape.
3. Carefully remove the pears from the poaching liquid and set aside on a wire rack to cool slightly. Increase the heat to medium-high and reduce the poaching liquid by half, about 10 minutes, until it thickens into a syrup. Strain and set aside.
4. In a small heatproof bowl, combine the dark chocolate and butter. Place over a pot of simmering water (double boiler) and stir until melted and smooth, about 3 minutes.
5. Drizzle the melted chocolate over the poached pears and allow it to set for 5 minutes. Serve the pears drizzled with the reduced poaching syrup.

Velvety in texture with a hint of spice, these pears offer a luxurious finish to any meal. For an extra touch of elegance, serve alongside a dollop of crème fraîche or a scoop of vanilla bean ice cream, allowing the flavors to meld beautifully.

Poached Pears in Earl Grey Tea

Brimming with sophistication, this recipe transforms the humble pear into a dessert that whispers elegance. Infused with the aromatic depth of Earl Grey tea, each bite offers a delicate balance of fruit and bergamot, promising a finale to any meal that’s as refined as it is effortless.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 4 cups water
• 2 Earl Grey tea bags
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise
• 1 tbsp fresh lemon juice

Instructions

1. In a medium saucepan, combine water, tea bags, sugar, cinnamon stick, and vanilla bean. Bring to a simmer over medium heat, stirring occasionally until sugar dissolves, about 5 minutes.
2. Add lemon juice and pears to the saucepan, ensuring they are fully submerged. Reduce heat to low and simmer gently for 20 minutes, turning pears halfway through for even coloring.
3. Remove saucepan from heat and let pears cool in the liquid for 10 minutes to deepen flavor absorption.
4. Using a slotted spoon, transfer pears to serving plates. Strain the poaching liquid and drizzle over pears for a glossy finish.
5. Tip: For an enhanced aroma, lightly crush the tea bags before adding to the saucepan. Tip: Select pears that are just ripe for optimal texture. Tip: Serve with a dollop of crème fraîche to complement the tea’s citrus notes.

Tender yet firm, these pears boast a subtle tea-infused sweetness, with the vanilla and cinnamon adding layers of warmth. Elevate the presentation by garnishing with edible flowers or a sprinkle of crushed pistachios for contrasting texture.

Orange and Cardamom Poached Pears

Nothing embodies the essence of autumn quite like the delicate balance of sweet and spice found in Orange and Cardamom Poached Pears. This dish, with its aromatic allure and tender texture, offers a sublime finale to any meal, marrying the bright citrus notes of orange with the warm, exotic undertones of cardamom.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 1 large navel orange, zest peeled into wide strips and juiced
• 1 cup granulated sugar
• 4 cups water
• 10 whole green cardamom pods, lightly crushed
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise

Instructions

1. In a large saucepan, combine the water, sugar, orange zest strips, orange juice, cardamom pods, cinnamon stick, and vanilla bean. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves completely.
2. Gently place the peeled pears into the simmering liquid, ensuring they are fully submerged. If necessary, place a small plate on top to weigh them down.
3. Reduce the heat to low and poach the pears for 20-25 minutes, or until they are tender when pierced with a knife but still hold their shape.
4. Using a slotted spoon, carefully remove the pears from the liquid and set aside to cool slightly.
5. Increase the heat to medium-high and reduce the poaching liquid by half, about 10-15 minutes, until it thickens slightly into a syrup.
6. Strain the syrup through a fine-mesh sieve to remove the solids, then drizzle over the poached pears before serving.

Masterfully poached, these pears boast a silky texture that contrasts beautifully with the vibrant, spiced syrup. Serve them warm with a dollop of crème fraîche or alongside a slice of almond cake for an unforgettable dessert experience.

