Honey Poached Pears

Honey Poached Pears

Tender pears simmered in a honey-spiced syrup until silky and translucent throughout.

Total 1 hr 35 min Makes 4 servings Calories 210/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Kosher

Firm pears poach gently in a honey, white wine, and spiced syrup until fork-tender and infused with warm vanilla and cinnamon notes. The reduced poaching liquid becomes a glossy sauce for drizzling. Serve warm or chilled alongside mascarpone, yogurt, or vanilla ice cream for an elegant, low-fuss dessert.

Ingredients

  • 4 firm pears (such as Bosc or Anjou), peeled, stems left intact
  • 3 cups water
  • 1 cup dry white wine
  • 3/4 cup honey
  • 1 cinnamon stick
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • 2 strips lemon zest
  • 1 tablespoon lemon juice
  • 2 whole cloves

Method

  1. Peel the pears, leaving the stems attached, and rub them with the lemon juice to prevent browning.

  2. In a 6-quart saucepan, combine the water, white wine, honey, cinnamon stick, vanilla bean, lemon zest strips, and cloves. Whisk over medium heat until the honey dissolves.

  3. Bring the mixture to a gentle simmer, then lower the pears into the liquid, standing them upright or on their sides so they are mostly submerged.

  4. Cover with a round of parchment paper or a lid slightly ajar, reduce heat to low, and poach the pears, turning occasionally, until tender when pierced with a knife.

  5. Using a slotted spoon, transfer the pears to a serving dish, standing them upright.

  6. Increase heat to medium-high and simmer the poaching liquid until reduced by about half and syrupy.

  7. Strain the syrup through a fine-mesh sieve, discarding the spices and zest, and spoon the warm syrup over the pears.

  8. Serve the pears warm, or refrigerate until chilled, spooning additional syrup over just before serving.

Rate this recipe

★ 4.5 (1)

Honey Poached Pears

Firm pears poach gently in a honey, white wine, and spiced syrup until fork-tender and infused with warm vanilla and cinnamon notes. The reduced poaching liquid becomes a glossy sauce for drizzling. Serve warm or chilled alongside mascarpone, yogurt, or vanilla ice cream for an elegant, low-fuss dessert.

1 hr 35 min 4 servings 210 cal

Ingredients

  • 4 firm pears (such as Bosc or Anjou), peeled, stems left intact
  • 3 cups water
  • 1 cup dry white wine
  • 3/4 cup honey
  • 1 cinnamon stick
  • 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
  • 2 strips lemon zest
  • 1 tablespoon lemon juice
  • 2 whole cloves

Method

  1. 1

    Peel the pears, leaving the stems attached, and rub them with the lemon juice to prevent browning.

  2. 2

    In a 6-quart saucepan, combine the water, white wine, honey, cinnamon stick, vanilla bean, lemon zest strips, and cloves. Whisk over medium heat until the honey dissolves.

  3. 3

    Bring the mixture to a gentle simmer, then lower the pears into the liquid, standing them upright or on their sides so they are mostly submerged.

  4. 4

    Cover with a round of parchment paper or a lid slightly ajar, reduce heat to low, and poach the pears, turning occasionally, until tender when pierced with a knife.

  5. 5

    Using a slotted spoon, transfer the pears to a serving dish, standing them upright.

  6. 6

    Increase heat to medium-high and simmer the poaching liquid until reduced by about half and syrupy.

  7. 7

    Strain the syrup through a fine-mesh sieve, discarding the spices and zest, and spoon the warm syrup over the pears.

  8. 8

    Serve the pears warm, or refrigerate until chilled, spooning additional syrup over just before serving.