This 5-ingredient recipe comes together in one pot, and can be made up to 5 days ahead. This recipe pairs juicy pears with the warm flavors of cinnamon, star anise, and a rich caramel poaching liquid that doubles as a luscious syrup.
Ingredients
Pears
The star of the dish, pears become luxuriously tender and flavorful when poached. Choose firm, ripe varieties like Bosc, Anjou, or Bartlett that hold their shape during cooking. Avoid overripe pears, as they may fall apart in the poaching liquid. Peel the pears neatly for a polished presentation and leave the stems intact for an elegant touch. The pears can also be halved and cored for a smaller serving size and quicker cook time.
Sugar
Good ol’ white granulated sugar is the base for the caramel poaching liquid. The dry caramel transforms the sugar with nutty and bitter notes, ensuring this dessert is “not too sweet”.
Hot Water
Adding hot water to the caramel stops the cooking process and creates a silky syrup. Be cautious and add the water gradually to prevent splattering. The water is heated beforehand to minimize the bubbling reaction and ensure smooth incorporation.
Cinnamon and Star Anise
These warm spices infuse the poaching liquid with a subtle depth of flavor. The cinnamon adds a comforting sweetness, while the star anise provides a whisper of licorice-like aroma. Feel free to mix and match, substituting or adding in a clove or a vanilla bean.
Tips for making dry caramel
Use a Heavy-Bottomed Pan
A thick, heavy-bottomed saucepot ensures even heat distribution, reducing the chances of hot spots that can cause the sugar to burn. Avoid nonstick pans, as high heat can damage their coating.
Spread Sugar in an Even Layer
Sprinkle the sugar evenly across the bottom of the pan to help it melt uniformly. Uneven piles of sugar can result in some areas burning before others melt.
Resist the Urge to Stir!
Stirring dry sugar can cause it to crystallize and form clumps. Instead, gently tilt and swirl the pan as the sugar melts to encourage even caramelization. If necessary, use a heatproof spatula to nudge unmelted sugar into the liquid—but only once it’s mostly melted.
Use Your Senses
Sugar transitions from golden to burnt very quickly. Watch for a deep amber color, like a copper penny, which indicates the caramel is ready. If you’re new to caramel-making, use a thermometer and stop cooking when it reaches 330°F. To measure accurately, tilt the pan slightly so the thermometer probe touches the pooled caramel, not the bottom of the pan. If the sugar turns black or gives off a burnt smell, it’s best to discard the batch and start over.
Tip: Cleaning hot, sticky caramel doesn’t have to be difficult. Fill the pan with water and bring it to a boil on the stove. The heat will dissolve the caramel, making it easy to pour out or wipe away.
Spiced Caramel Poached Pears
Ingredients
- 4-6 pears, peeled Bosc, Anjou, and Bartlett varieties preferred
- 200 g sugar
- 1000 mL hot water
- 1 cinnamon stick
- 2 star anise
Instructions
- Heat a medium saucepot over medium heat. Add the sugar in a thin, even layer. As the sugar begins to melt, tilt the pan or use a heatproof spatula to gently nudge the melted sugar to the center and dry sugar to the sides to melt evenly. Avoid stirring, as stirring may cause the sugar to crystallize or "seize".
- Once the sugar is fully melted and has turned an even amber color (like a copper penny) or reaches 330°F using a thermometer, carefully stir in a splash of hot water (approx 50mL) to stop further caramelization. Add the water gradually, as it will bubble and sputter.
- Add the cinnamon, star anise, and pears to the pot. Reduce the heat to low, ensuring the liquid is just simmering, with small bubbles forming along the edges of the pan. Let the pears poach for 30-45 minutes, occasionally rotating them for even cooking. The pears are ready when a toothpick or cake tester easily pierces the center.
- For serving warm: Ladle some of the poaching liquid over the pears and garnish with osmanthus or orange zest.For serving cold: Transfer the pears to an airtight container, cover them with poaching liquid, and chill in the refrigerator.Optional caramel syrup: Simmer the remaining poaching liquid over medium heat until it reduces by two-thirds and thickens. To serve, drizzle the reduced syrup over the pears. Add whipped cream or full-fat yogurt for extra richness, if desired.
This was amazing! I served this over vanilla ice cream for my wife and we loved this recipe!
So excited to make this! I have everything in my pantry and 3 pears that need to be eaten 😀