Maple Syrup Glazed Poached Pears

Fragrant and visually stunning, Maple Syrup Glazed Poached Pears offer a sublime balance of sweetness and sophistication, perfect for elevating any dining occasion. This dish, with its tender fruit and glossy glaze, is a testament to the beauty of simplicity in haute cuisine.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 2 cups pure maple syrup, preferably Grade A Dark Amber
• 1 vanilla bean, split lengthwise
• 1 cinnamon stick
• 2 cups water
• 1 tbsp fresh lemon juice

Instructions

1. In a large saucepan, combine the maple syrup, water, lemon juice, vanilla bean, and cinnamon stick. Bring to a gentle simmer over medium heat, stirring occasionally to ensure the flavors meld.
2. Carefully add the peeled pears to the simmering liquid, ensuring they are fully submerged. Reduce the heat to low and poach the pears for 20-25 minutes, or until they are tender when pierced with a knife but still hold their shape.
3. Using a slotted spoon, remove the pears from the liquid and set aside on a serving platter. Increase the heat to medium-high and reduce the poaching liquid by half, about 10-15 minutes, until it thickens slightly into a glaze.
4. Brush the reduced glaze generously over the poached pears, ensuring each one is evenly coated for a lustrous finish.
5. For an extra touch of elegance, serve the pears with a drizzle of the remaining glaze and a scoop of vanilla bean ice cream on the side.

Creating a harmonious blend of textures and flavors, these Maple Syrup Glazed Poached Pears are a delight to the senses. The pears, tender yet firm, are enveloped in a rich, aromatic glaze that enhances their natural sweetness. Consider garnishing with a sprinkle of crushed pistachios for a contrasting crunch and a pop of color.

Poached Pears with Lavender Honey

Amidst the bounty of summer’s harvest, poached pears emerge as a sublime dessert, their delicate flesh infused with the floral notes of lavender honey, offering a dish that is as visually stunning as it is delectably fragrant.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 1 cup dry white wine
• 1/2 cup granulated sugar
• 1/4 cup lavender honey
• 1 vanilla bean, split lengthwise
• 1 cinnamon stick
• 2 cups water
• 1 tbsp fresh lemon juice

Instructions

1. In a medium saucepan, combine the white wine, granulated sugar, lavender honey, vanilla bean, cinnamon stick, water, and lemon juice. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely.
2. Carefully add the peeled pears to the simmering liquid, ensuring they are fully submerged. If necessary, place a round of parchment paper directly on the surface to keep the pears immersed.
3. Reduce the heat to low and poach the pears for 20-25 minutes, or until a paring knife slides into the flesh with slight resistance. Tip: The poaching time may vary based on the ripeness of the pears, so check periodically.
4. Once poached, remove the saucepan from the heat and allow the pears to cool in the liquid for 10 minutes. This step enhances the flavor absorption.
5. Using a slotted spoon, transfer the pears to a serving dish. Tip: Reduce the poaching liquid over medium heat until it thickens slightly, about 5 minutes, to create a luxurious syrup.
6. Drizzle the pears with the reduced syrup and serve at room temperature or slightly chilled. Tip: For an elegant presentation, garnish with edible lavender flowers or a sprinkle of finely chopped pistachios.

Zesty yet refined, these poached pears boast a tender texture that contrasts beautifully with the silky syrup, while the lavender honey imparts a subtle, aromatic sweetness. Serve them alongside a dollop of crème fraîche or a scoop of vanilla bean ice cream for a truly indulgent experience.

Balsamic Vinegar and Black Pepper Poached Pears

Zesty yet sophisticated, this dish transforms the humble pear into a sublime dessert that marries the tangy depth of balsamic vinegar with the sharp bite of black pepper, creating a harmony of flavors that’s both unexpected and utterly delightful.

Ingredients

• 4 firm, ripe Bosc pears, peeled, cored, and halved lengthwise
• 2 cups high-quality balsamic vinegar
• 1 cup granulated sugar
• 1 tablespoon whole black peppercorns, lightly crushed
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise
• 2 cups water

Instructions

1. In a large saucepan, combine the balsamic vinegar, sugar, black peppercorns, cinnamon stick, vanilla bean, and water. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves completely.
2. Gently place the pear halves into the simmering liquid, ensuring they are fully submerged. If necessary, place a round of parchment paper directly on the surface to keep the pears submerged.
3. Reduce the heat to low and poach the pears for 20-25 minutes, or until they are tender when pierced with a knife but still hold their shape.
4. Using a slotted spoon, carefully remove the pears from the liquid and set aside on a serving platter.
5. Increase the heat to medium-high and reduce the poaching liquid by half, about 15-20 minutes, until it thickens slightly and becomes syrupy.
6. Strain the reduced syrup through a fine-mesh sieve to remove the peppercorns, cinnamon stick, and vanilla bean, then drizzle over the poached pears.

