- 4 Stemilt Bosc pears, stems intact, peeled
- 1 quart bottled Cranberry Nectar
- 3/4 cup granulated sugar
- 1 navel orange, quartered
- 2 star anise
- 1 teaspoon pink peppercorns
- 2 to 3 whole cinnamon sticks
Perhaps the best part of poaching pears… other than their delicious flavor… is that they are relatively easy to make
- Yield4 Pears servings
- Prep time
- Cook time
- Total time
- CuisineEuropean, American
- In CategoryAppetizer, Dessert
If you want to hold your pears in a lemon-infused water bath until ready to poach, you’ll need a large bowl filled with cold water and one lemon, cut in half and gently squeezed into water.
- Combine cranberry nectar, sugar, quartered orange, star anise, pink peppercorns, and cinnamon in a pot (large enough to hold pears fully immersed).
- Bring poaching liquid to a low boil over medium high heat, stirring until sugar is completely dissolved. Gently slide peeled pears into liquid.
- Place a small cover (see step-by-step instructions above) over ingredients to hold pears immersed in liquid (with enough room around perimeter of lid to allow heat and steam to escape).
- Cook on a low boil for 25 to 30 minutes. Poke pears with a paring knife to check doneness (if little resistance is met, then pears are done).
- Remove pears from heat to cool in their poaching liquid OR transfer pears to a shallow bowl using a slotted spoon.
- Strain poaching liquid and return to pot to cook over medium high heat until liquid is reduced by half (about 20 to 30 minutes). This liquid can then be served alongside poached pears.
- Serve pears over a bed of fresh pomegranate seeds and dust with a touch of lime zest, if preferred, for a festive holiday plating
- Calories: 314.6
- Fat Content: 0.1g
- Cholesterol Content: 0mg
- Carbohydrate Content: 82.1g
- Sodium Content: 14.8mg
- Sugar Content: 70.2g
- Fiber Content: 6.1g
- Protein Content: 1.7g