Versatile poached pears can be served fordessert or as an accompaniment to a savory appetizer or entr e.
Recipe: Classic Poached Pears
1 pound Bosc or Anjou pears 1/2 cup granulated sugar, or to taste 2 cups water 1 vanilla bean, split and scraped Juice and zest of 2 lemons
Peel pears leaving the stem intact, butcarefully using a melon baller remove the blossom end and scoopout the core if desired. Rub the pears with a cut lemon to preventthe flesh from discoloring.
In a saucepan which will hold all thepears standing upright, heat the sugar with the water, vanillabean, lemon rind and juice until the sugar is dissolved. Bringto a boil and add the prepared fruit. Make sure the fruit iscompletely covered by the syrup, if not double the recipe forsyrup or prepare the fruit in two batches.
Bring the fruit almost back to a boiland poach gently about 20 to 25 minutes until the fruit is semi-transparentand just tender when pierced with the point of a small knife.Cooking time will vary depending on the ripeness and varietyof the fruit.
Let the fruit cool to tepid in the syrup,then transfer to serving bowl or plate. Boil the syrup down untilit’s fairly thick and about half of it’s original volume. (Themore you reduce it though the sweeter and more concentrated theflavor of the syrup will be.) Strain syrup and pour over fruit.Serve cool or chilled.
Makes 4 servings.
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