These Bursa-Style Poached Pears in Clove and Cinnamon Syrup are a simple yet incredibly elegant dessert! Tender, juicy pears are gently poached in a fragrant syrup infused with cinnamon, cloves, vanilla, and a hint of orange. I absolutely love this recipe, inspired by Turkish traditions (Bursa being a city in Turkey), because it transforms humble pears into a sophisticated treat with minimal effort. Making these Poached Pears fills my kitchen with the most amazing aroma, perfect for cooler evenings or a special dinner party finish, no matter the time of year.

Why You’ll Love These Poached Pears

Elegant Simplicity: This dessert looks impressive but uses straightforward techniques and simple ingredients.
Delicate Flavor: The pears become infused with the warm spices and subtle sweetness of the syrup.
Tender Texture: Poaching makes the pears wonderfully soft and tender.
Make-Ahead Friendly: These pears actually taste better when made ahead, allowing them to fully absorb the syrup’s flavor.
Versatile: Delicious served warm or chilled, on their own or with various accompaniments.

Ingredients for Poached Pears, including Bosc pears, cinnamon sticks, cloves, sugar, and vanilla.

Ingredients for Bursa-Style Poached Pears

Here’s what you’ll need to make this elegant dessert. The full list with measurements is in the recipe card below.

Pears

Medium Bosc pears, peeled (Fruit)

Syrup

Water (Liquid)
Granulated sugar (Sweetener)
Cinnamon sticks (Spice)
Whole cloves (Spice)
Orange zest strip (Flavoring)
Vanilla pod, split lengthwise (or vanilla extract) (Flavoring)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the classic flavor of these Bursa-Style Poached Pears, but here are a few variations:

Different Spices: Add star anise, cardamom pods, or a slice of fresh ginger to the syrup.
Red Wine Poached Pears: Substitute some of the water with a dry red wine for a different flavor profile and beautiful color.
Different Fruit: This poaching technique also works well with apples or quince.
Add Citrus Juice: Add a splash of lemon or orange juice to the syrup for extra brightness.
Honey or Maple: Substitute honey or maple syrup for some or all of the granulated sugar.

Pears simmering gently in the spiced syrup in a saucepan for Poached Pears.

How to Make Bursa-Style Poached Pears

Let me show you how easy it is to make these elegant Poached Pears:

Prepare the Syrup

I combine the water, sugar, cinnamon sticks, cloves, and orange zest in a large saucepan.
I gently scrape the seeds from the split vanilla pod and add both the seeds and the pod to the pan (or add vanilla extract).
I bring this mixture to a simmer over medium heat, stirring until the sugar completely dissolves.

Prepare the Pears

While the syrup is heating, I peel the pears, making sure to leave the stems intact for a pretty presentation.
I slice a small portion off the bottom of each pear so they can stand upright later when serving.

Poach the Pears

Once the syrup is simmering, I carefully place the peeled pears into the saucepan.
I reduce the heat to low, ensuring the syrup is gently simmering, not boiling vigorously.
I poach the pears for 25-30 minutes, turning them occasionally with a spoon, until they are tender when pierced gently with the tip of a knife. Cooking time will vary depending on the ripeness and size of the pears.

Cool and Serve

I remove the saucepan from the heat and allow the pears to cool completely in the syrup. For deeper flavor, I recommend refrigerating the pears in the syrup overnight.
To serve, I carefully remove the pears from the syrup and stand them upright on serving plates or in bowls.
I strain the poaching syrup and, if desired, simmer it over medium heat until it thickens slightly into a glaze.
Finally, I drizzle the warm syrup over the pears.

Tips and Tricks for the BEST Poached Pears

Here are my secrets for making perfect Poached Pears:

Choose the Right Pears: Firm, ripe pears like Bosc or Anjou work best as they hold their shape well during poaching. Avoid overly ripe or soft pears.
Peel Carefully: Use a vegetable peeler to remove the skin, leaving the stem attached for presentation.
Gentle Simmer: Poach the pears in gently simmering liquid, not a rolling boil, to prevent them from becoming mushy.
Cool in Syrup: Allowing the pears to cool completely in the syrup allows them to absorb maximum flavor. This step is key!
Reduce the Syrup (Optional): Reducing the leftover syrup creates a delicious, concentrated glaze to drizzle over the finished pears.

How to Serve

These Bursa-Style Poached Pears are elegant served:

On Their Own: Drizzled with the reduced syrup.
With Cream or Yogurt: A dollop of whipped cream, crème fraîche, mascarpone cheese, or thick Greek yogurt is a classic pairing.
With Ice Cream: Serve warm or chilled pears with a scoop of vanilla bean or cinnamon ice cream.
With Nuts: Sprinkle with toasted chopped walnuts, pistachios, or almonds.
Alongside Cake: Serve next to a slice of pound cake or almond cake.

