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.
10 K 5/5 (2 reviews)
30 min.
Easy
12 pears
3 IngredientsLast modified on: November 22th 2023
For 12 pears, you will need:
12 Pears
9 pinches 
5 lb + 4.5 oz 
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 12 Pears, peel...
Stage 2
...and drop them as you go into a bowl of cold water to which you've added 9 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 5 lb + 4.5 oz 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 | 30 RDI=10 % | 6,590 RDI=620 % | 4 RDI=1 % | 4,130 RDI=210 % | 17,290 RDI: 210 % |
| 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 12 pears : 11.75 €
- 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
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.
32 K 60 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.
75 K4.7 20 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.
5,131 1 hour 15 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.
38 K 1 hour 2 min.
Fresh fruit in sabayon
Fresh grapefruit and / or pears, covered with a sabayon and a pinch of citrus crunch.
285 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: Citrus tart, How to poach peaches, Coupe Augustin, Peach Melba, Pear and chocolate tart with a hint of mint, ... See them all 6
Pears
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Vitamin C
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