I love poached pears... especially in a sugar syrup! I have had a couple of people ask me how to poach pears so here is my simple version. It is so easy to do and makes an impressive end product. Basically, I always use a ratio of 1 part sugar to 4 parts water. You can increase this ratio if you want it to be more sweet. Just make sure you have enough water to cover all of your pears. Then I just add any flavours that I feel will flavour the pear nicely. I generally use anything that I have on hand. However, I find that brown sugar gives a greater depth of flavour and the berries add a yummy sweetness. You don't need to add the berries if they are too expensive. I normally buy a box of frozen berries for about $4.00. Once you have them in the freezer, you will find so many uses for them! Also, I really love vegan vanilla ice cream as an accompaniment. The hot pear really goes nicely with the creamy cool texture of the icecream. YUM YUM. I feel like one now!
4 pears, peeled
8 cups water
8 cups water
2 cups brown sugar
1 cup frozen berries
1 small lemon, juiced
1 teaspoon spices* (I used cinnamon)
vegan vanilla icecream (optional)
- In a saucepan on high heat, add water, brown sugar, berries, lemon juice and spices. Stir until the sugar has dissolved.
- Peel four pears from stalk down and slice off the bottom to allow it to stand up sturdily.
- Add pears to the pot of sugary liquid.
- Simmer for 15 to 30 minutes and keep turning the pears to make sure they are poached evenly on all sides.
- Take off the heat when they are as tender enough to your liking. I usually take them off when they are tender enough to be eaten with a spoon.
- Use a slotted spoon to remove pears from the pot. Serve with extra syrup, a sprinkling of cinnamon and a scoop of icecream.
- *You can use so many different spices. Choose your favourites! Such as dried cinnamon, cinnamon sticks, nutmeg, star anise etc...
- Make sure you keep turning the pears to ensure they cook evenly on all sides.
- Use the lemon rind as well if you want a citrus tang.