When I am looking for a light and simple dessert I always look to the fruits of the season for inspiration. Come November, with those fresh local berries long gone, my mind turns to apples and pears. I get busy in the kitchen with stews, hardy soups, and various comfort foods that are best shared with friends and family. What better way to end a fall or winter meal than with poached pears. They are delicious served with their own poaching liquid and, on special occasions, can be stepped up a notch and served with a mascarpone sauce. This recipe serves 6 (half pear per person).
POACHED PEARS
- 2 cups water
- 2 cups white wine
- 2 cups sugar
- 1 whole vanilla bean cut in half the long way
- 1 cinnamon stick
- 5 whole cardamon pods
- 7 whole cloves
- 1 strand of lemon zest (about 1/2 a lemon)
- 3 bosc pears ripe but still firm, peeled cut in half and cored
In a saucepan bring the liquids, sugar and spices to a slow simmer, making sure the sugar dissolves. Add pears and simmer for 20 minutes.
Turn heat off and let the pears stand in the liquid until ready to serve. You can cover the surface with a cheesecloth and secure it with a plate to make sure the pears stay submerged in the poaching liquid. If serving the next day, refrigerate and bring to room temperature before serving.
When ready to serve, take pears out of the poaching liquid. Strain the liquid through a fine mesh strainer to collect the spices. Take the vanilla bean and scrape any left over seeds from the pod and transfer to the poaching liquid. Serve a half pear per person in a shallow bowl with a few tablespoons of the syrup. Serve with extra syrup on the table or with the following mascarpone sauce.
MASCARPONE SAUCE
- 3/4 cup mascarpone
- 3/4 cup poaching liquid
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamon
In a large bowl whisk all the ingredients until blended and smooth.
NOTE: You might have poaching liquid and sauce leftover. The poaching liquid makes a wonderful simple syrup that you can save in the fridge for up to a month and serve with bubbly water, prosecco or white wine for a nice refreshing cocktail. The sauce can be served with other fruits or mixed in with plain yogurt.
From my kitchen to yours!
CK, la fille du boucher
Catrine Kelty Food Stylist 
I love poached pears….with a dollop of creme Fraiche or sour cream but I like the idea of cardamom mascarpone. Do you usually use Bosc pears or is any kind ok?
Yes you can use any kind making sure they are not over ripe and over cooking as they can disintegrate as would Anjou pears. Just keep an eye on them as they poach, pocking with a knife to check tenderness. Creme Fraiche sounds wonderful too! I will have to try it but still mix in the spices and a couple tablespoon of the liquid. Bon Appetit!
Thanks – was looking for a desert to serve Thanksgiving – silly question – If I make then Thanksgiving morning for transport do I need to reheat or can they be served room temp?
Hi Kathy
not a silly question! you can leave them at room temperature for the day, they will be fine. If you make the sauce, it will need to be refrigerate until ready to serve. So, no need to reheat! Have a great Thanksgiving!