How to Poach Pears

Have you ever wanted to learn how to poach pears? This recipe and tutorial is easier than you might think, and uses Harry & David Royal Riviera Pears to make perfectly tender poached pears every time. 

The colder months are known for many wonderful ingredients, but there is one that we can't live without: Royal Riviera Pears. They are indescribably juicy, sweet, and bursting with flavor! No holiday season is complete without a box of them. And one of our favorite ways to prepare Royal Riviera Pears is to poach them in simple syrup! The beauty of this method is that you can adapt and customize the poaching liquid in many ways. You can keep things simple by making a poaching liquid from sugar and water, then, infuse that with warm holiday spices, like whole cinnamon sticks, star anise pods, and vanilla bean. Feel free to use whatever ingredients you have in your pantry to infuse your poaching liquid. Cardamom pods, citrus peel, fresh ginger, and whole cloves are other great options.

You can even substitute a portion of the water with red wine, white wine, or brewed tea. Merlot or Riesling are great wine options, and produce a decadent dessert. Chai tea also works great in this simple recipe for a cozy flavor. Have fun and get creative! One important thing to keep in mind when poaching pears is to always use firm, yet slightly ripe pears. If the pears are too ripe, they will become mushy. We prefer to leave them whole with the stem on, coring them from the bottom end with a melon baller, as this makes for beautiful presentation. Poached pears can be stored in the refrigerator for up to a week and are delicious served on their own with whipped cream, yogurt, or ice cream. You can also slice them and add them to salads, or use them in other desserts like a pear tart. The poaching liquid can be reserved and reused for poaching additional pears, or used as a simple syrup in fall-themed cocktails. Try using it in a pear-flavored Moscow Mule!