Poached Pears
While I serve these pears with Semolina Pancakes (page 97), you could spoon them over any pancake and replace the traditional maple syrup accompaniment with this poaching liquid instead. Poached pears are also great in a simple trifle, with layers of ice cream and crisp cookies. Poaching is a long, gentle cooking process, so firm fruit is what you want. Choose pears of equal ripeness for poaching, and they will all be equally tender.
Recipe information
Yield
makes 4; serves 4 to 8
Ingredients
Preparation
Step 1
Crack the star anise, cloves, and peppercorns in a mortar and e pestle or on the counter with the bottom of a small, heavy skillet.
Step 2
Put the honey in a medium saucepan. Bring to a boil over medium-high heat and cook until the honey caramelizes slightly. Stir in the cracked spices. Pour in the water—carefully, because this will sputter—and stir until the mixture is smooth and the honey is completely dissolved. Add the salt, lemon and orange zests, and ginger and bring to a simmer.
Step 3
Peel the pears and lower them into the poaching liquid. Cut a round of parchment the size of the pan and lay it over the pears. Top with a lid or plate that is smaller than the pan so the pears remain submerged and completely covered by the poaching liquid. Simmer very gently, keeping the temperature between 181° and 185°F, until the pears are tender, about 2 hours.
Step 4
Let cool and store in the refrigerator in the poaching liquid. Serve cold.