Unveil these poached pears with a dollop of crème fraîche or a scoop of vanilla bean ice cream to complement their velvety texture and complex, sweet-tart flavor profile. The reduction syrup, with its glossy sheen and concentrated taste, adds a final touch of elegance to this visually stunning dish.

Poached Pears with Saffron and Pistachios

On a crisp autumn evening, few desserts capture the essence of seasonal elegance quite like poached pears, their delicate flesh infused with the golden warmth of saffron and the subtle crunch of pistachios. This dish, a harmonious blend of textures and flavors, is as visually stunning as it is delectable, offering a sophisticated finale to any meal.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 1 cup granulated sugar
• 4 cups water
• 1/2 teaspoon saffron threads
• 1/2 cup shelled pistachios, lightly toasted and roughly chopped
• 1 vanilla bean, split lengthwise
• 1 tablespoon fresh lemon juice

Instructions

1. In a large saucepan, combine the sugar, water, saffron threads, and vanilla bean. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
2. Add the peeled pears and lemon juice to the saucepan, ensuring the pears are fully submerged. Reduce the heat to low and simmer gently for 20-25 minutes, or until the pears are tender when pierced with a knife but still hold their shape.
3. Carefully remove the pears from the poaching liquid and set aside to cool slightly. Increase the heat to medium-high and reduce the poaching liquid until it thickens slightly, about 10 minutes, to create a light syrup.
4. While the pears cool, toast the pistachios in a dry skillet over medium heat for 2-3 minutes, until fragrant and lightly golden, stirring frequently to prevent burning.
5. To serve, place each pear on a dessert plate, drizzle with the reduced saffron syrup, and sprinkle generously with the toasted pistachios.

Finished with a glossy sheen of saffron syrup and a confetti of pistachios, these pears offer a luxurious contrast of silky and crunchy textures. The aromatic saffron and vanilla elevate the fruit’s natural sweetness, making this dish a memorable end to any gathering.

Coconut Milk Poached Pears with Lime Zest

Delightfully refreshing and subtly sweet, this dessert marries the creamy richness of coconut milk with the delicate texture of poached pears, elevated by a bright hint of lime zest. Perfect for a summer evening, it’s a dish that promises to transport your senses to a tropical paradise with every spoonful.

Ingredients

• 4 firm, ripe Bosc pears, peeled and cored
• 2 cups full-fat coconut milk
• 1/2 cup granulated sugar
• 1 vanilla bean, split lengthwise
• 1 tablespoon fresh lime zest
• 1/4 teaspoon fine sea salt

Instructions

1. In a medium saucepan over low heat, combine the coconut milk, sugar, vanilla bean, and sea salt. Stir gently until the sugar has completely dissolved, about 3 minutes.
2. Increase the heat to medium and bring the mixture to a gentle simmer, allowing the flavors to meld for 5 minutes. Tip: Avoid boiling to prevent the coconut milk from separating.
3. Add the peeled and cored pears to the saucepan, ensuring they are fully submerged. Reduce the heat to low and poach the pears for 20-25 minutes, turning occasionally, until they are tender but still hold their shape.
4. Remove the pears from the liquid and set aside to cool slightly. Tip: Reserve the poaching liquid to reduce into a syrup for serving.
5. While the pears cool, increase the heat to medium-high and reduce the poaching liquid by half, about 10 minutes, until it thickens slightly. Strain to remove the vanilla bean.
6. Sprinkle the poached pears with fresh lime zest before serving. Tip: For an extra touch of elegance, serve the pears with a drizzle of the reduced coconut syrup and a scoop of vanilla bean ice cream.

Juxtaposing the creamy coconut milk with the zesty lime, this dessert offers a harmonious balance of flavors and textures. Serve it chilled for a refreshing treat or warm for a comforting end to any meal.

Poached Pears in Green Tea with Jasmine

Just as the first light of dawn brings a promise of freshness, so does this exquisite dish of Poached Pears in Green Tea with Jasmine, a harmonious blend of delicate flavors and aromatic elegance that captivates the senses.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 4 cups filtered water
• 2 tablespoons high-quality green tea leaves
• 1 tablespoon dried jasmine flowers
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1 star anise pod
• 1 teaspoon vanilla extract

Instructions

1. In a medium saucepan, combine the filtered water, green tea leaves, jasmine flowers, sugar, cinnamon stick, and star anise. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely, about 3 minutes.
2. Reduce the heat to low and add the peeled pears to the saucepan, ensuring they are fully submerged. Cover and poach for 25 minutes, turning the pears halfway through to ensure even coloring and infusion of flavors.
3. Remove the saucepan from the heat and stir in the vanilla extract. Let the pears cool in the liquid for 10 minutes to absorb the aromatic flavors fully.
4. Using a slotted spoon, carefully transfer the pears to serving plates. Strain the poaching liquid and drizzle a small amount over each pear for a glossy finish.
5. For an enhanced presentation, garnish each pear with a few fresh jasmine flowers or a sprinkle of edible gold dust for a touch of luxury.

