Instructions
Prepare the Pears: Peel the pears carefully, leaving them whole with the stems intact for an elegant presentation. Using a melon baller or small spoon, remove the core from the bottom of each pear, creating a small cavity. This allows the poaching liquid to penetrate the fruit. You can also cut a thin slice off the bottom of each pear so they stand upright when served. Work quickly and place peeled pears in a bowl of water with a splash of lemon juice to prevent browning while you prepare the rest.
Make the Poaching Liquid: In a large, wide saucepan or deep skillet that can hold all the pears in a single layer, combine the water, honey, and sugar. Stir over medium heat until the honey and sugar dissolve completely. The mixture should be clear and smooth. Add the cinnamon stick, whole cloves, star anise if using, lemon zest strips, lemon juice, vanilla extract, and a pinch of salt. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for five minutes to allow the spices to infuse the liquid with their aromatic flavors.
Poach the Pears: Carefully place the peeled pears into the simmering honey syrup, arranging them in a single layer if possible. If the liquid doesn’t completely cover the pears, turn them occasionally during cooking to ensure even poaching. The pears should be mostly submerged. Reduce the heat to low and maintain a very gentle simmer. Cover the pan with a lid, leaving it slightly ajar to allow steam to escape.
Poach the pears for twenty to thirty-five minutes, depending on their size and ripeness. Turn them gently every ten minutes to ensure even cooking and color. The pears are done when they’re tender and can be easily pierced with a knife but still hold their shape. They should not be mushy. The cooking time varies significantly based on pear variety and ripeness, so check them frequently after twenty minutes.
Reduce the Syrup: Once the pears are tender, carefully remove them from the poaching liquid using a slotted spoon and transfer them to a serving dish. Increase the heat to medium-high and bring the poaching liquid to a boil. Cook uncovered for ten to fifteen minutes until the syrup reduces by about half and becomes thick and glossy, coating the back of a spoon. The reduction concentrates the flavors and creates a beautiful, honey-thick syrup perfect for drizzling. Remove the whole spices with a slotted spoon and discard them.
Serve: Arrange the poached pears in individual serving bowls or on a beautiful platter. Drizzle generously with the reduced honey syrup, allowing it to pool around the base. For an extra touch of sweetness, add a final drizzle of fresh honey over the top. The pears can be served warm, at room temperature, or chilled, depending on your preference. Garnish with fresh mint leaves for a pop of color. Serve with a dollop of whipped cream, a scoop of vanilla ice cream, or a sprinkle of chopped nuts for added texture and richness.
Tips for Success
Choose pears that are firm but ripe for the best texture. Overripe pears will fall apart during poaching. Keep the simmer gentle to prevent the pears from breaking down. The pears can be poached a day ahead and stored in the syrup in the refrigerator.
Variations
Substitute white wine or apple cider for half the water for more complex flavor. Add cardamom pods, fresh ginger slices, or orange zest for different spice profiles. Use maple syrup instead of honey for a different sweetness.
Storage
Store poached pears in their syrup in an airtight container in the refrigerator for up to five days. The flavor actually improves as they sit. Reheat gently or serve cold.
