- 1 (750-ml) bottle – white wine, preferably riesling or viognier
- 1 Cup water
- 3/4 Cups vanilla sugar,
- 1 whole - vanilla bean, split and scraped
- 4 - firm Bartlett, Anjou, or Bosc pears, peeled, leaving the stem intact
Place the white wine, water, sugar, vanilla bean, and pulp into a 4-quart saucepan over medium-high heat and bring to a boil.
Core the pears from the bottom.
Decrease the heat to medium-low and place the pears into the liquid, cover, and cook for 30 minutes or until the pears are tender but not falling apart. Maintain a gentle simmer. Remove the pears to a serving dish, standing them upright, and place in the refrigerator.
Remove the vanilla bean from the saucepan, increase the heat to high and reduce the syrup to approximately 1 cup of liquid, approximately 20 to 25 minutes. Do not allow the syrup to turn brown. Place the syrup in a heatproof container and place in the refrigerator until cool, approximately 1 hour.
Remove the pears from the refrigerator, spoon the sauce over the pears, and serve.
Calories Per Serving425
- 4 firm, ripe Bosc pears
- 2 tablespoons light-brown sugar
- 1 tablespoon unsalted butter
- 1/4 cup vanilla ice cream
Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baller, leaving stems intact. In a 2-quart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
Transfer cooked pears to 4 shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices in the dish stir until smooth and saucy. Dividing evenly, spoon sauce around the pears serve at room temperature or chilled.
Pears Poached with Vanilla30 min prep 4 servings 4 ingredients
I love pears in all their forms, but I especially love them poached. These Pears Poached with Vanilla make a light, delicious, and easy dessert, especially for those on chemo. It allows them to . enjoy this wonderful fall fruit when their impaired immunes make snacking on them raw impossible. In Europe they are often cooked with wine, but it’s really not necessary for great flavor. A little maple syrup and half a vanilla pod make a heavenly combo that gives pears a rich, deep taste. Bosc pears are the ideal cooking pear.
- 4 firm, ripe Bosc pears
- 2 tablespoons light-brown sugar
- 1 tablespoon unsalted butter
- 1/4 cup vanilla ice cream
Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-qart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices of the dish stir until smooth and saucy. Dividing evenly, spoon sauce around the pears serve at room temperature or chilled.
Whip the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until soft peaks form.
Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise. Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream, and, if desired, peanuts and a cherry.
White Wine Poached Pears
Poached pears in white wine sauce is a classic French dessert that's easy to make and delicious to eat. The mainstay in the recipe, which varies in the sauce ingredients and type of pears, is the use of good quality wine. If you can drink it by the glass, you can cook with it, and a nice wine will impart a better flavor to the fruit. For this recipe, opt for sweeter wines like a Chardonnay, Moscato, or Riesling. If choosing a dry white wine, the flavor will change from very sweet to dry but the fruit will retain its natural sweetness.
Pears are one of the best fruits to poach because the flesh stays firm and their shape is still recognizable after poaching. With so many pear varieties available, try different kinds of this sweet fruit to achieve diverse textures and flavors. While you can use nearly any pear variety, some are better choices for poaching: always go for sweet and firm pears like Bosc, Anjou, Concorde, or French butter pears and avoid softer pears like ripe Bartlett or Comice.
To serve your pears, choose a bit of crème patisserie or crème fraîche, as the cream perfectly accents the spiced wine syrup and sweetness of the pears. Mascarpone or vanilla ice cream are also great additions. If you'd like to try a fancier presentation, poires belle Helene is a beautiful and delicious choice.
Vanilla Poached Pear Recipe
This really is the best poached pears recipe ever! One of the reasons that I enjoy this vanilla poached pear recipe so much is that it is a very lightly sweetened dessert. I try to watch my carbohydrate intake. And, so many desserts are high in added sugar or gluten. And, while I enjoy a slice of cake or pie sometimes, most of the time I’d prefer something lighter.
So, if you’re searching for a poached Bosc pear recipe or prefer to use Bartlett, you’re in luck. This recipe will work just as well with both varieties of pears. Our tree is a Bartlett pear tree, but I have used Bosc pears in the years we haven’t had any.
So, normally a Vanilla Poached Pear recipe would include white wine. But, Marty and I don’t drink or use alcohol so I had to be creative when I first tried this recipe. Instead, we poach the pears in water with sugar, vanilla bean, and cinnamon sticks. The taste is light and full of flavor.
What size pan should I use?
Ideally, you want your pears to be covered by most of the water when you poach them. You can rotate them if you need to. But, it is easier to have them completely covered. Try a 9″ by 4″ saucepan. You will need to add about 4 cups of water.
How firm should the pears be?
You want the pears you use to be firm when you buy them. That means that they will hold their shape better as you poach them. And, you want them to be firm enough to be cored from the bottom. If they are too soft, they will not hold their shape and they will be mushy.
What can I top these Vanilla Poached Pears with?
Normally, I simply enjoy these poached pears as is with the simple homemade syrup that goes along with the recipe. But, if you prefer you can top them with homemade whipped cream. Have you ever made your own? Making real whipped cream is so easy but it tastes amazing! If you prefer, you can top them with a scoop of French vanilla ice cream. Or, if you have a sweet tooth, you can add chocolate syrup.
If you’d prefer not to top them, why not consider adding dried fruit instead? You can add a handful of dried cranberries or raisins when you serve them. But, be sure to add them at the end, not while you’re poaching them or they will get soft and lose their shape.
