Poached Pears with Caramel Sauce

Why You’ll Love This Recipe

This recipe combines the delicate sweetness of poached pears with the deep, buttery richness of homemade caramel sauce. It looks impressive but is surprisingly easy to make with just a handful of ingredients. The poached pears are soft and aromatic, while the caramel adds a luxurious finishing touch that elevates the entire dish. It’s perfect for special occasions or when you want a lighter dessert that still satisfies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the poached pears:

• Firm ripe pears (such as Bosc or Anjou), peeled with stems intact
• Water
• Sugar
• Lemon juice
• Cinnamon stick
• Vanilla extract or vanilla bean
• Optional: cloves or star anise for extra spice

For the caramel sauce:

• Granulated sugar
• Butter
• Heavy cream
• Salt (optional, for a salted caramel variation)

Directions

1. In a medium saucepan, combine water, sugar, lemon juice, cinnamon stick, and vanilla. Bring to a simmer over medium heat.
2. Add the peeled pears to the liquid, making sure they are mostly submerged.
3. Reduce heat to low and poach the pears gently for 20–30 minutes, turning occasionally, until tender when pierced with a knife.
4. Remove the pears and let them cool slightly. Discard the poaching liquid or reduce it for an optional syrup.
5. To make the caramel sauce, heat sugar in a saucepan over medium heat, stirring occasionally, until it melts and turns amber.
6. Carefully stir in butter until melted and combined.
7. Slowly pour in the cream, whisking constantly (be careful—it may bubble).
8. Cook for another 1–2 minutes, then remove from heat. Stir in a pinch of salt if desired.
9. Serve the poached pears warm or chilled, drizzled generously with warm caramel sauce.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 30–35 minutes
Total time: 40–45 minutes

Variations

• Add red wine or white wine to the poaching liquid for a more complex flavor.
• Use maple syrup in the caramel for a seasonal twist.
• Serve with whipped cream, mascarpone, or vanilla ice cream for extra indulgence.
• Infuse the poaching liquid with orange peel or cardamom for a citrusy or exotic aroma.
• Slice the pears and serve over cakes or crepes as a topping.

Storage/Reheating

Store leftover poached pears and caramel sauce separately in the refrigerator for up to 3 days. Reheat the caramel gently in a saucepan or microwave before serving. The pears can be served cold or gently warmed in a microwave or over the stove.

FAQs

What type of pears work best for poaching?

Bosc and Anjou pears are ideal because they hold their shape well and don’t become mushy when cooked.

Can I poach the pears in advance?

Yes, you can make the poached pears up to 2 days ahead and store them in their poaching liquid in the fridge.

Is it necessary to peel the pears?

Yes, peeling is recommended for a smooth texture and better absorption of flavor.

Can I make the caramel sauce ahead of time?

Absolutely. Store it in an airtight container in the fridge and reheat gently before serving.

What if I don’t have cream for the caramel sauce?

You can use full-fat coconut milk as a dairy-free substitute, though the texture may vary slightly.

How do I know when the pears are done?

They should be tender when pierced with a sharp knife but not falling apart.

Can I use brown sugar for the caramel?

Yes, it will create a deeper, more molasses-like flavor, but the technique is slightly different as brown sugar melts faster.

What’s the best way to serve this dessert?

Serve warm or chilled, plated individually with a drizzle of caramel and optional garnishes like mint, nuts, or a dusting of cinnamon.

Can I reduce the poaching liquid into a syrup?

Yes, simmer the remaining liquid until it thickens and drizzle it over the pears with or instead of caramel.

Is this dessert gluten-free?

Yes, both the poached pears and caramel sauce are naturally gluten-free.

Conclusion

Poached Pears with Caramel Sauce is a timeless dessert that delivers elegance with ease. With tender, fragrant fruit and luscious homemade caramel, it’s a beautiful combination of simplicity and sophistication. Whether served warm or cold, this dish is sure to impress and satisfy with every bite.

Poached Pears with Caramel Sauce

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Poached Pears with Caramel Sauce is an elegant dessert featuring tender, spiced pears served with rich, buttery caramel. Naturally gluten-free and easy to make, it’s perfect for both special occasions and cozy nights in.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30–35 minutes
• Total Time: 40–45 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Poaching
• Cuisine: French
• Diet: Gluten Free

Ingredients

1. For the poached pears:
2. 4 firm ripe pears (Bosc or Anjou), peeled with stems intact
3. 4 cups water
4. 1/2 cup granulated sugar
5. 1 tbsp lemon juice
6. 1 cinnamon stick
7. 1 tsp vanilla extract (or 1/2 vanilla bean)
8. Optional: 2 whole cloves or 1 star anise
9. For the caramel sauce:
10. 1 cup granulated sugar
11. 6 tbsp unsalted butter
12. 1/2 cup heavy cream
13. Pinch of salt (optional, for salted caramel)

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Instructions

In a medium saucepan, combine water, sugar, lemon juice, cinnamon stick, and vanilla extract. Bring to a simmer over medium heat.

1. Add the peeled pears, ensuring they are mostly submerged in the liquid.
2. Reduce heat to low and simmer for 20–30 minutes, turning pears occasionally, until tender when pierced with a knife.
3. Remove pears and let cool slightly. Discard poaching liquid or reduce it to syrup, if desired.
4. To make the caramel sauce, melt sugar in a saucepan over medium heat, stirring occasionally, until fully dissolved and deep amber in color.
5. Carefully whisk in butter until melted and incorporated.
6. Slowly pour in the cream, whisking constantly. Mixture will bubble—use caution.
7. Simmer for 1–2 more minutes, then remove from heat. Stir in salt if using.
8. Serve pears warm or chilled, drizzled generously with warm caramel sauce.

Notes

1. Use wine in the poaching liquid for added depth.
2. Substitute coconut milk for a dairy-free caramel sauce.
3. Store pears and caramel separately in the fridge for up to 3 days.
4. Top with vanilla ice cream or whipped cream for a richer dessert.
5. Reduce poaching liquid to create a spiced syrup to drizzle over pears.

Nutrition

• Serving Size: 1 pear with caramel
• Calories: 310
• Sugar: 45g
• Sodium: 60mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 1g
• Cholesterol: 30mg