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Poached pears sound like a fancy dessert, but they’re actually super simple to make in about 30 minutes. With my guide, I’ll show you how to poach pears with red wine (or tea!), vanilla, and spices like a pro pastry chef.
Make these poached pears when you have an excess of pears to preserve and store them in the fridge for up to 2 weeks. Through poaching, overly-firm pears become tender and sweet enough to bake into a pear tart, pear cake, or to serve with a chocolate torte or cheesecake.
For wine-free poached pears, use steeped black tea. It will add floral notes, an amber hue, and a touch of astringency to the poaching liquid.
I’ve poached a lot of pears
View FULL RECIPE. Originally published on BoJon Gourmet
