Poached pears may be one of the easiest desserts to pull off, requiring very little preparation. Just peel a couple of pears, shove them into a pot, cover them in some flavored liquid. The problem is, if you’re doing just a few, you may need a lot of liquid to get them fully submerged. Also, […]
There is something perennially fall to me about poached pears. Maybe it is because my first ever pastry cook job at a massive restaurant began in the fall, so my task every day was to peel and poach two crates’ worth of pears. It became like a meditation, each day, peeling that many pears by hand!
In any case, find the best firm-but-ripe pears that you can– I like the Bosc variety as they travel well and are not hard to find. Make sure after you core them, you check to see you’ve cored them straight through the bottom and there are no bits of stem leftover. You can also forego coring if you like the look of them poached while they are still whole, just know that you need to cook them longer to compensate.