White Wine-Poached Pear | Everyday Dorie

Poached pear is an elegant dessert to finish a meal. I remember having my first poached pear in a Manhattan restaurant. It’s light, simple and, unexpectedly, full of flavor. That experience has stayed with me ever since. In the interim, poached pears seem to have disappeared on restaurant menus.

No worry, recipes like the white wine-poached pears from Everyday Dorie are excellent, making poached pears very accessible. Just follow a few guidelines (see below), we can be successful in making poached pears a company-worthy dessert at home.

Choose Firm and Ripe Pears for Poaching

Pears are one of the most delicious and versatile fruits to poach. To ensure the perfect poached pear, there are a few things to keep in mind. Pears are poach-ready when they are not quite ripe enough to eat.

Firstly, you should always use semi-ripe pears that are firm yet slightly soft to the touch. The pears should be fragrant and have a bright, deep hue. If the pears are too hard, they may not soften properly during the poaching process. Conversely, if they are too soft, they may turn mushy. Lastly, the pears should be ripe enough that they can be easily pierced with a fork. If that’s the case, the pears are likely ready to go.

The best pears for poached pears are firm varieties which can be held together with hot liquids.

Which Variety of Pear is Best for Poaching?

There are a few varieties that are widely considered to be the best. Bosc and Anjou pears have slightly crisp texture and a sweet flavor, making them ideal for poaching. Bartlett pears, which are sweeter and softer than other varieties, are also a great choice. For a firmer texture, Comice pears are an excellent option. All these varieties can be poached in wine, juice, or simple syrup.

I have to admit I don’t buy pears, just for poaching them. In general, I pick up a bag of pears when they are in season, mostly to be eaten fresh. When they are extra pears sitting around, poached and cooked pears for dessert become compelling options.

Poaching in Red or White Wine

Baked Marsala pears are among one of my favorite poached pears recipes. Most recipes for poached pears call for red wine — like Marsala. On the other hand, white wine-poached pears is a classic French dessert. Dry white wines are the perfect choice for poached pears, as the subtle sweetness of the pear pairs well with the dryness of white wine. The softness of the white wine (no tannins) and the slight acidity perks up pear’s natural sweetness.

Late harvest dessert wines with honey-like flavors and hints of Pinot Gris and Muscat are excellent companions with poached pairs.

Needless to say, select the wine you’d want to drink for poaching. In the end, the poaching wine syrup, the by-product, can be equally delicious and desirable as the poached pears themselves. I don’t mind having extra. Boil the syrup until reduced to a sticky glaze. It can enliven any dessert, meat or appetizer.

Primer for Poaching Pears

• Use a lidded pan/dish large enough to hold the pears upright snugly in a single layer.
• Heat the poaching liquid, consisting of slices of lemon, white wine, sugar, honey, spices (fresh ginger, cinnamon stick, star anise, Urfa pepper) and vanilla bean.
• Simmer pears gently in a poaching liquid on the stovetop, until tender. You may also bake the pears in the oven at 375°F.

This is a lengthy writeup; it also serves as an archive for all the essential notes from prior experiences in poaching pears. I want to be able to turn out poached pears beautifully each and every time. The sight of an elegant and succulent cooked pears has a special quality that no other fruits can bring. At least, I can’t think of one!

Print Recipe

White Wine-Poached Pear | Everyday Dorie

By Dorie Greenspan – Serves: 6

Ingredients

• 6 firm pears
• 1 lemon, halved
• 2 cups (480 ml) white wine
• ¼ cup (50 grams) sugar
• 2 tablespoons honey
• 4 quarter-sized slices peeled fresh ginger
• 1 or 2 vanilla beans, split and scraped (use the pulp, reserve or discard the pods) or 1 tablespoon pure vanilla extract
• 1 or 2 cinnamon sticks
• 1 whole star anise, broken into points
• Pinch of Urfa pepper, cayenne pepper, or crushed red pepper flakes (optional)
• Caramel, chocolate or berry sauce, store-bought or homemade, for serving (optional)
• Lightly sweetened whipped cream or crème fraîche, for serving (optional)

Instructions

1

MISE EN PLACE: You’ll need a lidded pot large enough to hold the pears upright snugly in a single layer; I use a soup pot and one of the pears is always a little squished and slightly higher than the others, but it works out. You’ll also need a piece of parchment (or wax) paper cut to fit inside the pot. (Covering the pears with parchment will slow the reduction of the syrup and keep the fruit from bobbing about.)

2

PREP THE PEARS: One at a time, peel the pears, leaving a circle of skin at the top of each, if you’d like, as well as the stem, if the pear has one. Immediately rub the pear with a lemon half to keep it from browning. Using a long vegetable peeler, an apple corer or a knife, working from the bottom, remove the pear’s core, being careful not to cut through the top. Squirt a bit of juice inside the pear.

3

MAKE THE POACHING LIQUID: Cut a couple of slices from the other lemon half and toss them into the pot, along with the remaining ingredients except the pears. Place the pot over medium heat and bring the liquid to a boil, stirring to dissolve the honey and sugar.

4

POACH THE PEARS: Lower the heat and carefully fit the pears into the pot—extra points if they’re all standing up. The pears will not be covered by the liquid, and that’s fine. Put the parchment circle over the pears, pressing down lightly so that the paper touches the fruit, and cover the pot with the lid.

5

Simmer gently for 15 to 20 minutes, or until the fruit is still firm (you want it to hold its shape) but easily pierced with a small sharp knife. Carefully transfer the pears to a bowl or container. Turn the heat up and boil the syrup for about 5 minutes to further concentrate the flavors. Pour the syrup over the pears and allow them to cool to just warm or room temperature, then catch and discard the points of star anise, or do it before serving.

6

SERVE: You can serve the pears warm or chilled. I usually serve them cold and plain—one pear in a nice bowl or a stemless glass with syrup poured around it is perfect.

Notes

https://www.tumblr.com/fairebonnecherie/180449302032/dorie-greenspans-white-wine-poached-pears