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Cooking Group 2012

Poached Pears

6 pears
Kitchen Commons


  • 1 quart water
  • 1 1/2-2 cups sugar
  • 6 Bosc pears; peeled, cored, and quartered


  • one cinnamon stick
  • 2 tsp whole cloves, black peppercorns or allspice
  • one lemon half
  • one split vanilla bean
  • 2-3 star anise
  • 6-8 fresh ginger slices
  • dried fruit


  1. In a large saucepan, heat the water and sugar until warm and the sugar is dissolved.
  2. Add any of the additions that you wish.
  3. Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center.
  4. Keep the liquid at a very low boil and simmer the pears until cooked through, 15-20 minutes, depending on the pears.
  5. Remove from heat and let the pears cool in their liquid.
  6. Serve the pears warm or at room temperature. Accompany with a scoop of vanilla ice cream.

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

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