Poached pears


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.
9,252 5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: November 22th 2023
For 4 pears, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 20 min.
Cooking: 10 min.
All in all: 30 min.
When should you start or finish this recipe?
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.
Poached pears
Take 4 Pears, peel...

Stage 2
Poached pears
...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.

Stage 3
Poached pears
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.
Poached pears
Do this for all the pears.

Stage 5 - 10 min.
Poached pears
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
Poached pears
Leave to cool in the syrup, covered, until ready to use.

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.
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 recipe10 RDI=4 %2,200 RDI=210 %1 RDI=0 %1,380 RDI=70 %5,760 RDI: 70 %
Per 100 g0140 RDI=10 %090 RDI=5 %380 RDI: 5 %
Per pears2 RDI=1 %550 RDI=50 %0340 RDI=20 %1,440 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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
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.
37 K 1 hour 2 min.
Fresh fruit in sabayon
Fresh fruit in sabayon

Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
283 K4.7 55 min.
Poire Belle Hélène
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.
74 K4.7 20 min.
Pear and strawberry verrine with tiramisu cream
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.
2,523 1 hour 15 min.
Pear verbena tarts
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.
30 K 60 min.
This recipe uses (among others)
Other recipes you may also like
Sauce Normande (for fish)
Sauce Normande (for fish)
Sauce Normande (or Normandy sauce) is a classic of French cuisine. It is rather "old school", but deliciously velvety and comes in two versions, one for meat and one for seafood. Here is the version to accompany fish or shellfish.
January 1st 2020222 K4.8 40 min.
Rice pudding (riz au lait)
Rice pudding (riz au lait)
My personal version of this classic family recipe.
December 18th 2018390 K5 40 min.
How to cook hard-boiled eggs properly
How to cook hard-boiled eggs properly
A hard-boiled egg is properly cooked when: shell is not broken, white and yolk are firm, yolk is only yellow with no traces of green around it. Here are some tips to make this easy.
November 4th 20131.37 M 65 1 hour 30 min.
Potted meat (rillettes)
Potted meat (rillettes)
Potted meat (rillettes) is cooked long and slow in fat. Rillettes can be of pork or duck. Here is the pork version.
October 3rd 2019431 K 25 6 hours 50 min.
Chicken breasts with tarragon
Chicken breasts with tarragon
Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.
February 21th 2011305 K 15 1 hour 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-10-06)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
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.
I am not a leaving thing
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.

Back to top of page