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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.
34 K 5/5 (3 reviews)520501
Last modified on: November 22th 2023
For 4 pears, you will need:
- 1
4 Pears - 2
3 pinches vitamin C - 3
800 ml poaching syrup - Total weight: 1,520 grams
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.
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=17 % | 2,196 RDI=829 % | 1 RDI=2 % | 1,376 RDI=69 % | 5,764 RDI: 69 % |
| Per 100 g | 0 | 144 RDI=55 % | 0 | 90 RDI=5 % | 379 RDI: 5 % |
| Per pears | 2 RDI=4 % | 549 RDI=207 % | 0 | 344 RDI=17 % | 1,441 RDI: 17 % |
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
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.
33 K 1 hour 30 min.
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.
96 K4.7 20 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.
57 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.
25 K 1 hour 15 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
305 K4.7 55 min.
This recipe uses (among others)
Poaching syrup
You can get more informations, or check-out other recipes which use it, for example: Peach and green tea tart, Peach Melba, How to poach peaches, Coupe Augustin, Citrus tart, ... See them all 6
Pears
Like these other recipes: Pear sorbet, 4 pears salad with vanilla, Caramelized pear custard tart, Pears in red wine with blackcurrant , Belle-helene in a glass, ... See them all 20
Vitamin C
Like these other recipes: Raspberry sorbet, Verrine of avocado mousse and crab, Carrot-top pesto, Beet leaf pesto, Pesto, ... See them all 22
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