The Tipsy Tavern Spiced Poached Pears with Salted Butter Caramel

Spiced Pears With Caramel

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Preparation time:25 Mins

Cooking time:20 Mins

Servings:4 Servings

Ingredients:

• 4 medium firm Pears (Bosc or Anjou)
• 4 cups Water
• 1 cup Dry White Wine (Pinot Grigio or Sauvignon Blanc)
• 1 cup Granulated Sugar (for poaching)
• 2 tablespoons Fresh Lemon Juice
• 1 Vanilla Bean pod (scraped)
• 1 large Cinnamon Stick
• 2 whole Star Anise
• 1 cup Granulated Sugar (for caramel)
• 1/4 cup Water (for caramelizing)
• 6 tablespoons Unsalted Butter (cubed, room temperature)
• 1/2 cup Heavy Cream (warmed)
• 1/2 teaspoon Flaky Sea Salt (Maldon)

Instructions:

• Prepare the pears: Peel the pears, leaving the stem intact. Slice a thin sliver off the bottom so they can stand upright. Carefully use a melon baller or small spoon to scoop out the core from the bottom end, creating a hollow.
• Create the poaching liquid: In a medium deep saucepan, combine water, white wine, 1 cup of sugar, lemon juice, vanilla seeds/pod, cinnamon stick, and star anise. Bring to a simmer, stirring until the sugar dissolves completely.
• Poach the pears: Gently place the prepared pears into the simmering liquid. If necessary, place a circle of parchment paper (cartouche) directly on the surface to keep the pears submerged. Simmer gently for 15–25 minutes, or until a paring knife slides easily into the thickest part of the pear without resistance.
• Cool and infuse: Remove the pan from heat and allow the pears to cool completely in the poaching liquid to maximize flavour absorption. Once cool, remove the pears and set them aside.
• Start the caramel base: Combine the remaining 1 cup of sugar and 1/4 cup of water in a separate, heavy-bottomed saucepan. Heat over medium-high heat without stirring; swirl the pan occasionally until the mixture turns a deep amber colour (like an old penny).
• Incorporate butter (Caution: it will bubble violently): Immediately remove the pan from the heat and whisk in the room-temperature butter cubes, one at a time, until fully melted and smooth.
• Add cream and season: Slowly whisk in the warmed heavy cream until the sauce is smooth. If the caramel seizes, return it to very low heat and whisk until it re-smooths. Stir in the flaky sea salt to taste.
• Assembly: Place one warm or chilled poached pear in the centre of each serving bowl. Generously spoon the warm salted caramel sauce over the top and serve immediately, optionally with vanilla ice cream.

Nutrition Facts

Calories:1464 kcal

Protein:9.9 g

Fat:15.7 g

Carbs:106.3 g

Fiber:4.5 g

Sugar:0.0 g

Sodium:9861 mg

Recipe Info

Category:Dessert

Cuisine:European

Unveiling the Elegance: Why This Poached Pear with Caramel Sauce Recipe Shines

A dessert that whispers of European sophistication yet whispers so sweetly of home—that is the essence of this Poached Pear with Caramel Sauce . It’s not just a collection of sweet components; it’s an exercise in gentle transformation. We take a humble, firm piece of fruit and imbue it with the deep, resonant notes of spice and wine through slow simmering, resulting in a texture so yielding it practically melts on the tongue. This Poached Pears Recipe is designed to be impressive without being intimidating. The slightly advanced nature, owing mostly to the caramel component, is managed through clear guidance, ensuring you achieve a stunning Poached Pears Dessert worthy of any fine dining table. This elegant presentation, particularly when paired with our homemade Salted Caramel Sauce Recipe Pears , transforms an ordinary evening into a special occasion.

The Alchemy of Simplicity: Transforming Fruit with Spice and Wine

This Recipe for Poached Pears with Caramel Sauce utilizes the poaching method to achieve peak flavour integration. Unlike baking, where heat can dry the exterior, poaching submerges the fruit in a flavour bath, allowing it to absorb moisture and spice from the inside out while softening evenly. We are creating layers of taste: the brightness of citrus, the warmth of cinnamon, and the subtle tannins from the wine, all working in harmony to elevate the natural sweetness of the fruit. The result is incredibly tender Poached Pears swimming in an intensely aromatic syrup.

Our Signature Spiced Poaching Liquid: More Than Just Water

To build the base for truly memorable Pears in Caramel Sauce , our poaching liquid must sing. We start with the basics—water and sugar—but immediately introduce complexity. The foundation includes a full vanilla bean, split to release its aromatic seeds, a sturdy cinnamon stick, and two whole pieces of star anise, which lend a surprising, subtle liquorice note that beautifully complements the fruit. To balance the sweetness and maintain the vibrant colour of the pears, a generous splash of dry white wine (Pinot Grigio works beautifully) and fresh lemon juice are essential additions to this flavourful medium.

