cooking melbourne

Discovering Melbourne's Artisan Foods and Produce

Poached Pears A Timeless Classic


It’s well and truly pear season now and a nice way to enjoy them when they are still a bit firm and crisp is sliced in salads or with cheese. Once ripe, pears do not travel well but you can still enjoy a juicy pear at work if you wrap it in paper and transport it a small plastic container.  Pears are  luscious in sweet pies, tarts and tea cakes and can be quite a classy dessert when poached in red or white wine. Poached pears are perhaps viewed as an old fashioned dessert but I think of them as the little black dress of desserts; a timeless classic, simple yet elegant.  I particularly enjoy the aroma of sweet spices that fills the house when poaching. I like to use star anise as well as cinnamon and cloves but you can use other spices or include some fresh or ground ginger for a bit of warmth. Serve the poached pears with thick cream or the best vanilla bean ice cream you can find.

drained poached pears

To Poach pears:

you will need enough small Josephine pears to fill a deep saucepan so that they all remain standing upright once the wine is added. You can use other varieties but they are often quite large and not as neatly compact as the Josephine pear. Choose pears that are still slightly firm to the touch.

  • 1 bottle of light, fruity red wine
  • 250 g caster sugar
  • 2 star anise
  • 1 cinnamon quill
  • 6 whole cloves
  • lemon or orange peel (optional)

Combine the wine, sugar and spices and bring to boil, stiring until the sugar is dissolved. Peel the pears, leaving the stem intact and once peeled gently rub the outside with the flesh side of half a lemon to stop browning. Reduce to the heat on the spiced wine and add the pears. Poach with a very gently simmer, at the lowest heat setting. You should just see small bubbles rising, no obvious bubbling of the liquid. Add a little water if the wine does not quite cover the pears. Poach for approximately 30-40 minutes, checking for tenderness with a fine skewer. Remove the pears with a slotted spoon to cool. Raise the heat on the spiced wine and reduce the liquid by about half, until it is thick and syrupy. Poached pears can be prepared a day in advance. Serve whole with the wine syrup or halve and segment the pears, fanning out the slices on top of the sauce on a  plate. Serve with thick cream or vanilla ice cream.



cooking melbourne • July 11, 2018

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