These poached pears are so easy to make and perfect when served with vanilla ice cream, homemade whipped cream or an Espresso! This recipe calls for Bosc pears specifically, as they hold their shape well when poached. This vintage recipe first appeared in the 1986 edition of Homemade Good News Cookbook.
This recipe was created for Dixie Crystals by BigBear’sWife, post and words written are 100% mine as always.
I’ve always thought of poached pears being a super elegant dessert that was only served at rich and fancy parties by fancy chefs.
Turns out that they’re pretty easy to make at home and great when served with fresh cream or ice cream!
Ingredients For Vintage Poached Pears:
- 4 ripe, but firm, Bosc pears
- 1 lemon, cut in half
- 2 cups dry white wine
- 2 tablespoons white sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons Creme De Cassis or Chambord Liqueur
- 1, 2-inch strip lemon peel
EXACT INGREDIENT AMOUNTS IN THE RECIPE CARD BELOW
How To Make Poached Pears:
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The first step to making this recipe is to make sure you’re using Bosc pears.
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Carefully peel the skin from the pears with a vegetable peeler.
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Cut a small slice from bottom of pears to make a flat base.
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Then you’re going to cut a lemon in half and rub it all over the flesh of the pears.
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Add the rest of the ingredients to a sauce pan (you can find those amounts HERE). Make sure that the saucepan is big enough to hold all of the pears.
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Bring to a Boil and Reduce to a Simmer.
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Pears should be tender but not mushy once done.
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Remove pears from liquid and let cool at room temperature, occasionally pour some of the poaching liquid over pears as they cool.
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I like to serve in in a bowl with some of the poaching liquid along side fresh whipped cream or vanilla ice cream.
Why Do I Need To Use Bosc Pears for Poached Pears?
Bosc pears are super firm pears and great for poaching because the pears will need to simmer for a while and you don’t want mushy pears!
Do I Need To Peel Pears Before Poaching?
Yes! You will need to peel the pears before poaching them so that the poaching liquid can soak into the fruit.
I Can’t Find Creme De Cassis! What Do I Do!
Don’t worry! I couldn’t find it either, so I used Chambord Liqueur to make the syrup for these poached pears!
More Great Fruit Recipes:
- Lemonade Fruit Salad
- Summer Fruit Sugar Cookie Cups
- Summer Fruit Dessert Pizza
- No Churn Strawberry Cheesecake Ice Cream
More Vintage Recipes:
Poached Pear Recipe
How To Make Poached Pears
Ingredients
- 4 ripe, but firm Bosc pears
- 1 lemon, cut in half
- 2 cups dry white wine
- 2 tablespoons white sugar
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons Creme De Cassis OR Chambord Liqueur
- a 2 -inch strip of lemon peel
Instructions
Use a vegetable peeler and carefully remove skin from pears.
Cut a small slice from bottom of pears to make a flat base.
Cut lemon in half, rub half of lemon over peeled pears.
Squeeze juice from other half of lemon into a saucepan that is large enough to hold pears.
Add remaining ingredients to saucepan (except pears).
Bring mixture to a boil, whisking occasionally to dissolve sugar.
Once boiling, reduce heat to a simmer.
Add pears and cover. Simmer on low for 30 minutes.
Pears should be tender but not mushy.
Remove pears from liquid and let cool at room temperature, occasionally pour some of the poaching liquid over pears as they cool.
If you make this recipe, leave me a comment or snap a picture and share it on Instagram, Facebook or Twitter with the hashtag #bigbearswife — I love to see what you’re cooking from the blog!
LOVE IT? PIN IT!
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