This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
19 K 5/5 (2 reviews)
30 min.
Easy
4 pears
3 IngredientsLast modified on: November 22th 2023
For 4 pears, you will need:
4 Pears
3 pinches 
800 ml 
Times for this recipe
Preparation: 20 min.
Cooking: 10 min.
All in all: 30 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 10 RDI=4 % | 2,200 RDI=210 % | 1 RDI=0 % | 1,380 RDI=70 % | 5,760 RDI: 70 % |
| Per 100 g | 0 | 140 RDI=10 % | 0 | 90 RDI=5 % | 380 RDI: 5 % |
| Per pears | 2 RDI=1 % | 550 RDI=50 % | 0 | 340 RDI=20 % | 1,440 RDI: 20 % |
How much will it cost?
- For 4 pears : 3.95 €
- Per pears : 1.00 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
Some other recipes using this recipeSee them all 6
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.
46 K 1 hour 2 min.
Pear and strawberry verrine with tiramisu cream
For this recipe, layers of cookie, pear and strawberry in a beautiful verrine, bound with a tiramisu-style cream.
14 K 1 hour 15 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
292 K4.7 55 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.
23 K 1 hour 30 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.
41 K 60 min.
This recipe uses (among others)
Poaching syrup
You can get more informations, or check-out other recipes which use it, for example: Coupe Augustin, How to poach peaches, Citrus tart, Peach and green tea tart, Pear and chocolate tart with a hint of mint, ... See them all 6
Pears
Like these other recipes: Pear tart with almond cream, Pears and caramelised walnut samosas , Pear and lime meringue pie, Pear, grapefruit and pistachio tart, Dijonnaise pear cake, ... See them all 20
Vitamin C
Like these other recipes: How to prevent peeled fruit or vegetables turning brown, Pistachio and spinach pesto, Fruit coulis (fruit purée), Raspberry sorbet, Pear sorbet, ... See them all 22
Other recipes you may also like
Rice pudding (riz au lait)
My personal version of this classic family recipe.December 18th 2018403 K5 40 min.
How to cook Morteau sausage well
This is, in my opinion, the best smoked sausage. You can cook it in a number of ways, here are three of the best known.November 15th 20182.77 M 23.4 40 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.June 26th 2019632 K 24.4 2 hours 35 min.
How to extract passion fruit juice
Passion fruit are rather strange fruit as they do not really have much flesh, but rather seeds surrounded by a fine layer of pulp. Here is a way to extract the juice.March 23th 2011529 K 32.3 20 min.
French custard tart
Custard pie is made with a shortcrust pastry base, and filled with an egg vanilla "custard" mix (prepared beforehand). Filling and pastry cook together in the oven. It's a great classic of the French bakery, found in all good shops.July 13th 2022448 K 234.3 1 hour 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.