Each bite of these poached pears offers a sublime texture, tender yet firm, with the floral notes of jasmine and the earthy undertones of green tea creating a sophisticated flavor profile. Serve them alongside a dollop of crème fraîche or a scoop of vanilla bean ice cream for a delightful contrast in temperatures and textures.

Rosemary and Thyme Infused Poached Pears

Zesty yet sophisticated, this dish transforms the humble pear into a culinary masterpiece, delicately poached in a fragrant bath of rosemary and thyme, offering a sublime balance of sweet and herbal notes.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 1 cup dry white wine
• 1/2 cup granulated sugar
• 2 cups water
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 1 vanilla bean, split lengthwise
• 1 cinnamon stick

Instructions

1. In a medium saucepan, combine the white wine, granulated sugar, water, rosemary, thyme, vanilla bean, and cinnamon stick. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
2. Carefully add the peeled pears to the simmering liquid, ensuring they are fully submerged. If necessary, place a small lid or parchment paper round directly on the surface to keep the pears underwater.
3. Reduce the heat to low and poach the pears for 20-25 minutes, or until they are tender when pierced with a knife but still hold their shape. Tip: The poaching time may vary based on the ripeness of the pears, so check for doneness starting at 20 minutes.
4. Once poached, remove the pears from the liquid with a slotted spoon and set aside to cool slightly. Tip: For a more intense flavor, allow the pears to cool in the poaching liquid.
5. Meanwhile, increase the heat to medium-high and reduce the poaching liquid by half, about 10-15 minutes, until it thickens slightly into a syrup. Strain the syrup to remove the herbs and spices.
6. Serve the pears warm or at room temperature, drizzled with the reduced syrup. Tip: For an elegant presentation, serve each pear on a small pool of crème anglaise with a sprinkle of chopped pistachios.

Lusciously tender with a subtle herbal aroma, these poached pears are a testament to the beauty of simple ingredients elevated through careful preparation. The reduced syrup adds a glossy finish and a concentrated burst of flavor, making each bite a harmonious blend of sweetness and spice.

Poached Pears with Almond Cream

Radiant in their simplicity, poached pears with almond cream offer a sublime finale to any meal, blending the delicate sweetness of fruit with the rich, nutty undertones of almond. This dessert, both light and indulgent, is a testament to the elegance of minimal ingredients transformed through careful technique.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 1 cup granulated sugar
• 4 cups water
• 1 vanilla bean, split lengthwise
• 1 cup heavy cream
• 1/4 cup almond paste, finely crumbled
• 1 tbsp confectioners’ sugar
• 1/2 tsp pure almond extract

Instructions

1. In a large saucepan, combine the granulated sugar, water, and the scraped seeds of the vanilla bean. Bring to a simmer over medium heat, stirring until the sugar dissolves completely.
2. Gently add the peeled pears to the simmering syrup, ensuring they are fully submerged. Reduce the heat to low and poach the pears for 20-25 minutes, or until they are tender when pierced with a knife but still hold their shape.
3. While the pears poach, prepare the almond cream by whisking together the heavy cream, crumbled almond paste, confectioners’ sugar, and almond extract in a chilled bowl until soft peaks form. Chill until ready to serve.
4. Once the pears are poached, carefully remove them from the syrup and let them cool slightly on a wire rack. Reserve the poaching liquid for another use, if desired.
5. To serve, place each pear on a dessert plate and generously spoon the almond cream over the top. For an extra touch of elegance, lightly toast some slivered almonds and sprinkle them over the cream.

Creating a harmonious balance of flavors and textures, the tender pears contrast beautifully with the velvety almond cream, while the subtle vanilla infusion elevates the dish. Consider serving this dessert with a drizzle of the reduced poaching syrup for added depth and a glossy finish.

