Ingredients
- Pears: 4 to 6 firm pears (Bosc or Anjou type).
- Water: 1 liter.
- Sugar: 200g to 250g (depending on your preference).
- Lemon: 1 (juice and some zest).
- Aromatics:
- 1 cinnamon stick.
- 1 star anise/star anise (optional).
- 1 sachet of vanilla sugar or 1 teaspoon of vanilla extract.
- Optional: A few hibiscus flowers (Bissap) to give the pears a magnificent deep red color.
Instructions
1. Prepare the syrup:
- In a large saucepan, combine the water, sugar, lemon juice, zest, cinnamon and vanilla.
- Bring the mixture to a boil over medium heat, stirring until the sugar is completely dissolved.
2. Prepare the pears:
- Peel the pears delicately, leaving the tail (peduncle) for a beautiful presentation.
- Cut a thin slice from the base of each pear so that they can stand upright when served.
- Tip: Rub the peeled pears with a little lemon juice to prevent them from blackening before cooking.
3. Poaching:
- Carefully place the pears in the boiling syrup. Make sure they are well submerged.
- Reduce the heat to a minimum. The liquid should simmer gently and not boil at a rolling boil.
- Cover with a “cartouche” (a disc of parchment paper with a hole in the center) or a slightly ajar lid.
- Let it cook for 15 to 25 minutes, depending on the maturity of the pears. They are ready when a knife blade easily penetrates the widest part of the fruit.
4. Cooling and reduction of the syrup:
- Carefully remove the pears and reserve them in a bowl.
- Increase the heat and allow the remaining liquid to boil uncovered until it reduces to a glossy, slightly thick syrup.
5. Service:
- Arrange the pears in individual bowls or on a serving platter.
- Cover them with the reduced syrup.
- Serve chilled or at room temperature. This dessert goes perfectly with a scoop of vanilla ice cream or a touch of whipped cream.