Classic poached pears

Ingredients

• ​4 firm pears (Bosc, Anjou, or Conference) — peeled, keeping stems intact
• ​2 cups liquid (Red wine, white wine, or apple juice/water for alcohol-free)
• ​¾ cup granulated sugar or honey
• ​1 cinnamon stick
• ​2 star anise pods
• ​3–4 whole cloves
• ​1 tsp vanilla extract (or 1 vanilla bean, split)
• ​2 strips orange or lemon peel

Prepare the Poaching Liquid

In a medium saucepan, combine your liquid (wine or juice), sugar, cinnamon, star anise, cloves, vanilla, and citrus peels. Bring to a gentle simmer over medium heat, stirring until the sugar completely dissolves.

2
Prep the Pears
Peel the pears smoothly with a vegetable peeler, leaving the stems attached. Cut a tiny slice off the bottom of each pear so they can sit upright when serving.

Poach the Pears
Lower the pears gently into the simmering liquid. Turn the heat to low, cover, and gently simmer for 20 to 30 minutes. Turn the pears occasionally so they absorb color and flavor evenly. They are done when a knife glides into the thickest part with no resistance.

4
Reduce the Syrup (Optional)
Transfer the cooked pears to serving dishes. Boost the stove heat to medium-high and let the remaining poaching liquid boil for 8–10 minutes until it reduces into a glossy, thick syrup.

5
Serve
Spoon the warm syrup over the pears. Serve warm or chilled alongside a dollop of vanilla ice cream, whipped cream, or mascarpone cheese.