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Poached pears

Name: Poached pears
Prep time: 18 min
Cook time: 10 min
Total time: 28 min
Yield: 4 pears
Cuisine: French
Ingredients: 4 Pears; 3 pinches vitamin C; 800 ml poaching syrup

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

Duration

30 min.

Difficulty

Easy

Last modified on: November 22^th 2023

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 20 min.

Cooking 10 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.

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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	0 g	144 g RDI=55 %	0 g	90 kcal RDI=5 %	379 kJ RDI=5 %
Per pears	2 g RDI=4 %	549 g RDI=207 %	0 g	344 kcal RDI=17 %	1,441 kJ RDI=17 %
Whole recipe	10 g RDI=17 %	2,196 g RDI=829 %	1 g RDI=2 %	1,376 kcal RDI=69 %	5,764 kJ RDI=69 %

Whole recipe

How much will it cost?

For 4 pears

3.95 €

Per pears

1.00 €

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 all 6 other

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.