Poached pears really are a simple dessert to make. But, they look stunning when you serve them. That means it’s a great dessert for when you’re entertaining. So, just bring these out from the kitchen and let your guests think you have been slaving for hours.
Can I make vanilla poached pears with canned pears?
Not really. You can heat up the pears for a few minutes with cinnamon sticks and star anise. But, it won’t really have the full flavor of Vanilla Poached Pears. You will also have to be careful not to heat them up too much or they’ll get too soft.
What’s a cartouche?
So, you’ll notice that you need to make a cartouche to top your pears. Basically, it’s a cover made of parchment paper. It has a hole in the center to let out steam. But, helps cook the pears without covering the pan. Learn how to make one in this post or scroll down for the video.
Serving vanilla poached pears as a side dish
Now, I know that I said that this was a dessert. BUT, if you want to, you can still serve it as a side dish with pork, lamb or ham. When I was growing up, my Grandmother always served applesauce with these meats. So, these poached pears make a wonderful alternative that is just a little bit fancier. Of course, you will want to skip the whipped cream, ice cream, and chocolate syrup.
Poached Pears With Vanilla Sauce recipes
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Spiced Vanilla Poached Pears
4 – 8 ripe, but firm, pears (Anjou and Bosc are good choices)
1 bottle fruity white wine such as a Reisling or Gewurtztraminer
(can substitute white grape juice if preferred)
½ – 1 cup sugar or honey depending on sweetness of wine or juice
1 Rain’s Choice Vanilla Bean, sliced lengthwise but still intact
Carefully peel the pears, leaving stems intact if possible. Cut ¼ inch off the bottom of each pear so that they stand up more or less straight.
In a deep saucepan, combine the wine (or juice), sugar, spices and zest and bring to a boil. Reduce the heat to a high simmer and add pears. The poaching liquid should cover pears at least half-way. Add more water, juice or wine, if needed. Cover saucepan with a lid.
Poach pears for 15 – 30 minutes (time varies based on variety of pears and ripeness), basting them frequently.
When pears are tender when pierced with a knife, remove from the stove and allow pears to remain in the liquid until time to plate them unless you will be serving them right away. If making the pears ahead, remove them with a slotted spoon into a bowl.
Bring the liquid back to a boil and cook until the liquid is reduced by half and is slightly thicker.
Remove liquid from the stove and strain out the spices and vanilla bean. Rinse and save vanilla bean for another use. Pour liquid over pears.
Serve warmed or at room temperature with syrup. Serve ice cream, Creme Anglaise or whipped cream on the side if you wish.
Merlo Poached Pears With Vanilla & Cinnamon
Tip the wine, sugar, cinnamon and vanilla into a deep medium pan and heat gently until the sugar dissolv es and then add the pears, making sure they are fully covered by the wine, then simmer for 30 minutes until they are just tender.
If the pears are very ripe, they may be ready in 20 minutes.
They can be made up to 2 days ahead - leave pears in the syrup in the fridge until you are ready to finish the recipe.
Remove the pears from the pan with a slotted spoon and boil the syrup for 30 minutes to reduce it and make it more syrupy and then cool and then chill for up to 2 days.
Remove from the fridge 1 hour before serving.
Whole pears look very elegant, but can be a little tricky to eat, so if your prefer to serve them halved, scoop out the core with a metal measuring teaspoon or melon baller, then poach them for just 10 to 15 minutes depending on how ripe they are.
Fresh Fruit Salad Recipes for Summer
Need to bring a dessert to a barbecue and not sure what to make? Want to surprise your family with a special summertime treat? Why not make a homemade fruit salad! They’re easy to prepare and always crowd-pleasing. You can customize the recipe based on your preferred fruit and what is in season. Whether you prefer [&hellip]
Lemon Desserts To Turn a Bad Day Around
When life hands you lemons, skip the lemonade and make a dessert. Tart, tangy, and sweet, they’re a scrumptious way to end a meal. We know dessert can turn a bad day around. When you add bright and refreshing lemon flavor to the recipe, we promise they’ll be smiles all around.
Super Simple Memorial Day Menu
Wow, this year is flying by. How is it almost Memorial Day? With life slowly returning to normal I’m having a group of friends and some family over for a Memorial Day barbecue. This year, I’m keeping the menu simple by grilling a couple of steaks, serving a few sides, and, of course, dessert. I [&hellip]
Vanilla Spice Poached Pears
Making dessert isn’t always easy, but these poached pears are one of the most simple and delicious desserts that you can make, and best of all, they can be made 2 or 3 days ahead of time! These are perfect for a dinner party or a casual get together, and if you’ve never served poached pears before, prepare yourself for quite a treat. I didn’t think that these would be all that special, but I had never made them, so I figured I’d give it a go, and honestly, I could have eaten at least two all on my own. Not only are these great for after dinner, but they pear beautifully with more savory dishes, too – for example, I made a sharp cheddar grilled cheese with some sliced poached pears that were absolutely fantastic, or you could top a pork dish or your favorite salad with chopped poached pears. The sweet and salty combination is always a winner, believe me. The flavor of these poached pears only gets better the longer that you let them sit in their syrup, and speaking of the syrup, it makes for a great cocktail pairing or as a sweetener for your club soda. I’m going to try poaching all kinds of different fruits now, but I think that the classic poached pear may always be my favorite.
Peel your lemon and juice it.
Combine your poaching ingredients in a pot and simmer until the sugar has dissolved.
Peel the pears and add them to the pot.
Simmer for 20 minutes or so, until tender. Pour into a container with the liquid and refrigerate until cool.
Serve with some of the liquid and enjoy.