Spiced Poached Pears
Spiced poached pears make a delicious dessert or fruity addition to your breakfast with its warming yet pungent flavors. Sweet pears are poached in a honey-based syrup with chai spices. Make a batch on the day or ahead of time as make a perfect meal prep staple.
I love making these poached pears – not just because they are an easy yet impressive dessert but similar to my popular stewed apple and pears, they fill the kitchen with all the warming fall flavors.
Served on a bed of maple-sweetened Greek yogurt or with a scoop of no-churn ice cream, these spiced pears make an easy fruit-based dessert. Alternatively, you can add them to your morning oatmeal or yogurt bowls as a fruity addition to your breakfast.
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Spiced Poached Pears
Ingredients
- 4 pears Beurre Bosc or Peckham pears
- 4 cups water filtered
- 1/4 cup honey
- 1 cinnamon stick
- 2 cardamon pods
- 1 tbsp ginger peeled and sliced
- 1 tsp vanilla extract
Instructions
- Peel the pears but leave the stalks intact. Slice a little off the base of each pear so they sit flat on the plate later on.4 pears
- Combine water, honey, cinnamon stick, ginger, and cardamon pods in a heavy-based saucepan. Bring everything to a simmer and add the pears with a ladle.4 cups water, 1/4 cup honey, 1 cinnamon stick, 1 tbsp ginger, 2 cardamon pods
- Poach the pears gently for 40 minutes with a lid on the saucepan. You're after a low and slow simmer. Turn the fruit every 10 minutes while spooning the poaching liquid over the pears. Poach the pears until they're tender all the way through when pierced with a knife or toothpick. The cooking time will depend on the type of pears you're poaching.
- Once fully poached, remove the pears as well as the spices from the saucepan. Boil the liquid for 30 minutes without the lid to reduce it by about half, until thick you're left with a syrup. Reduce the liquid to a syrup by boiling it vigorously without the lid on the saucepan but keep an eye on it to prevent it from burning. Add the vanilla extract and stir. Let it cool down slightly. Return the poached pears to the syrup until serving.1 tsp vanilla extract
Notes
Nutrition
Ingredients and substitutions
- Pears – Ripe Beurre Bosc or Peckham pears are perfect for poaching, just make sure they are not too soft. The ideal ripeness for poaching pears is when they are just starting to soften and have a slight give when pressed. You can also use apples or a mix of both for a twist on this warming recipe.
- Honey – Mild, runny honey works best for this recipe. You can also substitute it with sugar, brown sugar, agave syrup, or maple syrup.
- Spices – Ginger, cinnamon, cardamon, and vanilla add warmth and depth to this recipe. You can also use my chai spice mix or add other warming spices such as cloves, nutmeg, or star anise.
