If you’re looking for an easy pear dessert that lets the fruit shine, look no further. The Hubs came across this lovely recipe in his new acquisition by Cook’s Illustrated (CI) “The Compete Mediterranean Cookbook.” Poached pears are a classic French dessert, and yet simple enough to make at home.
Because our bosc pears were a bit too firm yet, the simmering process took longer to render them tender enough. We also lengthened the sauce reduction time to get the syrup to the correct consistency. Making them the day before our dinner party gave the pears ample time to refrigerate overnight.
They can be served as is, or with crème fraîche… perhaps even a shortbread cookie on the side…
NOTES from CI: For the best texture, try to buy pears that are neither fully ripe nor rock hard; choose those that yield just slightly when pressed. Use a vegetable peeler to peel strips of lemon zest, but take care to avoid the bitter pith beneath the skin. For the white wine, a medium-bodied dry white wine such as Sauvignon Blanc or Chardonnay is recommended.
White Wine-Poached Pears with Lemon and Herbs
Ingredients
- 1 bottle dry white wine (750-ml)
- ¾ cups sugar
- 6 strips lemon zest from 1 lemon
- 5 sprigs fresh mint leaves
- 3 sprigs fresh thyme
- 1 vanilla bean, halved lengthwise, seed scraped out and reserved
- ½ cinnamon stick
- ⅛ tsp. salt
- 2 Tbsp. juice from 1 lemon
- 6 ripe but firm pears (about 8 oz. each), preferably Bosc or Bartlett
- Crème fraîche, for garnish, optional
Directions
- Bring the wine, sugar, lemon zest, mint, thyme, vanilla seeds and pod, cinnamon, and salt to a simmer in a large saucepan over medium heat and cook, stirring occasionally, until sugar dissolves completely, about 5 minutes; cover and set aside until needed.
- Meanwhile, fill a large bowl with water and add the lemon juice. Peel, halve, and core the pears following the illustrations in the related quick tips, adding them to the lemon water to prevent browning.
- Drain the pears, discarding the lemon water, and add to the wine mixture. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until pears are tender and a toothpick or skewer can be inserted into pear with very little resistance, 10 to 20 minutes, gently turning the pears over every 5 or so minutes.
- Using a slotted spoon, transfer the fruit to a shallow casserole dish. Return the syrup to medium heat and simmer until it is slightly thickened and measures 1 1/4 to 1 1/2 cups, about 15 minutes. Strain the syrup through a fine mesh strainer, then pour over the pears, discarding the strained solids. Refrigerate the pears until well chilled, at least 2 hours or up to 3 days.
- To serve, spoon portions of fruit and syrup into individual bowls or on plates. Drizzle crème fraîche over the tops, if desired.
Accounting for Taste 
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