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.
31 K 5/5 (3 reviews)
30 min.
Easy
3.95 €
4 pears
3 IngredientsLast 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.
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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=3 % | 2,200 RDI=150 % | 1 RDI=0 % | 1,380 RDI=50 % | 5,760 RDI: 50 % |
| Per 100 g | 0 | 140 RDI=10 % | 0 | 90 RDI=3 % | 380 RDI: 3 % |
| Per pears | 2 RDI=1 % | 550 RDI=40 % | 0 | 340 RDI=10 % | 1,440 RDI: 10 % |
How much will it cost?
- For 4 pears : 3.95 €
- Per pears : 1.00 €
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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
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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.
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This recipe uses (among others)
Poaching syrup
You can get more informations, or check-out other recipes which use it, for example: Pear and chocolate tart with a hint of mint, Peach and green tea tart, Peach Melba, How to poach peaches, Coupe Augustin, ... See them all 6
Pears
Like these other recipes: Pear and lime meringue pie, Pears in red wine with blackcurrant , Pear, grapefruit and pistachio tart, French Family Cake, Sautéed pears with custard and orange syrup , ... See them all 20
Vitamin C
Like these other recipes: Mint and pea pesto, Peach and mint salad , Pear sorbet, Coriander and cashew nut pesto, Turnip leaf pesto, ... See them all 22
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