The Emotional Draw of a Perfectly Tender Dessert

There is something inherently comforting about warm, soft fruit gently coated in sauce. This Pear Dessert Idea taps into that universal desire for satisfying, yet refined, sweets. The slight difficulty level—rated as Medium, largely due to the precise nature of crafting the caramel—is precisely what makes the achievement so rewarding. When you present a glistening, perfectly textured pear draped in a dark, buttery drizzle, you are sharing a piece of culinary craftsmanship that feels deeply personal and luxurious.

Assembling Your Ensemble: Pears, Spices, and Sweeteners

To successfully execute this dish for four servings, preparation is paramount. You will need four medium, firm pears, such as Bosc or Anjou—firmness is critical to prevent them from collapsing during the 15 to 25 minutes of necessary simmering. For the poaching liquid, you'll require about four cups of water, one cup of dry white wine, one cup of granulated sugar, two tablespoons of fresh lemon juice, the scraped seeds and pod of one vanilla bean, one large cinnamon stick, and two whole star anise pods. The richness comes later, in the form of the caramel: one cup of sugar and a quarter cup of water for the base, followed by six tablespoons of room-temperature unsalted butter cut into cubes, half a cup of warmed heavy cream (about 35% fat), and finally, a half teaspoon of flaky sea salt to cut through the richness.

Essential Kit for Flawless Poaching and Sauce Crafting

The right tools make all the difference, especially when dealing with delicate fruit and temperamental sugar work. You need a medium, deep saucepan large enough to hold all four pears standing upright comfortably—this allows for even cooking. For peeling and coring, a standard vegetable peeler and a melon baller or small spoon are your best friends. The caramel requires a heavy-bottomed saucepan to ensure even heat distribution and prevent scorching, alongside a heatproof whisk for incorporating the butter and cream smoothly. Finally, tongs or a slotted spoon will be necessary for carefully lifting the tender Poached Pears once they reach perfection.

Selecting the Right Pears: Firmness is Your Friend

The success of any Poached Pears Recipe hinges on selecting the correct fruit. Avoid overly ripe pears; while they are sweet, their structure is too fragile for the simmering process and they will likely turn to mush before they absorb the desired spice flavour. Bosc pears hold their shape beautifully due to their slightly elongated neck and dense flesh, making them an excellent choice. Anjou is a close second. You want a pear that yields just slightly under gentle pressure—firm, but not rock-hard.

The Salted Butter Caramel: Secret Weapon Ingredients

While the poaching is gentle, the caramel is where precision meets decadence. The secret to our superior sauce lies in using quality, room-temperature unsalted butter and precisely measured heavy cream, which must be warmed before incorporation. The flaky sea salt, ideally Maldon, isn't just for flavour; the large crystals dissolve slowly, providing intermittent bursts of salinity that enhance the burnt sugar notes of the caramel, creating a superior flavour profile for your Pears in Caramel Sauce .

Prepping the Aromatics: Infusing Maximum Flavour

Before the pears even enter the pot, we must activate the spices. Ensure you scrape the seeds from the vanilla pod, adding both the seeds and the pod to the liquid—the pod imparts a subtle fragrance while the seeds add flecks of visual appeal. When combining the spices, sugar, wine, and water, bring this mixture just to a simmer, stirring until the sugar dissolves completely. This preliminary step ensures that the poaching liquid is perfectly seasoned before the fruit begins its transformation.

Stepwise Journey to Velvety Perfection: Poaching the Pears

The process begins by carefully peeling the four chosen pears, ensuring you leave the stems intact for an elegant presentation later. Slice a thin sliver from the bottom of each pear so they can stand upright in your saucepan. Next, use your melon baller to gently core them from the bottom, hollowing out the seeds and pith without piercing through the top stem area. Once the poaching liquid is simmering and the sugar is dissolved, gently lower the prepared fruit into the bath. If the pears are not fully submerged, place a cartouche —a circle of parchment paper with a small hole in the middle—directly onto the surface of the liquid to encourage even cooking and prevent the tops from drying out.

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Mastering the Depth: Crafting the Decadent Caramel Drizzle

The caramel stage requires focus. In a separate heavy-bottomed pan, combine the cup of sugar with a quarter cup of water. Heat this mixture over medium-high heat; crucially, you must resist the urge to stir. Instead, gently swirl the pan occasionally. Watch intently as the mixture transitions from clear liquid to cloudy, then to a light straw colour, finally deepening to a rich amber—the colour of a dark penny. This deep colour is essential for a complex flavour. Once achieved, remove the pan immediately from the heat. Swiftly whisk in the room-temperature butter, one cube at a time; expect vigorous bubbling. After the butter is fully emufied, slowly pour in the warmed heavy cream while whisking constantly until the mixture is silky smooth. Finish by stirring in the flaky sea salt for that perfect salty-sweet contrast in your Salted Caramel Sauce Recipe Pears .

