Erin’s Recipe Rundown
I can’t get enough of poached pears in the fall. They’re surprisingly easy to make, but also seem sophisticated! You can serve them over waffles, pancakes, or with a scoop of ice cream or whipped cream—but honestly, I’m happy eating them straight from the fridge!
Why you’ll love them: Warm spices and cider make for a cozy, elegant, and simple treat that’s endlessly versatile. Plus, they’re naturally gluten- and dairy-free!
Top tip: Use firm pears like Bartlett, Bosc, or Anjou so they hold their shape. Soak in apple cider for extra sweetness and let them rest to deepen the flavor!
You might also like these fall desserts: baked apples, pumpkin creme brûlée, pumpkin rice pudding, gluten-free pumpkin bars, and easy gluten-free apple crumble.
xoxo erin
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make poached pears. Jump to the recipe card below for the exact measurements.
- Pears: Use firm pears like Bartlett, Bosc, or Anjou so they hold their shape during poaching. Bartletts are my favorite — they’re so tender and flavorful when cooked!
- Apple cider: Cider adds extra sweetness and depth, but you can also use water if you want lighter flavor.
- Cinnamon: A cinnamon stick gives these a more pronounced spiced flavor, but you can also use more ground cinnamon if needed.
How to Make Poached Pears
Here’s an overview of how to make poached pears. You can jump to the recipe for the full instructions!
Bring cider to a boil: Combine the apple cider, spices, and vanilla in a large pot. Bring to a gentle boil, stirring until the sugar dissolves completely.
Simmer the pears: Carefully lower the pear halves into the liquid, reduce the heat, and let simmer. Flip once halfway through, until they’re tender and can be easily pieced with a knife.
Reduce the cider: Scoop the pears out with a slotted spoon and set them aside while you reduce the poaching liquid by about half, until it’s thickened and fragrant. Pour the syrup over the pears and let them cool to room temperature. You can serve them right away, but I like to refrigerate overnight to deepen the flavor.
Way to Serve Poached Pears
There are so many ways to enjoy poached pears. Spoon them over pancakes or waffles, pile on the whipped cream or vanilla ice cream, or keep it simple with a drizzle of syrup. They also make a great breakfast when served with a scoop of vanilla yogurt and granola. You can eat them warm or let them chill. The flavor gets even better after a little time in the fridge!
Poached Pears
Ingredients
- 6 firm pears peeled, cored and halved
- 4 cups (960ml) apple cider
- ½ cup (106g) brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 1 cinnamon stick
- 2 teaspoons vanilla extract
Instructions
- In a large heavy-bottomed pot over medium-high heat, combine the apple cider, brown sugar, cinnamon, cardamom, cinnamon stick and vanilla. Bring to a boil, stirring occasionally to dissolve the sugar.
- Carefully place the pear halves into the liquid. Reduce the heat to medium and bring to a simmer. Cover and cook for 20–25 minutes, flipping the pears halfway through, until they are tender and can be easily pierced with a knife.
- Using a slotted spoon, transfer the pears to a large bowl and set aside.
- Increase the heat to medium-high and boil the poaching liquid for about 10 minutes, until it has reduced by about half. Remove the cinnamon stick.
- Pour the reduced poaching liquid over the pears. Cover and let cool to room temperature. Serve warm or refrigerate and serve chilled.
Notes
Dairy-Free: This recipe is naturally gluten-free.
To Make Ahead: Poach the pears and let them soak in the syrup. Once they cool to room temperature, store in an airtight container and chill in the fridge. They taste even better after a few hours or overnight. You can warm them on the stovetop before serving, or enjoy chilled.
To Store: Keep in an airtight container in the fridge for up to 5 days.
To Freeze: Not recommended – the texture of the pears can become mushy after freezing.
