These poached pears were just delicious! I used them for my pear frangipane tart recipe, which I will be uploading very soon, don’t worry. I would suggest getting firm pears so that once you have poached the pears, they don’t lose their shape.
Preparation Time 10 minutes
Cook Time 1 hour
Yields 4 poached pears
Ingredients
6 cups water
2 cups sugar
1 cinnamon stick
1 tablespoon vanilla
3-4 large pears
Instructions
Poach the pears: combine the water and sugar in a saucepan. Place over a medium heat and simmer until the sugar dissolves. Add the cinnamon stick and vanilla.
Peel the pears and leave the stems on. Rub the pears in lemon juice to prevent them from browning. Core the bottom part of the pear with a paring knife.
Gently lower the pears into the poaching liquid. The liquid should cover the pears completely. Cover the surface of the pot with a sheet of parchment paper. Cook the pears on a simmer for 10 minutes until the pears are 75% cooked through. Be careful not to overcook them, otherwise they will become mushy. Remove the pears from the liquid and cool them to room temperature.
Cut the pears in half and remove the core and the stem. Place them in a plate and chill them in the fridge until ready to use.
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