The history of poached pears as a dessert can be traced back to European culinary traditions, particularly in France, where poaching fruit has been a popular cooking method for centuries. Poached pears, known as “poires pochées,” have long been enjoyed as a delicate and elegant dessert. In the 17th and 18th centuries, their popularity spread across Europe. Pears were traditionally prepared in a sweet syrup made from sugar, water, and flavorings such as spices, vanilla, or citrus, and gently simmered until tender and infused with the poaching liquid.
Prep Time 30 minsCook Time 30 minsTotal Time 1 hr
Author Peter Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Category FastSlow , Sweet Ingredients
4 pears
Poaching liquid
1 cup water
½ cup white wine
1 tbsp lemon juice
1 stick cinnamon
⅛ cup honey
2 cloves
Whipped cream
¼ cup cream for whipping
⅛ cup powdered sugar
Garnish
nuts, cocoa…
Directions
1
Poach
2 Stovetop method Submerge pears in liquid and cook on medium high for 15-20 minutes until soft and cooked through.
3 Pressure cooking method Pressure cook on 80kpa for 8 minutes with Natural release.
Whip cream
4
Reduce
5
Serve
6
Ingredients 4 pears
Poaching liquid
1 cup water
½ cup white wine
1 tbsp lemon juice
1 stick cinnamon
⅛ cup honey
2 cloves
Whipped cream
¼ cup cream for whipping
⅛ cup powdered sugar
Garnish
nuts, cocoa…
Directions 1
Poach
2 Stovetop method Submerge pears in liquid and cook on medium high for 15-20 minutes until soft and cooked through.
3 Pressure cooking method Pressure cook on 80kpa for 8 minutes with Natural release.
Whip cream
4
Reduce
5
Serve
6
Related recipes
