The best way to eat a pear is to poach it — my elegant Poached Pears recipe takes less than 30 minutes and will wow anyone lucky enough to get a bite.
- 2 quarts (64floz/1800ml) water
- 2 1/2 cups (20oz/565g) granulated sugar
- 2 cinnamon sticks
- 1 medium orange sliced
- 6 firm pears peeled and the bottoms cut flat so that they can stand upright
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In a large pot, heat water and sugar until sugar is dissolved.
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Place the cinnamon sticks, orange, and pears in the water.
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Cut a circle of parchment paper large enough to fit in the pot on top of the pears. Cut a small circle in the middle for venting and place it on top of the pears in the water.
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Keep water at a very gentle simmer and cook until the pears can be easily pierced through with a knife, about 20 minutes (more or less, depending on the size, variety, and firmness of the pears).
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Let pears cool in their liquid.
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Serve warm or at room temperature with vanilla ice cream, vanilla crème anglaise, salted caramel sauce or however you wish!
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Store pears in their liquid in an airtight container in the refrigerator for up to 5 days.