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
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
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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.
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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.
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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.
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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.
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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.
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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.
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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).
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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.