Simple Poached Pears
Elegant & Easy: Simple Poached Pears
If you need a dessert that’s sure to impress, yet requires next to no skill and minimal effort I must introduce you to my good friend – the poached pear. She’s so simple yet feels luxurious. The little black dress of desserts. Sure it’s been done before, but if you’re in a pinch she’s always there, ready to get the job done. There are infinite ways to flavour a poached pear, and just as many ways to serve one. The important thing to remember is that we are poaching, not simmering or boiling so keep an eye on those bubbles. If you need a visual guide just imagine the bubbles from a boil are at a rave, the bubbles from a simmer are doing the Cha Cha Slide, and the bubbles from a poach are middle schoolers leaving room for Jesus during Aerosmith’s “I don’t want to miss a thing”. And if this very subjective guide isn’t cutting it and you like specifics, don’t let the poaching liquid get higher that 180F.
When it comes to serving the Poached Pears you could simply use a melon baller to remove the core and serve them whole, or cut them in half, but here in this recipe, I’ve cut them into wedges to decrease the cooking time, and because I wanted to see how little syrup I could get away with using.
Why You’ll Love This Recipe for Simple Poached Pears
- Minimal Ingredients – Only pantry staples and one pear.
- Easy Yet Elegant – Looks and tastes impressive, takes almost no effort.
- Versatile – Enjoy warm or chilled, on its own or with add-ons.
- Gently Spiced & Fragrant – Cinnamon, star anise, and citrus make it irresistible.
- Great for Meal Prep – Keeps well for easy desserts or breakfasts.
Ingredients & Substitutions
- Pear (1, peeled & sliced into eight wedges) – Any firm pear works (Bosc, Anjou, or Bartlett).
- Water (1 ¼ cups) – The base of the poaching liquid.
- White Sugar (⅓ cup) – Creates a light syrup; can swap with honey or maple syrup.
- Cinnamon Stick (1) – Adds warmth; can use ground cinnamon in a pinch but it will muddy the aesthetic.
- Star Anise (1 pod) – Subtle licorice-like aroma; optional but recommended.
- Orange Peel (1-inch strip) – Adds citrus brightness; lemon peel works too.
- Black Peppercorns (2-3) – Adds a mild heat that enhances flavours (optional but elevates the dish).
Step-by-Step Instructions
1. Prepare the Pear
- Peel the pear, leaving the stem intact for presentation (optional).
- Cut in half, core then cut into eight wedges.
2. Make the Poaching Liquid
- In a small saucepan, combine water, sugar, cinnamon, star anise, orange peel, and peppercorns.
- Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.
3. Poach the Pear
- Lower the pear into the poaching liquid.
- Cover with a parchment paper lid (cartouche).
- Poach gently for 10-20 minutes, turning occasionally for even cooking.
- It’s ready when a knife slides in easily but the pear still holds its shape.
4. Cool & Serve
- Remove the pear and let it rest in the syrup for more flavour (if time allows).
- Serve warm or chill the pears in their syrup in the fridge for later.
Serving Suggestions
- Classic & Simple: Serve as-is with a drizzle of the poaching syrup.
- With Yogurt: A dollop of Greek yogurt and a sprinkle of granola.
- As Dessert: Serve with vanilla ice cream or whipped cream.
- With Cake: A perfect topping for pound cake or pancakes.
- Savory Twist: Pair with cheese and nuts on a charcuterie board.
Storage & Make-Ahead Tips
- Fridge: Store pears in their syrup in an airtight container for up to 5 days.
- Reheat: Warm gently on the stove or serve cold.
- Freezing? Not recommended.
Variations & Customizations
- Swap the Spices – Try cloves, vanilla bean, or fresh ginger.
- Make It Boozy – Add a splash of white wine, port or dark rum to the poaching liquid.
- Use a Different Citrus – Lemon or grapefruit peel for a twist.
- Reduce the Sugar – Use less sugar or swap in honey or maple syrup
- Try a Different Fruit – Apples, plums or peaches also poach beautifully.
Did you try this recipe?
If you tried this recipe for simply poached pears I’d love to hear about it! Tag me at @at.home.gastronome on Instagram!
Simple Poached Pear
Equipment
- Cutting Board
- Chefs Knife
- Y Peeler
- Small Pot
- Measuring Cups
- Parchment Paper (cut into a circle that will fit into the pot)
Ingredients
- 1 Pear
- 1 1/4 cups Water
- 1/3 cup White Sugar
- 1 Cinnamon Stick
- 1 Star Anise
- 1 – 1" strip Orange Peel
- 2-3 Black Peppercorns
Instructions
- Peel and core the pear then cut each half into four wedges and set aside.
- Bring the remaining ingredients to a simmer until the sugar has dissolved.
- Carefully add the wedges of pear to the poaching liquid, nestling them in so they are all fully submerged, cover with the parchment circle. Continue to cook until the pear is tender when pierced, about 10-20 minutes.*The ripeness and size of the pear will greatly impact the cooking time so keep a keen eye!
