Poached Pears

David Lebovitz has an excellent tutorial on poaching pears. I’ve used his guidelines to poach pears with the addition of white wine and vanilla beans to the poaching liquid.

There is some time involved in making these, but the result is truly outstanding. I’m tempted to work with this recipe to adapt a version for canning.

The pears can be eaten warm or chilled or included in other recipes.

Pear Almond Tart


2 cups water
2 cups white wine
1 1/3 cups sugar
4 Bosc pears; peeled, cored, and halved
1 vanilla bean, split length-wise

In a large saucepan, heat the water, wine, and sugar until warm and the sugar is dissolved.

Add the pears and vanilla bean. Cover with a round of parchment paper with a small hole cut in the center.

Simmer the pears until cooked through, 30 to 45 minutes, depending on the pears. Remove from heat and let the pears cool in their liquid.

Optional: After poaching the pears, while the liquid is still warm, add approximately 1/2 cup (120 g) dried sour cherries, cranberries, raisins, or dried currants and let them plump.

Storage: Store the pears in their liquid in the refrigerator, in a covered container, until ready to use. Remove the pears from the refrigerator a few hours prior to serving, and re-warm them gently in the liquid, if you wish. The pears will keep for up to 5 days.

Recipe from David Lebovitz


2 thoughts on “Poached Pears

    • Thanks! I was a bit skeptical whether it would be worth the effort, but it turned even bland and not fully ripe pears into pure deliciousness.

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