Tender pears infused with warm cinnamon, citrus, and vanilla, this Poached Pears recipe is fancy without being fussy. The fruit is silky, the syrup is rich, and the whole thing comes together in under half an hour, making it just as perfect for a dinner party as it is for a cozy night in.
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You know those recipes that make people think you've been cooking all day? This is one of them.
Poaching transforms simple pears into something jewel-toned and fragrant, soaking up spices and a hint of citrus. It's my secret weapon when I want a make-ahead dessert that looks straight out of a restaurant (just like our Everyday Lemon Ricotta Cake does for citrus lovers). Both are proof that you don't have to work hard for a dessert that wows.
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What are poached pears?
Poached pears are simply peeled pears gently simmered in a flavorful liquid until tender (usually wine and/or juice) as well as sugar, spices, and citrus. The process infuses the fruit with flavor while keeping its shape, and the poaching liquid reduces into a syrup for serving. They're elegant, low-effort, and naturally gluten-free.
Why you'll love this recipe
- Makes plain pears feel fancy. Seriously, you just simmer them in syrup and suddenly they look like they belong in a French café.
- Perfect dessert for when you don't want last-minute stress. You can make them ahead and just pull them out when it's serving time.
- Totally customizable. Keep it cozy with cinnamon, go dramatic with red wine, or try your own spice mix.
- Effortless but impressive. Minimal chopping and no weird equipment needed, yet everyone will think you went all out.
- Friendly for almost everyone. Naturally gluten-free and easy to make without alcohol if you prefer.
Ingredients & Substitutions
You can find everything you need for this simple dessert in one trip to the grocery store.
Ingredient Notes:
- Pears: Firm, slightly underripe pears (like Bosc or Anjou) hold their shape best. Very ripe pears can turn mushy.
- White wine: A crisp, dry white like Sauvignon Blanc or Pinot Grigio works beautifully. No wine? Swap in apple juice or white grape juice for a family-friendly version.
- Sugar: Balances the tartness of the wine and helps create a glossy finish. Brown sugar adds a deeper caramel note.
- Pure maple syrup: Adds a subtle caramel-like sweetness and depth to the poaching liquid. (No fake pancake syrup, please.) If you're out, honey can be used but will give it a slightly floral flavor.
- Warm spices: Cinnamon sticks, whole cloves, or star anise add cozy flavor. Use one or a mix.
- Citrus: Lemon peel brightens the syrup and keeps flavors fresh. Orange peel can also be used.
- Vanilla bean or extract: A split vanilla bean infuses gentle flavor, but a splash of good vanilla extract works in a pinch.
Instructions
It takes less than 30 minutes to make this poached pears recipe from start to finish.
- Simmer poaching liquid. In a saucepan, combine wine (or juice), sugar, spices, and citrus zest. Cook over medium-low heat until sugar dissolves.
- Peel pears. Leave stems on for looks; trim bottoms so they stand upright. You can also dig out the core with a melon baller.
- Poach. Stand pears in liquid; cover with a parchment paper circle about the size of the pan and simmer gently 15-20 minutes, turning occasionally, until just tender.
- Reduce syrup (optional). Remove pears; raise heat to medium and cook liquid 5-7 minutes until slightly thickened. Spoon syrup over pears and enjoy warm, room temp or chilled.
FAQs
Yes! Swap the wine for apple juice or white grape juice for a non-alcoholic version. You'll still get delicious flavor.
Firm varieties like Bosc or Anjou hold their shape best and don't turn mushy.
Stored in their syrup in the fridge, they're good for up to 3 days.
Absolutely! They're great warm, room temp, or chilled straight from the fridge.
Helpful tips we swear by
- Pick a pot that's just right. Use one that lets the pears hang out, mostly submerged in liquid, without a ton of extra room. If it's too big, they'll just bob around like bumper cars.
- Coring is your call. You can skip it, but coring pears makes them a little easier (and neater) to eat. If you leave them whole, a melon baller works like a charm. Just core from the bottom to pop out the stem, then scoop the seeds in one go.
- Gentle heat is everything. Hard boiling can make pears go grainy or mushy in spots. Keep the bubbles slow and steady so the fruit cooks evenly and stays silky.
- Use a parchment lid. Laying a circle of parchment directly on top of the pears keeps them submerged in the syrup so they poach evenly, plus it helps the liquid reduce slowly without disappearing too fast.
- Reducing the syrup is totally up to you. In a rush or prefer a lighter sauce? Skip the extra simmer and serve the pears right in their warm poaching liquid. They'll still taste amazing.
- Make them ahead for stress-free hosting. These pears are just as good (if not better) after a few hours in the fridge. Poach them in the morning and let them hang out in their syrup until dessert time.
- Serving ideas that wow. A scoop of vanilla ice cream will catch the syrup as it melts, whipped cream makes it feel extra indulgent, and a drizzle of dark chocolate or caramel turns it into a dinner-party-level dessert with almost no effort.
- Red or white? Swapping white wine for red gives you bold, almost mulled-wine flavor and a deep ruby color that s gorgeous on the plate.
- Leftover syrup is liquid gold. It's spiced, citrusy, and sweet. Drizzle it on pancakes, swirl it into yogurt, or use it to moisten a slice of pound cake.
- Store smart. Keep the pears in an airtight container with enough syrup to cover them; it helps them stay tender and keeps the flavor fresh for up to 3 days.
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Recipe
Poached Pears
Equipment
Ingredients
- 750 ml white wine
- 1½ cups water
- ¼ cup granulated sugar
- ½ cup pure maple syrup
- lemon peel
- 6 whole cloves
- 2 cinnamon sticks
- 1 vanilla bean, cut in half (optional but highly recommended)
- 6 ripe but firm pears
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Instructions
- Place all ingredients except pears in a large dutch oven. Cook over medium heat until sugar is completely dissolved, stirring occasionally.750 ml white wine, 1½ cups water, ¼ cup granulated sugar, ½ cup pure maple syrup, lemon peel, 6 whole cloves, 2 cinnamon sticks, 1 vanilla bean, cut in half
- Peel and core pears and gently add to poaching liquid. Cut a round of parchment paper about the size of your pot and place it on top of the pears. Reduce heat and let the pears simmer for about 15-20 minutes, turning pears once or twice if needed. Pears will be done when easily pierced with the tip of a sharp knife.6 ripe but firm pears
- Optional: remove pears from poaching liquid and reduce liquid until slightly thickened, another 5-7 minutes.
- Serve immediately if desired, or cool pears completely and transfer pears and poaching liquid to a sealed container and refrigerate for up to 4 days.
Notes
- Choose pears with firmer flesh like Bosc or D'Anjou as they will stand up better to poaching.
- While the poaching liquid is heating, peel and core the pears and immediately add them to the liquid to prevent the pears from browning. A melon baller is an easy way to neatly core the pears. You can also poach pear halves or pear quarters if you prefer.
- Wine substitutions: Use red wine instead of white for ruby colored pears or omit the wine entirely and use a combination of water and fruit juice instead.
- Choose a pot that will allow the pears to be mostly submerged by the poaching liquid. Keep the syrup from reducing too quickly by placing a round of parchment paper over the top of the pears while they poach.
- Serve warm pears immediately with a scoop of ice cream, whipped cream or a drizzle of salted caramel sauce. If desired, you can also remove the pears from the poaching liquid and reduce the liquid by about half to spoon over the warm pears.
- If not serving pears immediately, allow them to completely cool in the poaching liquid. Transfer pears and liquid to a lidded container and refrigerate for up to 4 days.
- Pears can be served warm or chilled.
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Nutrition
Nutrition info not guaranteed to be accurate.
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