A poached pear is a pear that has been cooked in a gently simmering liquid. Poached pears can be eaten on their own, or incorporated into dessert or dinner. This is a classic dish to serve in the fall and winter, when most pears are at their best.
Pick your poaching liquid
The poaching liquid is the liquid in which the pear is simmered. Depending on what liquid you choose, you can use this to add flavor to your pear. Pears can be poached in wine, or in water that has been spiked with flavorings like spices, honey, or liqueur.
Prepare the pear
Pear skin has tannins, which could impart a bitter flavor if left on during poaching. To prep your pear for poaching, peel the skin of the pear away with a paring knife or vegetable peeler. Cut the pear in half vertically and remove the seeds with a melon baller or small spoon.
During poaching, the pear should be mostly submerged in liquid. If too much liquid boils away, you’ll need to add more. The pear is done when it is soft and a knife can easily pierce all the way through. Depending on the size of the pear, this could take 16 to 18 minutes. After the fruit is tender all the way through, allow it to cool in the poaching liquid if time allows.
Watch a Blue Apron chef demonstrate our favorite method for poaching pears below.
Now that you’ve learned the basics, try this recipe for Poached Pear & Crispy Goat Cheese Salad with Escarole & Walnuts. For this recipe, we flavor our poaching liquid with verjus, honey, juniper berries, mustard seeds and tarragon stems. The result is a slightly sweet fruit with plenty of warm spice. It’s a perfect complement to tanging goat cheese and crisp lettuce.
Learn more about types of pears here.