Poached Pears

Bosc pears have a russet skin with a matte finish. They are crisp and firm even when quite ripe. They are also good for poaching.

  • Prep:
  • Total Time:
  • Servings: 4
Poached Pears

Source: Everyday Food, October 2003


  • 4 Bosc pears
  • 1 1/2 cups dry red wine
  • 1 1/4 cups sugar
  • 1 teaspoon whole black peppercorns
  • 1 dried bay leaf
  • Peel from 1 lemon


  1. Peel 4 Bosc pears, leaving stem intact. In a saucepan just large enough to hold pears on their sides, bring to a boil 4 cups water, 1 1/2 cups dry red wine, 1 1/4 cups sugar, 1 teaspoon whole black peppercorns, 1 dried bay leaf, and peel of 1 lemon.

  2. Add pears, and cover with a round piece of wax paper. Reduce heat to low; simmer gently until pears are crisp-tender when pierced with the tip of a paring knife, 10 to 15 minutes. Let cool in poaching liquid, then chill pears at least 2 hours or up to 3 days.


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