A classic of French cuisine, delicate and refined. Tender pears poached in a sweet syrup perfumed with vanilla, served warm or chilled for a light and elegant dessert.
⏱️35 min
📊Easy
👥4 servings
🍽️Dessert
vegetarianbudget-friendlyfamily
Ingredients
4 piècespears
250 gsugar
500 mlwater
1 cuillère à soupelemon juice
1 piècevanilla bean
1 piècecinnamon stick
Instructions
1PREPARE THE PEARS: Gently peel the pears with a vegetable peeler while keeping the stem attached, which will serve as a handle. Cut them in half lengthwise, then hollow out the core with a melon baller or small sharp knife to remove the seeds. Immediately pour lemon juice over the pears to prevent them from oxidizing and turning brown when exposed to air.
2PREPARE THE SYRUP: In a heavy-bottomed saucepan, pour the cold water and sugar. Bring to a boil, stirring occasionally with a wooden spoon until the sugar is completely dissolved. The syrup should be clear and glossy. Split the vanilla bean in half lengthwise and scrape the seeds with the tip of a knife, then add them to the syrup along with the cinnamon stick.
3POACH THE PEARS: Carefully place the pear halves cut-side down in the simmering syrup. Cover the saucepan with a perforated parchment paper or a slightly ajar lid so the pears remain submerged and color evenly. Let cook over medium heat for 15 to 20 minutes depending on the size and ripeness of the fruit. The pears should be tender when pierced with a fork, but not crushed or mushy.
4CHECK FOR DONENESS: Gently prick a pear with the tip of a fine knife: it should slide through without resistance. If they are not cooked enough, extend the cooking time by a few minutes. Be careful not to overcook, otherwise they will fall apart. The syrup should remain clear and coat the fruit delicately.
5COOL AND SERVE: Remove the saucepan from heat and let the pears cool slowly in the syrup, which intensifies the flavors and allows the fruit to absorb the vanilla. You can serve them warm for a melting texture, or chilled for a lighter feel. Place each pear half in a shallow bowl with a generous spoonful of syrup. A dollop of crème fraîche or a quenelle of sorbet will complement this dessert elegantly.