Cider Poached Pears

Cider Poached Pears make an elegant and sophisticated, yet surprisingly simple dessert. They are perfectly tender, with a subtle tanginess from the cider and a hint of warming spices. Serve poached pears warm (or cold) in their poaching liquid, with or without vanilla ice cream.

In my humble opinion, pears are one of the most underrated tree fruits. Apples get all the glory, but their unique flavour is incomparable. Pears can do anything an apple can do, and they do it with more style and grace.

Try them in place of apples in pies, cakes, bread pudding, crumbles, and crisps. They are delicious as a jam and preserved in their own fruit syrup. However, pears can stand pear-fectly on their own in this Poached Pears recipe.

Cider Poached Pears

A quick wander through any Farmer’s Market these days makes it abundantly clear that pear season is here! Forget pumpkin spice and apple cider, pears are the new seasonal darling of autumn.

While raw pears are delicious with cheese on any cheeseboard (they love Brie, Camembert, Cambozola, Manchego, Smoked or Aged Gouda, Roquefort or Stilton to name a few) they also make a stunning addition to sweet potato soup.

Their unique flavour is perfect for recipes containing warming spices like cinnamon, clove, nutmeg, ginger and especially cardamom.

Poaching pears is easier than you might think, and this easy dessert requires only 20-30 minutes cooking time. This easy poached pears recipe also has plenty of flexibility in regards to poaching liquid and flavouring.

Try adding a splash of orange juice or replacing the cider for Perry (pear cider), red wine or white wine. Pears poached in white wine are lovely with cardamom or vanilla bean while red wine poached pears turn a lovely colour and are delicious with bold flavours like star anise and cinnamon sticks. 

Recipe Ingredients

This poached pear recipe is not only easy to make, but it also contains very few, easy to find ingredients. It’s a simple yet sophisticated dessert ideal for family dinner night or the most elegant dinner party.

• Pears
• Apple Cider
• Orange
• Whole Cloves
• Cinnamon Sticks
• Star Anise
• Nutmeg
• Brown Sugar

You can choose either non alcoholic or regular apple cider for this recipe. However, please note that any alcohol will evaporate while the pears are simmering. So, even if you use wine this recipe is suitable for children and anyone that abstains from alcohol.

Use both fresh orange juice and the orange zest in the poaching liquid. They add a certain brightness but if you want to leave the orange out, feel free to do so. Note that the orange juice provides extra acidity, preventing the pears from oxidizing and turning brown.

The combination of whole cloves, cinnamon sticks, star anise, and nutmeg accents the sweet pears perfectly but feel free to use your favourite combination. Consider cardamom, all-spice, a slice of fresh ginger, coriander, and black pepper as alternatives or additions to this recipe.

Finally, feel free to replace the brown sugar with honey, maple syrup or your favourite sugar substitute.

Which Variety of Pears is Best for Poaching?

The best poaching pears are varieties that become tender yet keep their shape and texture during cooking. For this poached pears recipe I used Bosc pears. However, you can also use Anjou pears or even Bartlett pears.

When buying pears, look for slightly under ripe fruit with few blemishes and no bruising. Keep in mind that different varieties have different textures when they are ripe. Gently press your finger into the pear on the stem end. If it yields under gentle pressure, the pear is ripe or close to ripening.

What is Poaching?

Poaching is a French culinary technique which involves cooking delicate ingredients like eggs, fish, chicken, vegetables, and fruit in a low temperature liquid. There is little to no fat involved (unless using butter as the poaching medium), making this cooking method ideal for healthy eating.

The poaching liquid may or may not contain herbs or spices for additional flavouring and must remain between 160 F and 180 F. While it is best to use a thermometer to maintain consistency, liquid at this temperature will start to steam.

Unlike simmering (liquid between 185 F and 200 F) with small consistent rising bubbles and boiling (liquid at least 212 F) with large rolling bubbles, poaching liquid contains very small bubbles rising along the sides of the pan and surface of the water.

Finally, there are two poaching methods commonly used. In Submersion or Deep Poaching, ingredients are entirely submerged in the poaching liquid and may be covered with parchment paper or cheesecloth. During Shallow Poaching, ingredients are partially submerged in liquid in a wide pan then covered with a lid.

How to Make Poached Pears

This simple dessert recipe has a few key details that ensure success. These are 1) a cold start 2) peeled pears to allow the flavours of the poaching liquid in 3) slightly acidic poaching liquid 4) parchment cover to prevent oxidization 5) consistent poaching temperature 6) rotating the pears for consistent cooking.

To make a cartouche, or covering for the pears measure the diameter of the poaching pan and cut an equivalent size of parchment paper. Fold the paper in quarters, then in eights, etc. until you have a small cone then trim the end off in a semi circle.

Next, place all poaching liquid ingredients (except the brown sugar) in a wide shallow pan. Use a sharp pairing knife or potato peeler to peel the pears. Place each prepared pear in the poaching liquid. There is no need to core the pear, however doing so will speed up cooking time. If coring, use a small size melon baller to scoop out the blossom end gradually move up the entire core.

Place the cartouche over the pears and bring the poaching liquid to a simmer. Lower the heat until only small bubbles appear along the edges of the pan. Poach pears for 5 minutes, then turn the pears and cook for another 5 minutes cooking time.

Continue poaching and test the pears with the tip of a knife after 20 minutes cooking time. If the knife slides in easily, the pears are done. If not, continue simmering until it does, 20-30 minutes total cooking time.

Finally, remove pears from the poaching liquid and add the brown sugar. Simmer for 10 minutes until it starts to thicken slightly. Remove syrup from heat and allow syrup to cool slightly.

How to Serve Poached Pears

Cider Poached Pears may be eaten slightly warm, room temperature, or cold depending on your preference. To serve, add one pear to a small bowl and drizzle with brown sugar syrup, maple syrup, or honey.

Serve pears with vanilla ice cream, yogurt, mascarpone cheese, ricotta, or crème fraîche, and garnish with a cinnamon stick or star anise, if desired.

Store poached pears in the refrigerator in a sealed container for up to one week.

Hi! I’m Bernice Hill and I am the sole recipe developer, photographer, and writer at Dish ‘n’ the Kitchen. It is my pleasure to share easy to follow recipes that are delicious, nutritious, and approachable for the whole family.

If you make this Cider Poached Pears recipe, I’d love to hear about it in the comments section or in a recipe rating. Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe, please share your photos and tag me on Instagram. I hope you like this recipe!