I knew right away after picking up a bag of pears from Steve and Dan’s this past weekend, I was going to poach pears. And while you could go and buy a bunch of marsala wine to poach your pears, I wanted to keep it as easy as possible. Cue up poaching pears with David Lebovitz:
1 quart (1l) water
1 1/3 cup (265 g) sugar
4 Bosc pears; peeled, cored, and quartered
Doesn’t get much easier than that.
Additions can include: One cinnamon stick, 2 teaspoons whole cloves, black peppercorns or allspice berries, one lemon half, one split vanilla bean, 2-3 star anise, 6-8 fresh ginger slices
1. In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Add any of the additions that you wish.
2. Slide in the pears and cover with a round of parchment paper, with a small hole cut in the center.
3. Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears.
4. Remove the pears from the pot, and reduce the sweet liquid so that you can pour the sugar goodness over everything from pears to cake.