Gingerbread Spiced Poached Pears

Just as the crisp autumn air begins to whisper through the trees, our Gingerbread Spiced Poached Pears emerge as a sublime fusion of seasonal warmth and sophisticated sweetness. This dish, with its delicate balance of spicy gingerbread notes and the natural, mellow sweetness of pears, is a testament to the elegance of simplicity in dessert form.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 3 cups water
• 1 cup granulated sugar
• 1 cinnamon stick
• 3 whole cloves
• 1 star anise pod
• 1 tbsp freshly grated ginger
• 1 tsp vanilla extract
• 1/2 tsp ground nutmeg

Instructions

1. In a large saucepan, combine water, granulated sugar, cinnamon stick, whole cloves, star anise pod, freshly grated ginger, and ground nutmeg. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves completely.
2. Reduce the heat to low and add the peeled pears to the saucepan, ensuring they are fully submerged in the spiced syrup. Cover and simmer for 20-25 minutes, or until the pears are tender but still hold their shape.
3. Using a slotted spoon, carefully remove the pears from the syrup and set aside on a serving plate. Tip: For an even infusion of flavors, let the pears cool in the syrup for an additional 10 minutes before serving.
4. Increase the heat to medium-high and reduce the spiced syrup by half, about 10 minutes, until it thickens slightly. Stir in vanilla extract during the last minute of reduction.
5. Drizzle the reduced syrup over the poached pears. Tip: For a glossy finish, lightly brush the pears with the syrup using a pastry brush.
6. Serve the pears warm or at room temperature. Tip: Accompany with a dollop of crème fraîche or a scoop of vanilla bean ice cream for contrasting textures.

Now, these Gingerbread Spiced Poached Pears offer a tender bite with a symphony of warm spices that linger pleasantly on the palate. Consider garnishing with a sprinkle of edible gold dust for a festive touch or serving alongside a slice of almond cake for a more decadent dessert experience.

Poached Pears with Raspberry Coulis

Captivating in its simplicity and elegance, this dessert transforms humble pears into a luxurious treat, adorned with a vibrant raspberry coulis that dances between sweet and tart, promising a finale to any meal that’s as visually stunning as it is delicious.

Ingredients

• 4 firm, ripe Bosc pears, peeled, halved, and cored
• 1 cup granulated sugar
• 4 cups water
• 1 vanilla bean, split and seeds scraped
• 1 cinnamon stick
• 2 cups fresh raspberries
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon confectioners’ sugar

Instructions

1. In a large saucepan, combine the granulated sugar, water, vanilla bean and seeds, and cinnamon stick. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves completely.
2. Reduce the heat to low and add the pear halves to the syrup. Simmer gently for 15-20 minutes, or until the pears are tender when pierced with a knife but still hold their shape.
3. While the pears poach, prepare the raspberry coulis by blending the fresh raspberries, lemon juice, and confectioners’ sugar in a food processor until smooth. Strain through a fine-mesh sieve to remove seeds, pressing gently with a spatula.
4. Once the pears are tender, remove them from the syrup with a slotted spoon and set aside to cool slightly. Reserve the poaching liquid for another use, if desired.
5. To serve, place two pear halves on each plate and drizzle generously with the raspberry coulis. For an extra touch of elegance, garnish with a few whole raspberries or a sprig of mint.

Beautifully tender yet firm, the pears absorb the aromatic syrup, while the coulis adds a burst of freshness. Serve this dessert with a dollop of crème fraîche or a scoop of vanilla bean ice cream to elevate the experience further.

Chai Tea Poached Pears

Yield to the allure of ‘Chai Tea Poached Pears,’ a dish that marries the delicate sweetness of ripe pears with the warm, aromatic spices of chai tea, creating a dessert that’s as visually stunning as it is delicious. Perfect for autumn evenings or as a refined finish to a dinner party, this recipe promises to enchant your palate with its harmonious blend of flavors.

