Poached Pears in Honey, Ginger and Cinnamon Syrup
This recipe creates elegant poached pears by simmering them in a sweet syrup of Moscato wine, honey, ginger, and cinnamon. The pears become tender while the liquid reduces into a flavorful glaze. Served chilled or warm, typically alongside vanilla ice cream, it's a simple yet sophisticated dessert.
Equipment
- 1 Saucepan Large enough to hold all pears submerged
- 1 Vegetable Peeler
- 1 Sharp Knife For peeling ginger and splitting vanilla bean
- 1 Slotted Spoon To remove pears from hot liquid
- 1 Measuring Cups and Spoons
Ingredients
Main
- One 750-ml bottle Moscato wine or other sweet dessert wine
- 2 cups Simple Syrup recipe follows
- 1 cinnamon stick broken in 1/2
- 2 tablespoons honey
- One 3/4-inch piece fresh ginger peeled, and finely chopped
- 1 vanilla bean split lengthwise
- 6 small firm, ripe Anjou pears, peeled
- Serving suggestion: Vanilla ice cream or gelato
- 2 cups sugar
- 2 cups water
Instructions
- In a saucepan large enough to hold all the pears, combine the wine, Simple Syrup, cinnamon stick halves, honey, and ginger. Scrape in the seeds from the vanilla bean and add the bean and seeds to the saucepan. Bring the mixture to a simmer, stirring occasionally, until the honey has melted. Add the pears and simmer for 15 to 20 minutes, turning occasionally, until the pears are tender. Remove the pears from the liquid and allow to cool.
- Continue to simmer the liquid until it thickens and is reduced by half, about 15 to 20 minutes. Cool to room temperature. Remove the cinnamon stick halves and the vanilla bean and discard.
- Place each pear on a small serving plate with a scoop of vanilla ice cream. Drizzle with the honey, ginger and cinnamon syrup. Serve immediately.
Notes
Ensure you use firm, ripe pears like Anjou or Bosc; overripe pears will become mushy. Keep the poaching liquid at a gentle simmer, not a rolling boil, to prevent the pears from breaking down. A parchment paper cartouche can help keep the pears submerged for even cooking. The syrup will thicken considerably as it cools, so don't over-reduce it while hot. This dish can be made ahead and served chilled; the flavors deepen over time. For variation, add star anise, orange peel, or a few cloves to the poaching liquid.