1. 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.

2. 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.

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

4. 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.

5. 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 pairing 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.

6. 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.