Spiced Vanilla Poached Pears Recipe

This Spiced Poached Pears Recipe features beautiful pears simmered in a warm vanilla and spice syrup until perfectly soft and glossy. It's an elegant dessert that's simple to make yet feels restaurant-worthy - delicious served warm with vanilla ice cream or chilled with a drizzle of syrup for a classic French-inspired treat.

Poached pears were part of nearly every dessert exam in culinary school - a true test of precision, timing, and presentation. One of our finals even featured the elegant French Pear Frangipane Tart (Tarte Bourdaloue) with crème anglaise and a crisp tuile. To this day, that tart remains one of my favorite desserts - tender poached pears nestled in almond cream and baked until golden. The perfect French dessert.

What is poaching? It's a gentle cooking method where ingredients are simmered slowly in a flavorful liquid just below boiling point until tender and full of flavor. This classic technique is used for everything from fruit and eggs to fish and chicken - keeping foods moist while infusing them with subtle aromatics.

Scroll down for step-by-step photos, helpful tips, and fun flavor variations!

Jump to:

• Ingredients You'll Need
• How to Poach Pears
• When Are Pears in Season?
• Best Pears for Poaching
• Flavor Variations and Substitutions
• What to Serve with Poached Pears
• Best Wine Pairings with Poached Pears
• Storage Instructions
• FAQ's
• More Dessert Recipes to Try
• Spiced Vanilla Poached Pears Recipe

Ingredients You'll Need

Just a few simple ingredients transform almost ripe pears into a beautiful dessert.

• Firm ripe pears - Choose Bosc, Anjou, or Bartlett for the best texture. They hold their shape and become buttery soft without falling apart.
• Caster sugar - Sweetens the poaching liquid and creates a silky syrup.
• Cinnamon stick, star anise, and whole cloves - Classic poaching spices that bring warmth, subtle sweetness, and a beautiful aromatic depth to the pears.
• Vanilla paste (or vanilla bean) - The star flavor. Use real vanilla for the best aroma and flavor.
• Lemon zest - Balances sweetness and brightens the syrup.
• Fresh root ginger - Adds gentle heat and complexity.
• Parchment paper - Used to make a cartouche, a parchment lid that helps pears cook evenly and prevents browning. Learn more about using a cartouche here.

See the recipe card for quantities.

How to Poach Pears

Tested in our kitchen and loved by our readers-this poached pears recipe is simple, foolproof, and beautifully aromatic.

Prepare the pears

Peel the pears with a vegetable peeler, keeping the stems intact for presentation if desired. You can core the pears before poaching using a melon baller or small paring knife, or wait to remove the cores after poaching when they're softer and easier to handle. You can also leave them whole or cut them in half lengthwise.

Make the poaching liquid

In a medium saucepan, add the caster sugar, cinnamon stick, lemon zest strips, star anise, vanilla paste, cloves, ginger, and 1.5 L (6 cups) of water. Stir gently and bring to a simmer over medium heat until the sugar dissolves

Add the pears

Carefully place the prepared pears into the simmering liquid. (The pears must be fully submerged in the poaching liquid.)

Cover with a cartouche

Cut a round piece of parchment paper slightly larger than the size of your pan, and cut a small hole in the center to allow steam to escape. Place it directly on top of the pears and liquid. This ensures even cooking and helps prevent the pears from browning.

Chef's Tip: A cartouche is a paper lid made from parchment that sits directly on the food. It controls evaporation, keeps food submerged, and allows gentle steaming.

Poach the pears

Reduce the heat to low and gently simmer (do not boil) for 20-30 minutes, or until the pears are tender when pierced with a paring knife. Cooking time may vary depending on the size and ripeness of the pears.Chef's Tip: Poached pears can easily be made ahead. Let them cool completely in the poaching liquid, then transfer both the pears and liquid to an airtight container. Store in the fridge for up to 3 days, keeping the pears submerged for the best flavor and texture.

Serve and enjoy

Serve the warm pears with a scoop of vanilla ice cream, a drizzle of homemade chocolate sauce, and a sprinkle of toasted flaked almonds.

When Are Pears in Season?

Pears are typically in season from late summer through early winter, though availability depends on the variety. Peak season for most pears in the U.S. runs from August to February, making them perfect for cozy autumn and winter desserts like this.

Want to learn more about when your favorite fruits and veggies are in season? Check out the USDA's Seasonal Produce Guide.

Best Pears for Poaching

Choose firm, just-ripe pears that can hold their shape after simmering.

• Bosc - Firm texture, mild sweetness, and beautiful shape.
• Anjou (green or red) - Subtly sweet and buttery.
• Bartlett - Juicy and aromatic; poach slightly less time.
• Forelle - Smaller pears; ideal for individual servings.
• Avoid overly ripe, soft or bruised pears - they'll collapse during cooking.

Flavor Variations and Substitutions

There are endless ways to adapt this poached pears recipe:

• Tea: Poach in Earl Grey, Rooibos or chai for subtle, aromatic flavor.
• Wine: Use red wine for a rich ruby color and deeper flavor - try Merlot or Shiraz.
• Other poaching liquids: Apple juice, white wine, apple cider or even light honey syrup.
• Flavor add-ins: Cardamom pods, orange zest, vanilla bean, or a splash of brandy.

What to Serve with Poached Pears

These elegant pears pair beautifully with so many dishes:

• Cold: With whipped cream, crème fraîche, or mascarpone.
• Warm: With vanilla ice cream and Dark Chocolate Sauce or custard.
• Desserts: Add to Self-Saucing Chocolate Pudding or Pear Frangipane Tart.
• Rich desserts: Serve alongside cheesecake, chocolate cake, or crepes.
• Breakfast: Slice over pancakes, waffles, or oatmeal.
• Salads: Toss sliced pears into an autumn salad with walnuts and arugula.
• Cheeseboards: Perfect with soft or blue cheese and spiced nuts.

Best Wine Pairings with Poached Pears

Poached pears pair beautifully with dessert wines and lighter-style whites - the goal is to complement their gentle sweetness and warm spice.

• Moscato d'Asti - Lightly sparkling and floral, it mirrors the pear's sweetness.
• Late Harvest Riesling - Honeyed and bright, with acidity to balance the syrup.
• Sauternes or Monbazillac - Luxurious French wines with apricot and spice notes.
• Sparkling Wine or Prosecco - Crisp and refreshing beside soft, spiced pears.
• Vin Santo or Ice Wine - Rich and golden, perfect with ice cream or chocolate sauce.

Chef's Tip: If you've poached the pears in wine (like red wine poached pears), serve the same wine alongside to tie the flavors together.

Storage Instructions

Keep your poached pears fresh and flavorful with these simple tips:

• Fridge: Store in an airtight container submerged in their syrup for up to 3 days.
• Not freezer-friendly: Freezing changes the texture.
• Make ahead: Prepare up to 3 days in advance and refrigerate.

FAQ's

More Dessert Recipes to Try

This Spiced Vanilla Poached Pears Recipe is everything we love about French desserts - simple, flavorful, and beautifully balanced. Whether served warm with ice cream or chilled in syrup, it's a timeless favorite that always delights.

Give it a try and let us know in the comments how it turned out! Don't forget to Pin it for later or share it with someone who loves classic desserts.

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.