Equipment
Ingredients
Pears
- 4 bosc or anjou pears, firm, peeled, cored from the bottom, stems intact
- ½ lemon, juiced
Poaching Liquid
- 750 ml dry red wine
- 250 ml water
- 150 g granulated sugar
- 1 cinnamon stick
- 2 star anise
- 3 orange peel, wide strips
Nutrition (per serving)
Method
Peel the pears, leaving the stems intact for a classic presentation. Using a melon baller or small knife, carefully scoop out the core from the bottom. Brush the exposed flesh with lemon juice to prevent oxidation.
In a medium saucepan deep enough to submerge the pears, combine the red wine, water, granulated sugar, cinnamon stick, star anise, and orange peel strips.
Place the saucepan over medium heat. Bring the liquid to a gentle simmer at approximately 90°C/195°F, stirring occasionally until the sugar has completely dissolved.
Carefully lower the pears into the liquid. Reduce the heat to maintain a very gentle simmer at 85°C/185°F. Cover and poach for 20 to 25 minutes. Turn the pears every 5 minutes if they are not fully submerged to ensure even cooking and color.
Use a slotted spoon to carefully remove the tender pears from the liquid. Transfer them to a dish and let them rest while you prepare the syrup.
Increase the heat to medium-high and boil the remaining poaching liquid for 15 to 20 minutes. Watch closely as it reduces by half, transforming into a glossy, slightly thick syrup. Remove the spices and orange peel.
Stand the warm pears upright in shallow serving bowls. Generously drizzle the reduced red wine syrup over each pear. Serve warm, room temperature, or chilled.
Chef's Notes
- Firmness is key. Bosc pears are the ultimate choice for poaching as they hold their elegant shape under heat, whereas Bartlett pears can quickly disintegrate.
- For the most vibrant color and deepest flavor penetration, cool the poached pears completely in their syrup overnight in the refrigerator before reducing the syrup the next day.
- To ensure perfectly even cooking and coloration, cut a circle of parchment paper with a small hole in the center and lay it directly on top of the simmering liquid. This acts as a false lid, keeping the pears submerged.
Storage
Refrigerator: 5 days — Store the pears fully submerged in their syrup in an airtight container to maintain color and moisture.
Reheating: Gently warm the pears and syrup in a saucepan over low heat, or serve chilled.
