These Spiced Vanilla Poached Pears are perfect as a delicious breakfast treat. Serve them with your favourite granola and yogurt, or with a creamy Panna Cotta for an extra special and impressive brunch.
I have to confess that these Vanilla Spiced Poached Pears are my latest obsession! I’m a huge fan of eating out for breakfast and have been missing it so much during Melbourne’s very long lockdown. There’s nothing better than finishing off a weekend run with breakfast in your favourite cafe, but why can’t we create the same at home? Well now you can! Make a batch of my Vanilla Spiced Poached Pears, pop them in the fridge, then you can serve them alongside a delicious granola (recipe coming soon!) and yogurt. You can even pop in a few edible flowers to really make it feel like you’re dining out.
INGREDIENTS FOR VANILLA SPICED POACHED PEARS
- PEARS: I use Beurre Bosc pears, as they hold their beautifully elegant shape well during cooking. They are also mildly sweet and take on the flavours of the poaching liquid very well.
- WATER: I use 5 cups of water, as I poach the pears for 60 minutes and the water will evaporate a little.
- SUGAR: There’s a lot in the syrup, but you won’t actually consume it all, so don’t panic!
- LEMON JUICE: Just a squeeze for a light zesty addition.
- VANILLA BEAN: Because good vanilla is life and makes everything so much better!
- CINNAMON STICK AND STAR ANISE: To make them Spiced Vanilla Poached Pears. These are the spices that I love in my poached pears, but feel free to swap with whatever you like -cloves and nutmeg also work very well, as does a slice of orange peel.
TIPS FOR PERFECT SPICED VANILLA POACHED PEARS
- Use firm (not overripe) pears, with stems intact. Beurre Bosc (the brown ones!) are perfect for poaching, but you can also use Packham.
- Cut the hard core from the bottom of the pears before poaching -they will stand upright when serving.
- Pears float, so use a circle of baking paper to sit on top of the pears. This will keep them submerged, so they are cooked evenly.
- Poach the pears for at least an hour to allow the lovely flavours to be absorbed by the pears.
- Use a melon baller to neatly remove the centre core before serving.
NOT JUST FOR BREAKFAST
My Spiced Vanilla Poached Pears are perfect for breakfast! I love mine with a honey yogurt panna cotta (I’ll be sharing that soon too!), but you can also serve them as a delicious, simple and stylish dessert. They would be perfectly matched with a Crème Anglaise, ice cream, mascarpone cream or even just a simple Chantilly Cream
However you choose to serve them, I know you’re going to love my Spiced Vanilla Poached Pears!
For more great brunch ideas, check out
Brioche French Toast with Salted Caramel Sauce
And don’t forget to rate my recipe or leave a comment below!
Spiced Vanilla Poached Pears
Ingredients
- 4 Beurre Bosc pears peeled, end core removed
- 5 cups water
- 600 g sugar
- 1 lemon, juiced
- 1 vanilla bean seeds scraped
- 1 stick cinnamon
- 4 star anise
Instructions
- Place the sugar and water in a large saucepan and bring to a boil, stirring to dissolve the sugar.
- Turn down to a simmer and add the cinnamon, vanilla seeds and bean, star anise and lemon juice.
- Peel the pears and remove the hard core at the base of the pears.
- Place pears into the simmering water.
- Cut out a circle of baking paper and make a few small cuts to allow steam to escape. Carefully place the paper onto the surface of the pears (this will keep the pears submerged). Place lid on saucepan.
- Gently simmer on the lowest setting the pears for 1 hour.
- Remove saucepan from heat and allow the pears to cool in the syrup
- Store pears in the syrup and spices in an airtight container in the fridge. Poached pears will keep for about a week in the fridge.
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