The Grand Finale: Assembly and Plating of Your Poached Pear with Caramel Sauce

With perfectly tender fruit and luxurious sauce ready, the final moments are about presentation. You may serve the Poached Pears warm or chilled, though serving them slightly warm often enhances the caramel's flow. Place one pear centrally in each serving bowl. Drizzle the warm caramel sauce generously over the apex of the pear, allowing the thick, shimmering liquid to cascade down the sides and pool elegantly at the base.

Achieving Optimal Tenderness: Monitoring the Simmer

The key metric for doneness is tenderness, not time. After about 15 minutes of gentle simmering, begin testing the pears with a paring knife. The knife should slide into the thickest part of the fruit with almost no resistance, feeling as though it’s sliding through soft butter. If there is any drag, continue poaching for a few more minutes, monitoring closely.

Cooling Strategy: Preventing Mushy Fruit Post-Poaching

Once tender, immediately remove the saucepan from the heat source. Do not lift the pears out yet. Allowing the fruit to cool completely within the spiced poaching liquid is a non-negotiable step for deepening flavour and colour saturation. This slow cooling period prevents the pears from becoming mushy and ensures they absorb every note of the aromatic infusion.

Caramel Consistency Check: When to Halt the Heat

When making your caramel, the point at which you add the cream dictates the final texture. If you cook the sugar much longer, the resulting sauce will be harder once cooled; if you stop too early, it will be too thin. Aim for that deep amber hue before adding the butter and cream. If the sauce thickens too much while waiting for the pears, simply return it to a very low heat and whisk gently until it reaches a pourable consistency again.

Reducing the Syrup: Intensifying the Poaching Essence

While the pears are cooling, you can elevate the residual poaching liquid. Remove the whole spices. Bring the remaining liquid in the poaching pan to a strong simmer over medium-high heat. Allow this liquid to reduce by about half until it thickens slightly into a light glaze. This concentrated syrup can be drizzled over the plate alongside the caramel for an extra layer of spiced complexity with your Poached Pear with Caramel Sauce .

Elevating Your Next Plating: Variations on a Classic Theme

While our core recipe provides classic perfection, this foundation is ripe for creative additions. For textural contrast, a sprinkle of toasted, chopped hazelnuts or pecans elevates the experience significantly. Consider adding a very small dollop of crème fraîche or Greek yogurt alongside the pear to introduce a tangy coolness that cuts beautifully through the richness of the caramel. This demonstrates the versatility of this fantastic Poached Pears Dessert .

Stashing Your Success: Storage Tips for Leftover Poached Pears and Sauce

Both components store beautifully, making this an excellent dish to prepare ahead. The cooled, cooked pears should be stored submerged in their original poaching liquid in an airtight container in the refrigerator for up to five days. The leftover salted caramel sauce will keep well in a sealed jar in the fridge for up to two weeks. It will harden significantly upon chilling; see the reheating notes below for how to restore its perfect drizzle consistency.

Nutritional Snapshot: Understanding Your Sweet Indulgence

As expected from a dessert featuring decadent caramel, this treat is rich, estimated at around 450 to 500 calories per serving, largely driven by the fats and sugars inherent in the sauce component. However, the pears themselves contribute a respectable amount of dietary fibre (about 6 grams per serving) and natural fruit sugars. It is certainly an indulgence, but one perfectly portioned as a satisfying conclusion to a fine meal.

Beyond Vanilla: Spice Swaps for Next Time

Don't hesitate to experiment with the spice profile when making your next batch of Easy Poached Pears with Caramel Sauce . For a wintery twist, incorporate three cloves and a long strip of orange zest into the poaching liquid. Alternatively, for a more exotic flair, use a small knob of fresh ginger, bruised slightly, alongside the cinnamon for a sharp, clean finish that pairs wonderfully with the deep notes of the caramel.

Pairing Suggestions: What Complements This Dessert Best?

The ideal beverage pairing balances the sweetness without overpowering the subtle spices. A fortified wine, like a chilled Tawny Port, offers complementary nutty notes. If you prefer non-alcoholic options, a strong, freshly brewed coffee or an intense espresso provides the necessary bitterness to contrast the sugar, making each bite of your Poached Pears richer.

Can These Pears Be Baked? (A Brief Detour from Poaching)

While this recipe champions poaching for its textural advantages, the pears can indeed be baked. Simply halve and core them, place them cut-side down in a baking dish with the poaching liquid ingredients (minus the wine, substituting cider if you wish), and bake at 375° F ( 190° C) for 30– 40 minutes until tender. However, remember that baking will yield a slightly drier exterior compared to the unparalleled succulence achieved through poaching.

Reheating the Caramel: Achieving That Perfect Drip

If your leftover salted caramel sauce has solidified in the refrigerator, simply scoop the required amount into a small saucepan. Heat it very gently over the lowest setting on your stove, stirring slowly until it melts back into a smooth, flowing consistency. Avoid boiling, as this can alter the texture; you are merely aiming to return it to its warm, pourable state for that final, irresistible drizzle over your Poached Pear with Caramel Sauce .