Juice Poached Pears
Submitted by rdrh
Juice poached pears bathe firm fresh pears in spiced grape juice with cinnamon and allspice, then drizzle with the reduced syrup. An elegant low-calorie fruit dessert.
YIELD
8 servingsPREP
15 minCOOK
15 minREADY
45 minThese poached pears take the elegant French dessert classic and swap wine for grape juice, making it kid-friendly and alcohol-free without sacrificing the romance. The cinnamon and allspice combination warms the spiced syrup into something autumnal and aromatic.
Use firm but ripe pears. Hard pears stay crunchy and don’t absorb the syrup flavors. Soft pears collapse into mush as soon as they hit the hot liquid. Bartlett, Anjou or Bosc all work beautifully when picked at the right ripeness, with a slight give near the stem.
The turning step is what gives the pears their even rosy color and uniform tenderness. Without turning, the side touching the syrup absorbs more color and softens faster than the side facing up. Turn every minute or two for an evenly poached fruit.
Reducing the syrup after removing the pears intensifies the flavors and gives you something thicker and stickier to drizzle. Pour the thin original liquid over the pears and you’ll have a soup. Reduce by half and you have proper poaching syrup.
Serve at room temperature, not chilled. Cold pears taste dull, and the syrup tightens too much in the fridge. Room temperature lets all the flavors come through.
Using grape juice instead of wine gives you a softer, fruitier syrup. White grape juice keeps the pears their natural pale color. Red grape juice tints them a beautiful pink-rose for a more dramatic presentation.
Pro Tips
- Peel the pears but leave the stems on for the most elegant presentation.
- Use an apple corer to remove the core from the bottom while keeping the stem attached.
- Add 2 strips of fresh orange or lemon peel to the poaching liquid for extra citrus brightness.
- Pour any leftover syrup into a jar and use over yogurt, pancakes or ice cream within a week.
Variations
- Add 2 whole cloves and a star anise pod to the syrup for a more complex spice profile.
- Use cranberry-grape juice blend for a brighter color and tangier syrup.
- Top each pear with a small scoop of vanilla ice cream or a drizzle of warm dark chocolate.
Ingredients
Directions
Bring grape juice, water, sugar, cinnamon, and allspice to a boil in saucepan and stir until sugar dissolves.
Add pears and cook, covered, turning fruit often, just until barely tender.
Remove with slotted spoon to dessert dishes.
Reduce syrup and pour over pears.
Let cool to room temperature and serve.
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