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Sep 18, 2009 09:58 PM

poached pear recipes?

Do you have any favourite poached pear recipes you'd like to share?


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  1. simply add cognac, and a star anise to simple syrup - poach away. keep a candy thermometer handy so you don't burn it. adding a bit of unsalted butter at the very end is also good.

    1 Reply
    1. re: epabella

      hadn't thought of cognac, sounds like a good idea. thanks!

    2. I have a good one from "Chocolatier" magazine. Poached in white wine and syrup, then served with mascarpone sauce, caramel sauce, and chocolate sauce. I'll post it early next week. I have made it many times - really nice.

      3 Replies
        1. re: phoenikia

          From Chocolatier magazine, October 1993:

          Poached pears:
          2-1/2 cups white wine
          5 cups water
          2 cups sugar
          3 cinnamon sticks
          6 cloves
          6 peeled ripe but firm Bosc pears, cored from the bottom, leaving the stems intact

          Mascarpone sauce:
          1/2 cup mascarpone cheese
          3/4 cup heavy cream, divided

          Caramel sauce:
          2/3 cup sugar
          1/4 cup water
          1/4 teaspoon lemon juice
          1/2 cup heavy cream
          2 tablespoons light corn syrup
          1/4 teaspoon vanilla extract

          Chocolate sauce:
          8 ounces semisweet chocolate, finely chopped
          1 cup heavy cream

          Garnish (optional):
          Fresh raspberries

          In a large saucepan combine everything but the pears, cook over medium heat, stirring to dissolve the sugar, and bring to the boil. Add the pears, covering with a piece of parchement to submerge them. SImmer 35 - 40 min. till tender. Remove from the heat and cool in the liquid. Cover and refrigerate. Can be done 2 days ahead.

          Mascarpone sauce:
          Whisk the cheese and 2 tbsp of cream till smooth. Whisk 1/4 cup cream till soft mounds form, then fold into mascarpone mixture. Fold enough of remaining cream into mixture till it is the consistency of pancake batter. Cover and refrigerate.

          Caramel sauce:
          Combine sugar, water and lemon juice in pan and cook over medium-low heat, stirring to dissolve sugar. Raise the heat and bring to the boil. Continue to took to caramel stage. Remove from heat and stir in cream and corn syrup. Return to heat and stir till smooth. Cool to room temp and stir in vanilla.

          Chocolate sauce:
          Bring cream to a boil and pour over chopped chocolate in a bowl. Whisk till smooth.

          Drain the pears on a rack. Spoon thin layer of mascarpone sauce on a plate. Fill a parchment cone with caramel sauce, and pipe a spiral over the mascarpone, Run a knife from the centre of the plate to the edges at 1" intervals around the plate. Place pear in the centre and drizzle with chocolate sauce. Garnish with raspberries.

          1) I use Riesling for the white wine. I have always wondered what to do with the poaching liquid after, then recently saw in a Roux Brothers book that it makes a great sorbet. I have not yet tried it.

          2) I dislike the smell and taste of cinnamon, so I omit it. I often omit the cloves as well.

      1. Peel the pears. Cut off the stem tops and reserve. Core the pears from the bottom and hollow out about 3/4 inch around. Poach them in ginger ale. Mash some gorgonzola cheese with a drizzle of heavy cream, add some 10x sugar and chopped walnuts and mix well to a thick paste. Stuff the gorgonzola mixture into the cooled pears, replace the stem tops and chill. Allow to return to room temperature and drizzle on some sherry or liqueur of choice before serving.

        1 Reply
        1. I've used Sangria to poach pears and been happy with the results.

          1. Aha. Here's the thread I used for ideas just recently:

            Wasabi's approach of using moscato and ginger turned out to be very much to my taste. I served the pears with julienned candied ginger arranged on the plate around each pear.

            A somewhat more unusual and very, very easy preparaton that my dad used to make is to steam pears in the rice cooker. He'd peel and core pears most of the way through, leaving the bottom intact, then stuff with rock candy (bing1 tang3 in Mandarin) and orange zest. By the time the pears were steamed through, the sugar would be completely melted and the flavors absorbed into the fruit, leaving a puddle of sticky syrup on the bottom of the bowl. I guess steamed pears aren't technically the same thing as poached pears, but the flavors and textures were pretty much equivalent.

            3 Replies
              1. re: phoenikia

                i'd love to hear what your favorite recipes are, too, phoenikia! i keep overbuying pears, since they're in season and so beautiful right now, and letting them all get ripe at once. time to gank some ideas from your thread, i think.

                1. re: cimui

                  Hi cimui,
                  I have to admit, I haven't tried that many recipes yet. I liked this port and ginger recipe that I tried last fall:

                  Another pear recipe I really like (off-topic since it's a cake!) is this one: