Vanilla Poached Pears

This is a a great simple fall or winter dessert. We enjoy them plain or dribbled with caramel sauce.

Serves 6


Peel 6 pears, leaving stem. Remove button at bottom with a small melon baller.

Measure into a large saute pan:

  • 1 cups sugar

  • 2 cups water

  • Spices: 1/2 vanilla bean, cut lengthwise and scraped; 1-2 cinnamon sticks; 3-4 cardamom pods; zest of one orange; 1-2 pieces star anise

Bring to a boil. Turn down heat, cover with a cartouche and simmer gently for about 10 minutes, or until a knife pierces the pears easily.

Remove pan from burner and allow to come to room temperature in their poaching liquid. Reserve in the refrigerator until ready to serve.