A close-up of Poached Pears served with a dollop of cream or yogurt.

Make Ahead and Storage

Poached pears are an excellent make-ahead dessert! They can be stored in their syrup in an airtight container in the refrigerator for up to 5 days. The flavor actually improves over time! Serve chilled or gently reheated.

FAQs about Bursa-Style Poached Pears

What are the best pears for poaching?
- Firm, ripe pears like Bosc, Anjou, or Bartlett hold their shape well.
Can I use ground spices instead of whole?
- Whole spices infuse the syrup more subtly. If using ground, use sparingly (about ¼ tsp each) and strain the syrup well before serving.
Why did my pears fall apart?
- They were likely overripe to begin with, or they were cooked at too high a temperature (boiling instead of simmering).

Enjoy this simple, elegant, and incredibly flavorful Bursa-Style Poached Pears dessert! It’s a perfect ending to any meal.

Bursa-Style Poached Pears in Clove and Cinnamon Syrup

Author: Caoimhe Byrne
Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 35 minutes
Total Time: 1 hour 40 minutes
Yield: 4 1x
Category: Dessert
Cuisine: Turkish-Inspired

Print Recipe

Description

This elegant Bursa-Style Poached Pears recipe features whole pears gently poached in a fragrant syrup infused with cinnamon, cloves, vanilla, and orange zest. A simple yet sophisticated dessert inspired by Turkish cuisine.

Ingredients

Scale

For the Pears:

4 medium Bosc pears (or other firm, ripe pears), peeled (about 2 pounds / 900g)

For the Syrup:

4 cups (960ml) water
1 cup (200g) granulated sugar
2 cinnamon sticks
6 whole cloves
1 strip orange zest (about 3 inches / 8cm long, avoid white pith)
1 vanilla pod, split lengthwise OR 1 teaspoon vanilla extract

Instructions

Prepare the Syrup:
- In a large saucepan (large enough to hold the pears comfortably), combine the water, granulated sugar, cinnamon sticks, whole cloves, and orange zest.
- If using a vanilla pod, split it lengthwise, gently scrape out the seeds with the back of a knife, and add both the seeds and the pod to the saucepan. If using vanilla extract, wait to add it until step 4.
- Place the saucepan over medium heat. Bring the mixture to a simmer, stirring occasionally until the sugar is completely dissolved.
Prepare the Pears: While the syrup is heating, peel the pears, leaving the stems intact for presentation. Slice a small, thin piece off the bottom of each pear so they can stand upright stably.
Poach the Pears: Once the syrup is simmering, carefully place the peeled pears into the saucepan. Ensure the pears are mostly submerged (add a little more water if necessary). Reduce the heat to low, cover partially, and poach the pears gently for 25-30 minutes, turning them occasionally, until they are tender when pierced with a sharp knife. Poaching time will vary depending on the ripeness and size of the pears.
Cool Pears in Syrup: Remove the saucepan from the heat. If using vanilla extract, stir it into the syrup now. Allow the pears to cool completely in the syrup.
Chill (Optional but Recommended): For deeper flavor infusion, cover the saucepan (or transfer pears and syrup to a container) and refrigerate the pears in the syrup for at least a few hours, or preferably overnight.
Prepare Syrup for Serving: When ready to serve, carefully remove the pears from the syrup. Strain the syrup through a fine-mesh sieve into a clean saucepan to remove the spices and zest. Discard the solids.
Thicken Syrup (Optional): Place the saucepan with the strained syrup over medium heat. Bring to a simmer and cook until the syrup has thickened slightly (it should coat the back of a spoon).
Serve: Stand the cooled (or chilled) pears upright on individual serving plates or in shallow bowls. Drizzle the warm, thickened syrup generously over the pears. Serve immediately.

Notes

Pears: Bosc pears hold their shape well when poached. Other firm, ripe pears like Anjou or Conference can also be used. Avoid overly ripe or soft pears.
Vanilla: Using a whole vanilla pod imparts a richer flavor and beautiful specks, but vanilla extract is a perfectly good substitute. Add extract after cooking.
Poaching: Keep the syrup at a gentle simmer, not a rolling boil, to prevent the pears from becoming mushy.
Tenderness: Check for tenderness by piercing the thickest part of the pear with the tip of a paring knife; it should slide in easily.
Cooling/Chilling: Allowing the pears to cool completely in the syrup allows them to fully absorb the flavors. Chilling overnight enhances this further.
Serving Suggestions: Serve plain, or with a dollop of mascarpone cheese, Greek yogurt, vanilla ice cream, or a sprinkle of toasted nuts (like walnuts or pistachios).
Storage: Store leftover poached pears and syrup in an airtight container in the refrigerator for up to 5 days.

Poached Pears in Spiced Syrup (Bursa-Style!)