Poached Pears Grape Syrup (Print Version)
Tender pears gently simmered in spiced grape syrup for a light, naturally sweet finish.
# What You Need:
→ Fruit
01 - 4 ripe but firm pears, peeled, halved, and cored
→ Syrup
02 - 3 cups red grape juice
03 - 1/3 cup granulated sugar
04 - 1 cinnamon stick
05 - 1 star anise
06 - 1 strip lemon zest (optional)
→ Garnish
07 - Fresh mint leaves
08 - Crushed pistachios or toasted almonds
# Directions:
01 - Combine grape juice, sugar, cinnamon stick, star anise, and lemon zest in a large saucepan. Bring to gentle simmer over medium heat, stirring until sugar completely dissolves.
02 - Add pear halves to simmering syrup, ensuring they are mostly submerged. Cook gently for 20-25 minutes, turning occasionally, until tender but still holding shape.
03 - Remove pears with slotted spoon and set aside. Increase heat and boil syrup for 5-10 minutes until slightly thickened and concentrated.
04 - Discard spices and lemon zest. Return pears to reduced syrup. Cool to room temperature or refrigerate until chilled. Serve drizzled with syrup, garnished with mint and nuts if desired.
# Insider Tips:
01 -
- It makes you look like you spent hours on an elegant dessert while actually doing minimal work
- The syrup creates this gorgeous jewel toned presentation that wows everyone at the table
- Natural fruit sweetness means no heavy sugar crash afterward
02 -
- Overripe pears will completely fall apart during poaching, so choose firm ones that give slightly to pressure
- The syrup continues to thicken as it cools, so do not reduce it too much or it becomes like jelly
03 -
- Use a shallow pan if you have it, as the pears will cook more evenly when mostly submerged
- Poach the pears a day ahead and let them sit in the syrup overnight for maximum flavor absorption