How To Make Poached Pears With Cinnamon

Erin Rains

When I think of poached pears, my mind races through a collage of delightful pairings. The sweet, tender fruit marries excellently with rich cheeses like goat cheese or creamy mascarpone.

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Prep Time 10

Cook Time 20

Total Time 30

Course Dessert

Cuisine European

Servings

Calories 164 kcal

Equipment

Large saucepan

Ingredients

1 cup of creamy whole-milk ricotta cheese
1 teaspoon of pure vanilla bean extract
2 perfectly ripened Bosc pears carefully peeled, halved, and cored
32 ounces of fresh filtered water
2 teaspoons of grated orange zest
1 tablespoon of finely chopped crystallized ginger
3 tablespoons of rich golden maple syrup, divided
2 teaspoons of warm aromatic ground cinnamon

Instructions

Begin by peeling the pears carefully, halving them, and removing the cores. A sharp paring knife will work wonders here, ensuring clean, even cuts. Once ready, set aside.
In a large saucepan, combine the water, cinnamon, orange zest, and chopped ginger. Bring the mixture to a gentle simmer over medium heat. It should be warm but not boiling. Stir occasionally, letting those flavors mingle!
Once the poaching liquid simmers, gently place your halved pears into the saucepan. Make sure they float in the flavors, almost like they're on a cozy spa day. Cover the pan and allow the pears to poach for about 15-20 minutes.
You want them tender but not mushy. A fork should slide in nicely but with some resistance.
After 15 minutes, taste the poaching liquid. If you'd like it sweeter, feel free to add some of that rich maple syrup. Let it simmer for an additional 5 minutes to infuse the sweetness.
Once the pears are poached to perfection, remove them from the heat. Let them cool in the poaching liquid for an extra boost of flavor. For serving, place the pears on a plate. Spoon some of the poaching syrup over the top and pair them with a dollop of ricotta on the side.

Notes

Choose ripe but firm pears: Bosc or Anjou work best here. They should yield slightly when pressed but shouldn’t be too squishy.
Don’t skip the spices: Cinnamon is great, but feel free to experiment with cloves or star anise for a different twist.
Poaching time may vary: Depending on the size of your pears, you may need to adjust the cooking time. Keep an eye on them!
Don’t rush the cooling step: Letting the pears sit in the syrup after cooking allows them to soak up more flavor.
Experiment with garnishes: Nuts or fresh mint can add a nice finish.

Nutrition

Calories: 164kcalCarbohydrates: 20gProtein: 1gFat: 8.7gSaturated Fat: 1.3gSodium: 521mgFiber: 4gSugar: 13g

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