Poached Pears
Poached pears, so elegant and refined they feel fancy, but they’re so simple you can make them any time. Simmered with hints of spice and warm undertones of raw honey, they are perfect for a crisp and cozy fall day. I like to serve them with plain Greek yogurt and my Coconut Oil Granola for a dressed up breakfast or with whipped crème fraiche and candied almonds for an impressive dessert.
Ingredients
4 medium pears, firm ripe Bosc, Bartlett, Anjou, peeled and cored
675 grams water
150 grams sugar, your choice of sugar
60 grams raw honey
1 medium lemon, zest and half of the juice
1/2 tsps vanilla extract, or 1/2 vanilla bean
2 grams salt, sea or kosher
1 medium cinnamon stick, or 1/2 tsp ground cinnamon
1 medium star anise
1 slice fresh ginger, 1 inch, sliced
Preparation
Peel pears, cut in half from top to bottom, leaving the stems intact. Using a melon baller, scoop out the center core of each pear half. (Alternately, you can leave the pears whole for poaching and use a melon baller to scoop out the seeds once cooked -- the poaching will just take a little longer.)
Combine water, sugar, honey, lemon, vanilla, salt, and spices in a small sauce pot and bring to a boil over medium-high heat.
Carefully place pears into the liquid and reduce heat to a simmer. Cover with a cartouche (or piece of parchment paper) and cook until tender, about 5 - 7 minutes.
Using a slotted spoon, transfer the pears from the syrup into another container to cool. Enjoy now warm or store with the cooled syrup in refrigeration for an even deeper flavor later.
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