Ingredients

– 4 firm, ripe Bosc pears, peeled with stems intact
– 4 cups water
– 2 cups granulated sugar
– 4 chai tea bags
– 1 cinnamon stick
– 4 whole cloves
– 1 star anise
– 1 vanilla bean, split lengthwise
– 1 tbsp freshly squeezed lemon juice

Instructions

1. In a large saucepan, combine water, granulated sugar, chai tea bags, cinnamon stick, cloves, star anise, and the split vanilla bean. Bring to a gentle boil over medium heat, stirring occasionally until the sugar dissolves completely.
2. Reduce the heat to low and add the peeled pears and lemon juice to the saucepan, ensuring the pears are fully submerged in the liquid. If necessary, place a small lid or plate on top to keep them underwater.
3. Simmer the pears gently for 20-25 minutes, or until they are tender when pierced with a knife but still hold their shape. Avoid overcooking to maintain their structure.
4. Carefully remove the pears from the liquid and set them aside to cool slightly. Meanwhile, increase the heat to medium-high and reduce the poaching liquid by half, about 10-15 minutes, until it thickens slightly into a syrup.
5. Strain the reduced syrup through a fine-mesh sieve to remove the spices and tea bags, then drizzle it over the poached pears before serving.
With their tender flesh infused with the essence of chai spices, these pears offer a sublime balance of sweetness and warmth. Serve them atop a dollop of crème fraîche or alongside a scoop of vanilla bean ice cream for an extra indulgent treat.

Poached Pears with Caramel Sauce

Captivating in its simplicity yet sophisticated in flavor, poached pears with caramel sauce is a dessert that marries the delicate sweetness of fruit with the rich depth of caramel, creating a harmonious balance that delights the palate.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 1 cup granulated sugar
• 2 cups water
• 1 vanilla bean, split lengthwise
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• 1/4 tsp fine sea salt

Instructions

1. In a medium saucepan, combine the granulated sugar and water over medium heat, stirring until the sugar dissolves completely.
2. Add the split vanilla bean to the saucepan, bringing the mixture to a gentle simmer over medium-low heat.
3. Carefully place the peeled pears into the simmering syrup, ensuring they are fully submerged. Poach for 15-20 minutes, or until the pears are tender when pierced with a knife.
4. While the pears poach, prepare the caramel sauce by melting the unsalted butter in a separate saucepan over medium heat.
5. Add the remaining 1/2 cup of granulated sugar to the melted butter, stirring constantly until the sugar turns a deep amber color, about 5 minutes.
6. Slowly whisk in the heavy cream, taking care as the mixture will bubble vigorously. Continue to cook for another 2 minutes until the sauce thickens slightly.
7. Remove the caramel sauce from heat and stir in the fine sea salt, enhancing the sauce’s flavor profile.
8. Once the pears are tender, remove them from the poaching liquid and let them cool slightly on a wire rack.
9. To serve, place each pear on a plate and drizzle generously with the warm caramel sauce.

An exquisite dessert, the poached pears offer a tender, juicy bite that contrasts beautifully with the silky, rich caramel sauce. For an added touch of elegance, serve alongside a scoop of vanilla bean ice cream or a sprinkle of toasted nuts for texture.

Pomegranate Poached Pears with Mint

Harmoniously blending the lush sweetness of pomegranate with the delicate subtlety of pears, this dish is a celebration of flavors that dance elegantly on the palate. Perfect for a sophisticated dessert or a refined brunch addition, it promises to enchant with its vibrant hues and refreshing taste.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 2 cups pure pomegranate juice, not from concentrate
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1 star anise pod
• 1/2 vanilla bean, split lengthwise
• 1/4 cup fresh mint leaves, finely chiffonaded
• 1 tbsp lemon juice, freshly squeezed

Instructions

1. In a medium saucepan, combine the pomegranate juice, sugar, cinnamon stick, star anise, and vanilla bean. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely.
2. Add the peeled pears to the saucepan, ensuring they are fully submerged. If necessary, place a small lid or parchment paper directly on the surface to keep them immersed.
3. Reduce the heat to low and poach the pears for 20-25 minutes, turning them occasionally for even color absorption, until they are tender but still hold their shape.
4. Remove the pears from the liquid and set aside. Increase the heat to medium-high and reduce the poaching liquid by half, about 10 minutes, until it thickens slightly.
5. Stir in the lemon juice and half of the mint leaves into the reduced syrup, then remove from heat.
6. To serve, place each pear on a dessert plate, drizzle with the syrup, and garnish with the remaining mint leaves.

Not only does this dessert boast a stunning presentation, but the pears also absorb the aromatic spices and pomegranate’s tangy sweetness, creating a melt-in-your-mouth experience. For an extra touch of elegance, serve alongside a dollop of crème fraîche or a scoop of vanilla bean ice cream.

