Dessert Recipe: Poached Pears


Poached Pears

6 cups  water

  • 1                  cup  sugar
  • 6                  firm Anjou pears, peeled, cored, and halved
  • 1                  (2-inch) lemon rind strip
  • 3                tablespoons  Poire Williams or other pear liqueur
  • 6                (2-inch) lemon rind strips


    • 1. Combine first 3 ingredients in a large saucepan; bring to a simmer. Add 1 rind strip. Reduce heat, and simmer 25 minutes or until tender. Remove pears from pan with a slotted spoon; cover and chill.
    • 2. Bring cooking liquid to a boil over high heat; cook until syrupy and reduced to 1 cup (about 20 minutes). Strain through a sieve into a bowl; cover and chill. Stir in liqueur. Arrange 2 pear halves in each of 6 shallow bowls; top each serving with about 3 tablespoons sauce and 1 rind strip, if desired.

    Credit: James Peterson, Cooking Light   
    MARCH 2008


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