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Whole poached pears with cinnamon syrup on a white plate, garnished with cinnamon sticks and orange zest on a marble surface

Poached Pears with Cinnamon Syrup: Soft and Spiced

Whole pears simmered gently in a cinnamon, clove, and orange syrup until tender, then served chilled with the reduced syrup poured over top.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dessert
Cuisine: French
Calories: 185
Ingredients Method Notes

Ingredients
  

  • 4 firm pears (Bosc or Anjou), peeled, stems left on choose pears with slight give near the stem
  • 750 ml water
  • 200 g granulated sugar
  • 2 cinnamon sticks whole, not ground
  • 3 whole cloves
  • 1 orange zest strips and juice orange
  • 1 vanilla bean, split, or vanilla extract bean or 1 tsp extract
  • 1 pinch salt

Method
 

Making poached pears with cinnamon syrup
  1. Peel the pears, keeping the stems intact. Slice a thin layer off the bottom of each so they can stand upright.
  2. Combine water, sugar, cinnamon sticks, cloves, orange zest and juice, vanilla, and salt in a pot wide enough to hold all 4 pears.
  3. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves fully.
  4. Lower the pears into the syrup. Lay a parchment circle with a small hole cut in the center directly on top to keep them submerged.
  5. Simmer gently, never at a hard boil, for 20 to 25 minutes, turning the pears once, until a knife slides through with no resistance.
  6. Lift the pears out with a slotted spoon and set aside on a plate.
  7. Raise the heat and simmer the syrup uncovered for 8 to 10 minutes, until reduced to about 1 cup and it coats the back of a spoon.
  8. Strain out the cinnamon sticks and cloves. Pour the warm syrup over the pears and let them cool for 10 minutes before serving, or chill for a few hours.

Notes

  • Use a pot just wide enough to hold the pears snug so less liquid is needed.
  • Test doneness with a thin knife through the thickest part of the pear.
  • Reduce the syrup after removing the pears for a thicker, glossier finish.
  • Remove cinnamon sticks and cloves before storing so the flavor doesn't turn bitter.