Poached Pears in Chamomile Syrup

Gracefully poached to perfection, these pears in chamomile syrup offer a delicate balance of floral and fruity notes, making them an exquisite dessert that’s as visually stunning as it is delicious. The gentle infusion of chamomile elevates the natural sweetness of the pears, creating a dish that’s both light and deeply flavorful.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 2 cups water
• 1 cup granulated sugar
• 1/4 cup dried chamomile flowers
• 1 vanilla bean, split lengthwise
• 1 tbsp fresh lemon juice

Instructions

1. In a medium saucepan, combine water, sugar, chamomile flowers, and the scraped seeds of the vanilla bean. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
2. Add the peeled pears and lemon juice to the saucepan, ensuring the pears are fully submerged. If necessary, place a small lid or parchment paper directly on the surface to keep them underwater.
3. Reduce the heat to low and gently poach the pears for 15-20 minutes, or until a knife slides easily into the flesh. Avoid overcooking to maintain their shape.
4. Remove the pears from the syrup with a slotted spoon and set aside. Increase the heat to medium-high and reduce the syrup by half, about 10 minutes, for a more concentrated flavor.
5. Strain the syrup through a fine-mesh sieve to remove the chamomile flowers and vanilla bean, then pour over the poached pears.

Meticulously prepared, these poached pears boast a tender yet firm texture, enveloped in a syrup that’s aromatic with chamomile and vanilla. Serve them chilled with a dollop of crème fraîche or alongside a slice of almond cake for an elegant dessert pairing.

Lemon and Basil Poached Pears

Amidst the warmth of summer, there’s no dessert more refreshing than the delicate balance of sweet and tart found in poached pears, especially when infused with the bright notes of lemon and the aromatic whisper of basil.

Ingredients

• 4 firm Bosc pears, peeled, halved, and cored
• 1 cup granulated sugar
• 2 cups water
• 1 lemon, zest peeled in wide strips and juiced
• 1/4 cup fresh basil leaves, lightly bruised
• 1 vanilla bean, split lengthwise

Instructions

1. In a medium saucepan, combine sugar, water, lemon zest, lemon juice, basil leaves, and the split vanilla bean. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves completely, about 5 minutes.
2. Gently add the pear halves to the simmering syrup, ensuring they are fully submerged. Reduce heat to low and poach for 15-20 minutes, or until the pears are tender when pierced with a knife but still hold their shape.
3. Using a slotted spoon, carefully remove the pears from the syrup and set aside to cool slightly. Tip: For an intensified flavor, allow the pears to cool in the syrup for an additional 10 minutes.
4. While the pears cool, increase the heat to medium-high and reduce the syrup by half, about 10 minutes, until it thickens slightly. Strain the syrup to remove the zest, basil, and vanilla bean.
5. Serve the poached pears warm or at room temperature, drizzled with the reduced syrup. Tip: For a stunning presentation, garnish with a fresh basil leaf and a sprinkle of lemon zest.

Not only do these pears boast a melt-in-your-mouth texture, but their vibrant flavor profile makes them a versatile dessert that pairs beautifully with a dollop of crème fraîche or a scoop of vanilla bean ice cream.

Poached Pears with Vanilla Bean Ice Cream

Heirloom pears, gently poached in a fragrant syrup and paired with a scoop of artisanal vanilla bean ice cream, offer a dessert that is as visually stunning as it is delectably sophisticated.

Ingredients

• 4 firm, ripe heirloom pears, peeled with stems intact
• 2 cups granulated sugar
• 4 cups water
• 1 vanilla bean, split lengthwise
• 1 cinnamon stick
• 1 tbsp fresh lemon juice
• 1 pint premium vanilla bean ice cream

Instructions

1. In a large saucepan, combine the granulated sugar, water, split vanilla bean, cinnamon stick, and fresh lemon juice. Bring to a simmer over medium heat, stirring occasionally until the sugar is completely dissolved.
2. Carefully add the peeled pears to the simmering syrup, ensuring they are fully submerged. Reduce the heat to low and poach the pears for 20-25 minutes, or until they are tender when pierced with a knife but still hold their shape.
3. Remove the saucepan from the heat and allow the pears to cool in the syrup for 10 minutes. This step enhances the pears’ absorption of the syrup’s flavors.
4. Using a slotted spoon, gently transfer the pears to individual serving plates. Drizzle each pear with a spoonful of the poaching syrup for added gloss and flavor.
5. Serve each poached pear with a generous scoop of vanilla bean ice cream alongside. For an elegant presentation, garnish with a cinnamon stick or a drizzle of the reduced poaching syrup.

