Spice-Poached Pears

French Fridays with Dorie – Haiku

Spice-Poached Pears

To time to prepare!
My post-vacation time-crunch
No time for Dorie!

I ponder the pear
Apple’s elegant cousin
“easy” suits my style.

Spice-Poached Pears

Another Dorie
Recipe non recipe
Only takes minutes.

Adapt with freedom
Impossible to get wrong
Poach to your pleasure

Some pears have issues.
As described here once before
But you should feel safe.

Spice-Poached Pears

Spice-Poached Pears

They keep a few days
So get imaginative
with versatile pears

Spice-Poached PearsFrench Friday Haiku (with Dorie)

Spice-Poached PearsFrench Friday Haiku (with Dorie)

(adapted from Dorie Greenspan’s “Around My French Table” – Original recipe found here.

This is what you will need:

  • 1/3 cup honey
  • 1/3 cup sugar
  • 2 1/2 cups water
  • 1/2 orange juice
  • 1/4 cup lemon juice
  • 1/2 cup white wine or 1/4 cup brandy or port (optional)
  • zest of 1/2 orange peeled with a vegetable peeler
  • zest of 1/2 lemon peeled with a vegetable peeler
  • 2 pieces star anise
  • 1 cinnamon stick
  • 1 2? portion of vanilla bean, split and opened up with your fingers
  • 3 medium bartlett pears, just shy of ripe, peeled, cored, and split in half.

This is how you make it:

  1. Put all ingredients except for the pears in a medium saucepan over medium high heat until mixture begins to boil.
  2. Reduce heat when boiling begins to a low syrup for 5 minutes until sugar dissolves and mixture simmers.
  3. With a slotted spoon, drop pear halves in liquid, cover, and continue to simmer.
  4. Check fruit with a sharp knife every 3-4 minutes until the knife goes through easily.
  5. Do not over poach! Knife should go through easily but a little resistance is fine.
  6. Exact time will depend on ripeness of fruit or variety.
  7. Transfer pears to a bowl and continue to boil the syrup for 10 minutes or until liquid measures about 1 cup or desired consistency.
  8. Pour syrup over fruit and allow to cool to warm or room temperature.

“Spice-Poached Pears” was this week’s assignment for French Friday’s with Dorie, a cooking group working its way through Dorie Greenspan’s culinary tome “Around My French Table”.   Generally we are discouraged from including the recipes on our sites.  Wherever there has been significant adaptation by me or where the recipe has already been publicly posted by Ms. Greenspan or her publishers I will either include it here or provide a direct link. Please also feel free to contact me via the link provided on my page if you need any assistance finding French Friday with Dorie Recipes.


About Trevor Kensey

To be truthful, I don't know what “Sis. Boom. [blog!]" means either. The name implies something explosive just happened I suppose I would like it if each post would make made a small 'boom' in your day or at least a fizzle. Even though a recipe is included with every post I have a hard time calling this a "food blog" or even myself a "food blogger".

Previous Post:
Next Post:

  1. not a fan of pears
    or apples for that matter
    makes me feel lonely

    i don’t get it but
    people go crazy for them
    i’ll take chocolate

    but yours look pretty!
    and if pears are your thing – yum
    i love haiku day

  2. Welcome back from your hiatus. Is it wrong of me to want an easy recipe every week? Glad this one was a winner at your house, too~

  3. Oh pears, I adore!
    Makes me want to make some more.
    Too tired to cross floor.

    Vacation, indeed.
    Posts always worth a read.
    Could use glass of mead?

    Must go home, do chores.
    Dishes from the night before.
    My life is a bore…

    So ends my haikus
    It is really just a ruse?
    Myself I amuse?

  4. If I meet you in person would you talk in haiku?
    Just curious… so glad to have you and your sense of humor back. I need it this week. You dessert looks lovely.

  5. Good to see you back, Trevor. Your photos are gorgeous!! We really enjoyed the pears and I enjoyed the ease of preparation!! Have a wonderful weekend!

  6. Beauuuuuufiul photos of your beauuuuutiful pears (and star anise). I’ll put some time in on a haiku response later, gotta run off!

  7. Elevate fall fruit
    With spice, zest, honey, and booze
    Welcome back, Sis Boom.

  8. Beautiful photos! I particularly love the first one.

  9. I feel so illiterate after reading the post and comments… and you left the stems on which make the pears much more elegant! Good pics. Have a great weekend!

  10. As an 81 year old I have no idea what haiku is all about. I am lucky that Tricia turned me on to this whole blogger thing. That said, it has been a blast. Tricia and I have enjoyed your blog, and FFWD has been so much fun. I am learning so much about cooking it has been a great trip.
    Your pears look fantastic, hubby and I enjoyed this one, but two days later the leftovers were even better Have a great weekend.

  11. I think these tasted better after being left to mellow for a couple of days. I found them too tart initially, but they got better as they went.

  12. Pears and Vodka chill,
    Spice delights,
    Blogging while drunk, legal.

    A great interweaving of food and life in this post. I loved your suggestion about using the poaching liquid in a beverage so much that I made my own drink as soon as I got home. http://wp.me/p1Juyy-9R Much pear infused kudos to you!

  13. Inspiring. And yummy!

  14. Is no one going to ask where you went and what you did and was it fun and are you relaxed and all ready to jump back on board? I’m asking.(Actually hoping that it was a great vacation.) Seriously, it’s nice to have you posting this week. This may have been simple, and, it was, but it was tasty, I thought. I do like your picture of the pears, fully poached, just snuggling together in your plain and simple white container. A perfect pear presentation.

  15. Welcome back! I’m sure this was much better with pears – they just have a creamier texture. I’m really surprised that you wouldn’t eat booze-poached pears for breakfast!

    I’m dying to know – did you go to Turkey?

  16. Trevor – nice to see that you are posting again. Your photography and presentation is utterly beautiful! I love the warm colors, the dark brown wood, the cream colored pears and the lovely brown spices. Pure harmony!

  17. I can’t do the haikus but look forward to yours 🙂

  18. You and Haiku
    new to me but so welcome
    anticipate Fridays

  19. Apples and pears maybe?
    Rescue some lonely pluots?
    Think I’ve solved the equation….

  20. Haiku for today.
    Syllables are hard to count.
    Adding hurts my brain.


  21. Gorgeous photos and I absolutely want some of that last ramekin STAT. Funny how time flies…even in “Dorie” years – I remember that other pear post of yours and took a trip down memory lane re-reading it. Glad you had an amazing trip and more glad to see you back at FFWD~

  22. Nice kashi. Crunch. Crunch.
    Poaching syrup. Squeee! A cocktail!
    Kitchen pleasures. Smile.

  23. Brilliant addition
    Wine with poached autumnal fruits
    Will you share with me?