Can you poach unripe pears

These easy Stewed Pears are a healthy and versatile dessert to make with pears in Winter. Cooked with Lemon, Oranges, Spices and No Processed Sugar, these fragrant poached pears become super soft and are packed with flavours!

Course: Dessert. Cuisine: French. Diet: Gluten Free, Vegan. Prep Time: 10 minutes. Cook Time: 20 minutes. Total Time: 30 minutes. Servings: 4. Calories: kcal. Author: A Baking Journey. Cook Mode Prevent your screen from going dark. Instructions Roughly peel the Orange and Lemon and place in a medium size saucepan see note 1. Juice the Orange and Lemon and add to the saucepan. Stir to combine and turn on low heat, occasionally stirring.

While the liquid is heating up, peel the Pears, cut in quarters or halves and remove the core. Add to the stewing liquid. Leave to simmer on a low to medium low heat for 15 to 25 minutes see note 2 or until soft.

Pears are notoriously difficult to find ripe and ready to eat, but thankfully they are as delicious cooked as they are fresh. So should you steep them in spiced wine or port, heat on the hob or in the oven? And which variety is best? I worry about pears. The solution: cooking. The pear is one of those rare fruits that are as delicious cooked as they are fresh.

Soft and yielding, with an intense, almost banana-like sweetness, a poached pear, crimson with wine and fragrant with spice, makes a decadent but strikingly simple dessert, and a welcome respite from the heavier puddings we stuff ourselves with at this time of year.

Personally, I prefer the smoother sort of pear for cooking; the rougher texture of conference is less pleasant warm. This is a good idea in theory, but requires a very small, deep cooking vessel of the type most ordinary people are unlikely to have. Lying the fruit down in the pan is a far easier way of cooking them, so a flat base is unnecessary unless you would like to serve them standing up. Cutting out the core helps the fruit to cook through, and also saves the guest from scooping it up by mistake.

Though recipes abound for cooking pears in everything from perry to earl grey tea, here I have limited my investigation to the classic red wine version, though the same principles apply to any liquid.

The thrifty David uses a mixture of half wine, half water. Pour over the water and vanilla and sprinkle with cinnamon and any other spices you want to add. Put the lid on and cook until and delicious. If you pears are hard, crunch pears to start with, cook them for fifteen to twenty minutes. If you pears are very ripe and soft to start with cook for five minutes. To serve the poached pears spoon into a bowl and enjoy! Fabulous hot or cold on their own, with some cereal and yogurt for breakfast or of with a scoop of vanilla ice cream or custard for dessert!

In the fridge: These pears will store well in an airtight container in the fridge for up to five days. In the freezer: To freeze the pears wait until pears are completely cool and transfer pears and syrup to a sealed, airtight freezer proof container. The pears will freeze for up to three months. Thaw completely before eating, either cold or re-heat on the stove top or in the microwave.

Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! Follow me on Facebook or Pinterest for many more delicious recipes. Such an easy and delicious way to use pears, so comforting too! Would love to have some with yogurt right now. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Sign me up for new recipes. Facebook Instagram Pinterest Tumblr Twitter.

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