My Breakfast Poached Pears are easy to make, they can be made ahead of time and make a wonderful sweet, elegant breakfast. Poached in Vanilla and Cinnamon these Pears offer a warming winter flavour, a welcome start to the day.
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Where do Poached Pears Originate from ?
There is some debate on this, some say Italy, some say France. We do know that Poached Pears were served at the Coronation of King Charles VII of France in the 15th Century. By that measure we can safely ascertain they have been enjoyed for several hundred years.
What is a Poached Pear?
A poached Pear is a Pear that has been cooked gently in a liquid, the liquid slowly tenderises the Pear, leaving the flesh soft but not mushy.
Do You have to Peel the Pear ?
Pear skin has something called tannins, which could make the Pear bitter if left on during poaching. It is advisable to remove the skin with a peeler or pairing knife before Poaching.
Do the Pears have to be ripe ?
Choose ripe pears for poaching. Over-ripe Pears will go soggy during Poaching and under-ripe Pears wont Poach well at all.
What do I need to Poach Pears ?
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- A Pan
- Measuring Jug
- Spoons
How to Stop the Pears going Brown during Poaching
During the Poaching Process ensure that the Pears stay submerged in the Poaching liquid, if the liquid levels drop, just add more, turning the pairs halfway through helps too.
How do I know when the Pears are Poached ?
The Pear is Poached when they are soft and a knife is able to pierce all the way through the flesh.
How long does it take to poach a Pear ?
It depends on the size of the Pear, but generally Pears require around 10-15 minutes in simmering Poaching liquid.
What is Poaching liquid ?
Pear Poaching liquid is a Syrup made from Water and Sugar and other added elements for the purpose of flavouring.
What do Poached Pears taste like ?
They taste sweet and delicate but their flavour is highly reliant on how long you let them sit in the poaching Liquid. The longer the better so they can absorb all those lovely flavours.
How to Make Breakfast Poached Pears
For such an elegant breakfast this recipe is actually quite basic, you likely already have the Ingredients in your Cupboards at home, just follow the steps below for delicious juicy Poached Pears.
Ingredients
- Pears– I used Conference Pears, but any pear will do, just be sure to alter cooking time to allow for the size of the Pear.
- Water– The base for my Sugar syrup. Should you wish these Pears to be a dessert & Boozy! You can always switch out half the water for White Wine
- Vanilla– I used Vanilla extract for a milder flavour, however, if you would prefer a stronger Vanilla taste you can switch for Vanilla pods or Vanilla Paste.
- Cinnamon– I used a Cinnamon stick, but if you only have powder, replace with 1/2 tsp as an alternative.
- Lemon Juice– Helps avoid discoloration of the Pear whilst Poaching, use bottled or freshly squeezed.
The Basic Steps
- Place the Water, Vanilla, Cinnamon and Lemon Juice in a pan (Do not cook yet)
- Peel the Pears and add them whole to the pan
- Turn on the heat and bring to the boil
- Reduce the heat and simmer for 10-15 minutes
- When softened and tender, turn off the heat and allow the pears to cool in the Poaching Syrup
Hot or cold ?
Poached Pears are delicious either way, I serve my Breakfast Poached Pears slightly warm with Greek yoghurt, My Homemade Plum Jam and Dried fruits
How to Store
Eat the same day or store in the fridge for up to 5 days. Simply cut them in half, cover them completely with poaching syrup and keep them in an airtight container. Eat cold or add the pear halves and a little Poaching Syrup to a pan and warm on the stove.
Give it a try, leave a review and let me know how you got on in the comments. Or tag me on Instagram, I would love to see your Creations
Breakfast Poached Pears
Ingredients
For the Poaching Syrup
- 1 l Water
- 80 g Caster Sugar
- 1 Cinnamon stick
- 1 1/2 tsp Vanilla Extract
- 1 tbsp Lemon Juice
- 2 Ripe Pears
Accompaniments
- Greek Yoghurt
- Jam
- Raisins
- Brown sugar
- Honey
Instructions
- Peel the Pears
- Place all the ingredients plus the whole Pears in a pan
- Bring to the boil, then turn the heat down and simmer for 10-15 minutes
- To check the Pears are cooked, poke with a knife, if you feel resistance, they need longer. If the knife pierces easily they're done.
- For the best flavour allow the Pears to sit in the Syrup for a while.
- Slice in Half, Serve warm with Greek Yoghurt, Jams and raisins. Drizzle with Honey and Sprinkle with Brown Sugar.
