Or other fruits, like plums, apples, peaches, apricots, nectarines, cherries, figs, and quince
Prep Time15 minutesmins
Cook Time15 minutesmins
Total Time30 minutesmins
Keyword: Breakfasts, Dairy-Free (or can be), Desserts & Treats, Dips, Sauces & Dressings, Gluten-Free (or can be), Quick & Easy, Sides, Vegan (or can be), Vegetarian (or can be)
Servings: 6servings
Calories: 93kcal
Ingredients
2poundspearspeeled, cored and cut into slices or chunks
2cupspoaching liquidI usually use water mixed with another liquid, like 1-2 tbsp of lemon, tart cherry or pomegranate juice, or 50:50 water:orange juice or white dessert wine. For a dramatic dessert, red wine is great. (The alcohol cooks off.)
2tbspsweetenerI use maple syrup; sugar or honey work great, too. Use more or less, depending on the desired level of sweetness.
1 3-inch strip of lemon peelthinly pared with a vegetable peeler; untreated
1cinnamon stick
5-6cardamom podsthey should ideally be green for freshness
1tspfresh gingerfinely grated on a Microplane zester; use more or less, as desired
Instructions
Pour the poaching liquid into a medium saucepan. Add sweetener, lemon peel, and spices. Over medium heat, bring to a boil and cook for 1-2 minutes to release the spices' flavors.
Add the pears and bring back to a boil. Cook over medium-low heat for a few minutes until the pears reach the desired degree of doneness (some like them silky soft, others prefer them al dente.)
Using a slotted spoon, gently lift the pears out of the saucepan and transfer them to a serving bowl or, if not planning to eat them right away, to a non-plastic storage container.
Increase the heat to medium-high and cook the poaching liquid until it's reduced by about half (about 10 minutes); this creates a slightly syrupy consistency and concentrates the flavors. Pour the syrup over the fruits; I usually leave the spices in the mix, but feel free to remove them if you prefer. Let infuse for at least 10 minutes before serving.
Poached pears taste delicious warm, at room temperature, or chilled. Since they have been cooked, they keep well in the fridge for up to a week in a tightly sealed container.