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, also known as "poires pochées" in French, have been enjoyed as a delicate and elegant dessert for many years. In the 17th and 18th centuries, the popularity of poached pears spread throughout Europe, becoming a beloved dessert across different countries and cultures. Poached pears were often prepared in a sweet syrup made with sugar, water, and flavorings such as spices, vanilla, or citrus. The pears were gently simmered in the syrup until they became tender and absorbed the flavors of the poaching liquid.
Ingredients
Directions
- Peal pears and halve them if desired.
- Cooking them whole is also option.
- Combine all sauce ingredients and bring to simmer.
Stovetop method
Submerge pears in liquid and cook on medium high for 15-20 minutes until soft and cooked through.
Pressure cooking method
Pressure cook on 80kpa for 8 minutes with Natural release.
- Cool down the whipping bowl.
- Make sure to cool down the cream as well.
- Whip the cream and closely before it’s done add powdered sugar.
- Cook down the sauce, reduce to thick syrup.
- Garnish on big plate.
- Coat pears with syrup.
- Garnish whipped cream with nuts.
Ingredients
Directions
- Peal pears and halve them if desired.
- Cooking them whole is also option.
- Combine all sauce ingredients and bring to simmer.
Stovetop method
Submerge pears in liquid and cook on medium high for 15-20 minutes until soft and cooked through.
Pressure cooking method
Pressure cook on 80kpa for 8 minutes with Natural release.
- Cool down the whipping bowl.
- Make sure to cool down the cream as well.
- Whip the cream and closely before it’s done add powdered sugar.
- Cook down the sauce, reduce to thick syrup.
- Garnish on big plate.
- Coat pears with syrup.
- Garnish whipped cream with nuts.