Gracefully balancing the delicate sweetness of the pears with the rich creaminess of the ice cream, this dessert is a testament to the beauty of simplicity. The subtle vanilla and cinnamon undertones elevate the dish, making it a perfect finale to any gourmet meal.

Whiskey Infused Poached Pears

Velvety and rich, these Whiskey Infused Poached Pears are a sublime dessert that marries the warmth of whiskey with the delicate sweetness of ripe pears, creating a dish that’s as sophisticated as it is comforting.

Ingredients

• 4 firm, ripe Bosc pears, peeled with stems intact
• 2 cups high-quality bourbon whiskey
• 1 cup granulated sugar
• 2 cups water
• 1 vanilla bean, split lengthwise
• 1 cinnamon stick
• 1 star anise
• 1/2 cup crème fraîche, for serving
• 1/4 cup toasted pecans, finely chopped, for garnish

Instructions

1. In a large saucepan, combine the bourbon whiskey, granulated sugar, water, vanilla bean, cinnamon stick, and star anise. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar is completely dissolved.
2. Carefully add the peeled pears to the simmering liquid, ensuring they are fully submerged. If necessary, place a small plate on top to keep them under the liquid.
3. Reduce the heat to low and poach the pears for 25-30 minutes, or until they are tender when pierced with a knife but still hold their shape.
4. Using a slotted spoon, remove the pears from the liquid and set aside on a plate to cool slightly.
5. Increase the heat to medium-high and reduce the poaching liquid by half, about 15-20 minutes, until it thickens slightly into a syrup.
6. To serve, place each pear on a dessert plate, drizzle with the reduced whiskey syrup, and accompany with a dollop of crème fraîche and a sprinkle of toasted pecans.

Perfectly balanced, the pears emerge tender yet firm, enveloped in a syrup that carries the deep, aromatic flavors of whiskey and spice. For an extra touch of elegance, serve alongside a shortbread cookie or a scoop of vanilla bean ice cream.

Poached Pears with Goat Cheese and Walnuts

Yieldingly tender and subtly sweet, poached pears with goat cheese and walnuts offer a harmonious blend of textures and flavors, perfect for an elegant dessert or a sophisticated appetizer. This dish, with its delicate balance of creamy, crunchy, and fruity elements, is a testament to the beauty of simple ingredients transformed through careful preparation.

Ingredients

• 4 firm, ripe Bosc pears, peeled and cored
• 2 cups dry white wine
• 1 cup granulated sugar
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise
• 4 oz fresh goat cheese, at room temperature
• 1/2 cup walnuts, toasted and roughly chopped
• 1 tbsp honey, for drizzling

Instructions

1. In a medium saucepan, combine the white wine, granulated sugar, cinnamon stick, and vanilla bean. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves completely.
2. Add the peeled and cored pears to the simmering liquid, ensuring they are fully submerged. Reduce the heat to low and poach the pears for 20-25 minutes, or until they are tender when pierced with a knife but still hold their shape.
3. While the pears are poaching, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Set aside to cool.
4. Once the pears are tender, remove them from the poaching liquid with a slotted spoon and set aside to cool slightly. Increase the heat to medium-high and reduce the poaching liquid by half, about 10 minutes, until it thickens slightly into a syrup.
5. To serve, place each pear on a serving plate. Fill the core of each pear with a generous dollop of goat cheese, then sprinkle with the toasted walnuts. Drizzle with honey and a spoonful of the reduced poaching syrup.

Meticulously prepared, this dish presents a delightful contrast between the soft, wine-infused pears and the creamy tang of goat cheese, all brought together by the earthy crunch of walnuts. For an extra touch of elegance, serve alongside a glass of the same wine used in the poaching liquid, enhancing the dish’s aromatic complexity.

Conclusion

Variety is the spice of life, and our roundup of 25 Delicious Poached Pears Recipes offers just that! From elegant dinners to cozy autumn nights, there’s a recipe for every moment. We’d love to hear which ones become your favorites—drop us a comment below. Loved this collection? Share the sweetness with friends by pinning this article on Pinterest. Happy cooking!