Poached pears in a bowl

Homemade Poached Pears


Poached pears are the perfect complement to vanilla ice cream and an important ingredient in French Pear & Almond Tarte. This recipe was adapted from the How To Poach Pears article on David Lebovitz’s website.

Suggestion: Be sure to save the leftover poaching liquid. Reduce it slowly until it thickens–it makes an awesome sauce for Dutch Baby or dripped over vanilla ice cream.


1 quart water
265 grams sugar
4 Bosc pears
Cinnamon stick
2 whole cloves
8 black peppercorns
6 allspice berries
1/2 lemon
2 star anise
8 fresh ginger slices


  1. Peel, core, and quarter pears.
  2. Heat water and sugar in a large saucepan until warm and sugar is dissolved.
  3. Add spices.
  4. Gently place pears into pan.
  5. Cover with a round of parchment paper, with a small hole cut in the center.
  6. Keep liquid at a slow boil, 15-25 minutes, until the pears are cooked through.
  7. Remove from heat and let pears cool in their liquid.

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