Issues → September/October 2007 → Food →
Easy Does It: Poached Pears
A favorite fall fruit gets a good soaking
by Annie B. Copps
Ah, the poached pear ... Just saying it aloud is an elegant adventure for the mouth. And as much as a whole, luscious pear, simmered in delicately flavored liquids, is for certain a thing of elegance and beauty, the process is easy and the results versatile.
We tend to think of poached pears as a dessert item, but once cooked, they also "pair up" in appetizers, salads, and even breakfast ingredients. Pears are in season now and are an excellent, healthful treat.
The key to success is to select perfectly ripe pears. If they're underripe, they won't absorb the poaching liquid and its flavors properly, no matter how long you cook them; they'll never soften up quite right, and they won't lose that "unripe" taste. Overripe, they get mushy and won't hold their shape. (Save them for making pear butter.)
Look for Bosc, Anjou, or Bartlett pears that are heavy for their size and give a little when you push gently on the flesh near the stem. (Buy an extra and give it a bite if you're not sure.) Once poached, they'll yield a soft and silky texture that no other cooked fruit offers.
The Right Pear is a Ripe Pear
Let's say you're at the market and feel inspired by a display of beautiful pears -- but they're not quite ripe. (Most pears have trouble ripening fully on the branch. If they get too heavy and are about to smash to the ground, they're picked before their peak.) No worries: Just put them in a paper bag at room temperature and they'll ripen. How quickly depends on how far along they are. If you're in a hurry, add a banana or apple to the bag; the ethylene they'll give off will hasten the process. And what if you've found some beautiful, ripe pears but you're not ready to serve them? Putting them in the fridge will slow nature down, and you'll get an extra day or two out of them.
Perfect Pear-ings
For another easy dessert, hollow out the bottoms of your poached pears and fill them with vanilla ice cream or mascarpone cheese. But poached pears' silky texture and light sweetness aren't just for after dinner. Here are some suggestions for light and delectable fare:
Slice poached pears and place them alongside fresh ricotta cheese and spicy salami, pepperoni, or rich prosciutto.
Cut poached pears in half lengthwise, remove cores, and slice lengthwise, leaving an inch at the stem end uncut. Separate the slices and fan them out. Place the fanned pears on top of your favorite salad or next to roast duck or pork for a dramatic twist.
Add a few poached pears to your next batch of pancakes -- they'll wake you up and get your day off to a delicious start.
Basic Poached Pears
Fruit Recipes
Preparation Time: 40 minutes
Start to Finish Time: 3 hours
Yield: 6 servings
- 2 cups red wine (Zinfandel, Cabernet Sauvignon, or Merlot)
- 1/2 cup sugar
- 1 vanilla bean, cut in half lengthwise
- 1 whole cinnamon stick
- Zest and juice of 1 orange
- Zest of 1 lemon
- 1 whole bay leaf
- 6 ripe pears, stems on
- Garnish: raspberries (optional)
In a medium saucepan over medium heat, combine wine, sugar, vanilla bean, cinnamon stick, orange zest and juice, lemon zest, and bay leaf. Stir together until sugar dissolves.
Leaving stems intact, peel pears carefully. Cut 1/4 inch off the bottom of each pear (so that pears can stand upright for serving). Add pears to liquid. Bring mixture to a boil; reduce to a simmer and cook, stirring gently, until a paring knife pierces pears easily, about 15 minutes. Remove from heat and let cool in liquid.
When cool, remove pears from liquid with a slotted spoon and place in a small container. Cover and refrigerate until chilled through, about 2 hours. Pour poaching liquid through a sieve set over a second saucepan. Discard solids. Bring liquid to a boil and cook until reduced to a thick syrup, about 20 minutes. Let cool to room temperature.
When ready to serve, arrange pears on a platter or individual plates and drizzle poaching liquid over them. Garnish with raspberries if desired.
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