Poached pears
Poached pears are used in a number of desserts. Here's a method for poaching them that you can use in all your recipes.
5,428 2 5
Last modified on: November 22th 2023
Keywords for this recipe:For 4 pears, you will need:
- 1
4 Pears - 2
3 pinches vitamin C - 3
800 ml Poaching syrup - Total weight: 1,520 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 18 min. | 10 min. | 28 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 8 min.
Take 4 Pears, peel...
Stage 2
...and drop them as you go into a bowl of cold water to which you've added 3 pinches vitamin C, or if you don't have any, the juice of a lemon.
We do this to prevent the pears from turning brown once peeled, as they oxidize very quickly.
We do this to prevent the pears from turning brown once peeled, as they oxidize very quickly.
Stage 3
Remove a pear from the water, cut it in 2 lengthways, remove the core (an apple scoop is ideal for this, or alternatively a small spoon), then the tail of each half, before plunging them back into the cold water.
Stage 4 - 10 min.
Do this for all the pears.
Stage 5 - 10 min.
Pour into a saucepan, add 800 ml Poaching syrup and cook over medium heat until a knife blade can easily cut through a pear.
Stage 6
Leave to cool in the syrup, covered, until ready to use.
Your poached pears are ready.
Your poached pears are ready.
Remarks
Poaching syrup can be flavored with vanilla, aniseed, lemon zest, etc. etc. Feel free to follow your ideas.
This syrup can be reused several times, and you can even freeze it between uses.
You'll find recipes that recommend using pear trimmings (peelings and hearts) to flavor the poaching syrup before using it. Having tried them with and without, I don't find any marked difference.
This syrup can be reused several times, and you can even freeze it between uses.
You'll find recipes that recommend using pear trimmings (peelings and hearts) to flavor the poaching syrup before using it. Having tried them with and without, I don't find any marked difference.
Keeping
Several days, in their syrup, in a closed jar and in the fridge.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 529 Kcal or 2,215 Kj | 3 gr | 341 gr | 1 gr |
| 26 % | 1 % | 32 % | <1 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 35 Kcal or 147 Kj | < 1 gr | 22 gr | < 1 gr |
| 2 % | <1 % | 2 % | <1 % |
| Per pears | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 132 Kcal or 553 Kj | 1 gr | 85 gr | < 1 gr |
| 7 % | <1 % | 8 % | <1 % |
How much will it cost?
- For 4 pears : 3.37 £
- Per pears : 0.84 £
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some recipes that use this recipe
Poire Belle Hélène
Poire Belle Hélène is a fairly simple cold dessert. The pears are poached in a vanilla-flavoured syrup, then served on top of vanilla ice cream with hot chocolate sauce poured over.
70K4.7 16 min.
Pear verbena tarts
Crisp sweetcrust pastry cases, a velvety diplomat cream flavoured with verbena, and slices of poached pears for delicious and dainty pear verbena tarts.
26K 59 min.
Tarte Bourdaloue
This tart is a classic of French pâtisserie. It's quite simple: a sweetcrust pastry case filled with almond cream and pears poached in syrup. Invented in the middle of the 19th century, it gets its name not from its creator but from Rue Bourdaloue, the street where he had his pâtisserie.
33K 1 hour 2 min.
Rice pudding with chestnuts and poached pears
A rice pudding a bit atypical, no sugar added, but chestnut cream instead, and served in a verrine with diced poached pears.
9,428 1 hour 28 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
280K4.7 55 min.
This recipe uses (among others)
 | Poaching syrup: You can get more informations, or check-out other recipes which use it, for example: Citrus tart, Peach Melba, Pear and chocolate tart with a hint of mint, Peach and green tea tart, Coupe Augustin, ... All |
 | Pears: You can check-out other recipes which use it, like for example: Belle-helene in a glass, Pear tart with almond cream, Pear and chocolate tart with a hint of mint, 4 pears salad with vanilla, Pear compote , ... All |
 | Vitamin C: You can get more informations, or check-out other recipes which use it, for example: Guacamole, Sorrel pesto, Pesto, Verrine of avocado mousse and crab, Carrot-top pesto, ... All |
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