One of the flavors of the fall that I really enjoy is that of a perfectly poached pear. Poaching transforms an under-ripe, rather tasteless pear into a tender and delicately flavored bite. This Spiked Poached Pear recipe has been used for many types of pears and the outcome has been the same every time – delicious! The trick with poaching pears is to start with firm, a bit under-ripe pears. A soft pear that is ready to eat should just be eaten and enjoyed. If you try to poach it, it will turn to mush. However, if you have some pears that need a day or two before they are ready to bite into, then poach a few of them. You’ll love the results.
In this recipe the pears are simply peeled and set into a relatively small amount of fruit juice with a touch of sweet liquor and some spices. The recipe below is a combination of ingredients that we thoroughly enjoy; however, I do change it up a little here and there depending on what ingredients I have available. For example, the liquor is quite versatile. You can omit is altogether or substitute with another sweet wine or liquor. The fruit juice – the liquid base – can be just about any fruit juice you have on hand. And the spices – those are easy to change up. See the Kitchen Notes for variations.