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whole cinnamon cardamom poached pears

Cinnamon Cardamom Poached Pears

These cinnamon cardamom poached pears are soft, lightly sweet, and gently spiced. The pears simmer slowly in juice and warm spices until tender, then rest in a glossy syrup. Simple to make. Calm, cozy, and elegant on the plate.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dessert
Cuisine: International
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 4 firm pears Bosc or Anjou work best
  • 3 cups water
  • 1 cup apple juice or white grape juice
  • 2 cinnamon sticks
  • 6 green cardamom pods lightly crushed
  • 1 vanilla bean split (or 2 teaspoons vanilla extract)
  • 2 tablespoons honey or maple syrup
  • 1 strip orange peel
  • Small pinch of salt

Method
 

  1. Peel the pears. Keep the stems if possible. Set aside.
  2. Add water, juice, cinnamon sticks, cardamom pods, vanilla, honey, orange peel, and salt to a wide saucepan.
  3. Bring the liquid to a gentle simmer over medium heat.
  4. Lower the heat. Carefully place the pears into the pot.
  5. Simmer gently for 20–30 minutes. Turn pears every few minutes so they color evenly.
  6. Test with a knife. The pear should feel soft but still hold its shape.
  7. Remove the pot from heat. Let the pears cool in the liquid. This deepens the flavor.
  8. Lift the pears out. Simmer the liquid uncovered for 10–12 minutes until slightly thick.
  9. Serve pears warm or cold with syrup spooned over the top.

Notes

Use pears that are ripe but still firm. Soft pears will fall apart.
Let the pears cool in the syrup. This step matters.
The syrup keeps well in the fridge and tastes great on yogurt or oatmeal.
Serve whole for a clean look, or slice just before serving for softer plating.