The SavoryIngredients
- 4 firm pears (peeled, halved, cored)
- 3 cups water
- ½ cup honey
- 1 vanilla bean (split) or 1 tsp extract
- 1 cinnamon stick
- 1 strip lemon zest
Instructions
Prepare the poaching liquid
Combine water, honey, vanilla bean (split and scraped), cinnamon stick, and lemon zest in a saucepan. Bring to a gentle simmer over medium heat, stirring until the honey is fully dissolved.
Poach the pears
Carefully lower the pear halves into the simmering liquid. Reduce heat to low, cover, and poach for 15-20 minutes, turning once halfway through, until the pears are tender but not mushy.
Cool in the syrup
Remove from heat and let the pears cool in the poaching liquid for at least 1 hour. For best results, refrigerate and allow them to steep for up to 4 hours or overnight.
Reduce the syrup
Remove the pears and set aside. Bring the remaining poaching liquid to a boil and reduce by half until it reaches a light syrup consistency, about 5-8 minutes.
Serve
Arrange the pear halves on a serving platter. Drizzle with the reduced honey syrup. Serve warm or chilled, garnished with whipped cream, toasted nuts, or fresh mint if desired.
Tips & Tricks
- Use firm but ripe pears such as Bosc or Anjou for the best texture after poaching.
- Pears are high in fiber and aid digestion, making this a guilt-free dessert.
- Honey and spices are antioxidant-rich, giving this dessert added health benefits.
- This is a naturally low-fat dessert that is light yet satisfying.
- The poaching syrup can be stored in the fridge for up to a week and reused.
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