Root Ginger Poached Pears (Printable)
Tender pears infused with fresh ginger and warm spices for a light, elegant finish.
# What You’ll Need:
→ Fruit
01 - 4 ripe but firm pears, peeled, halved, cores removed
→ Poaching Syrup
02 - 3 cups water
03 - ½ cup granulated sugar
04 - 1.8 ounces fresh root ginger, peeled and sliced
05 - 1 cinnamon stick
06 - 1 star anise (optional)
07 - Juice of 1 lemon
# How-To Steps:
01 - In a large saucepan, combine water, sugar, ginger, cinnamon stick, star anise (if using), and lemon juice. Bring to a gentle boil, stirring until the sugar dissolves completely.
02 - Add the pear halves to the syrup. Lower the heat to a simmer and cover the surface with a piece of baking parchment to keep the pears submerged.
03 - Simmer for 20–30 minutes, turning the pears halfway through, until they are tender but still hold their shape.
04 - Remove the pears with a slotted spoon and set aside. Increase the heat and boil the syrup for 5–10 minutes until slightly reduced and more flavorful.
05 - Discard the ginger and spices. Pour the warm syrup over the pears to serve, or chill both and serve cold.
# Expert Advice:
01 -
- Its incredibly forgiving and almost impossible to mess up even if youve never poached fruit before
- The ginger creates this beautiful warmth that lingers without being overwhelming or spicy
- It looks impressive served warm after dinner but honestly I often eat them straight from the fridge for breakfast
02 -
- The parchment paper trick is not optional, without it the tops of your pears will dry out and cook unevenly
- Overripe pears will turn into mush during poaching so choose fruit that is ripe but still firm to the touch
03 -
- Poach the pears a day ahead and let them sit in the syrup in the refrigerator overnight for deeper flavor
- A vegetable peeler creates thinner ginger slices than a knife which release their flavor more gently