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Spiced Caramel Poached Pears

5 from 2 votes
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Prep Time:15 minutes
Cook Time:45 minutes
Total Time:55 minutes

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.

Notes

The pears in poaching liquid and reduced syrup will keep in the refrigerator for up to 5 days.