Poached Raspberry Pears

Poached pears are one of those desserts that look like they took real effort but barely ask anything of you. Quartered pears simmer gently in a skillet with raspberry jam, apple juice, and lemon until they turn tender and blush-pink from the berry sauce.

The raspberry jam melts into the apple juice to create a poaching liquid that’s fruity and tart without any added sugar beyond what’s in the jam itself. Spooning the liquid over the pears and turning them every 10 minutes ensures they absorb color and flavor evenly on all sides. The lemon zest and juice keep the sweetness in check and prevent the sauce from tasting flat.

Serve these warm with the reduced poaching syrup pooled on the plate, or chill them in the liquid overnight for a cold dessert that’s just as good straight from the fridge.

Kitchen Tips

• Use firm, slightly underripe pears. Ripe pears fall apart during the 30-minute simmer. Bosc or Anjou hold their shape best.
• Keep the heat at medium-low. A gentle simmer poaches; a hard boil shreds the fruit.
• The poaching liquid reduces into a thick, glossy syrup as the pears cook. If it gets too thick before the pears are tender, add a splash of apple juice.

Variations

• Poach the pears in red wine instead of apple juice for a classic French-style presentation.
• Add a cinnamon stick and a few whole cloves to the poaching liquid for warm spice.
• Top with a dollop of mascarpone or vanilla whipped cream when serving.