1vanilla bean, cut in half (optional but highly recommended)
6ripe but firm pears
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
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.