Creating A Fragrant Home By Boiling Pears

Pears are a versatile fruit that can be used in a variety of dishes, both sweet and savoury. While they can be eaten raw, poaching pears is a popular way of preparing them, as it softens their texture and enhances their flavour. Poaching involves simmering the fruit in a liquid, such as water, wine, tea or fruit juice, which can be flavoured with spices, honey or sugar. The poaching liquid can also be reduced to create a syrup that can be served alongside the poached pears. While poaching is a simple process, it requires careful execution to ensure the pears are evenly cooked and do not discolour or fall apart.

Poached pears

Ingredients

You will need:

• Pears (Bosc pears are the best variety for poaching, but other firm-ripe pears such as Bartlett and d'Anjou can also be used)
• Liquid for poaching (this can be wine, tea, juice, cider, or water with a sweetener)
• Spices and seasonings for flavour (such as cinnamon, vanilla, allspice, star anise, ginger, cardamom, etc.)
• Sweetener (optional, this can be sugar, honey, maple syrup, etc.)

Method

• Peel the pears, leaving the stems intact if desired for presentation. Place the peeled pears in lemon-infused water to prevent them from browning.
• Prepare the poaching liquid by combining the liquid of your choice with any spices, seasonings, and sweetener. Heat the liquid until the sugar is fully dissolved.
• Transfer the pears to the poaching liquid, ensuring that they are fully submerged. You may need to weigh them down with a small lid or plate.
• Poach the pears in a gentle rolling boil for approximately 20-30 minutes, or until they are tender but still holding their shape.
• Remove the pears from the heat and allow them to cool in the poaching liquid.
• Optionally, you can reduce the poaching liquid to make a light syrup to serve alongside the pears.
• Serve the poached pears in shallow bowls with a little poaching liquid and any desired garnishes, such as lime zest or fresh pomegranate seeds.

Tips

• Choose pears that are firm-ripe, with a bit of floral fragrance.
• To cook the pears evenly, flip them over halfway through the poaching process.
• Do not overcook the pears, as they can become too soft and fall apart.
• Store the poached pears in their poaching liquid to prevent them from drying out.

Pear puree

Ingredients

You will need:

• 4 cups of diced ripe pears
• 1 cup of water
• Lemon juice (optional)
• Cinnamon or ground ginger (optional)
• Butter (optional)

Method

• Bring 1 cup of water to a boil in a medium pot.
• Add the pears and reduce the heat to medium-low.
• Cover and cook for about 15 minutes, or until the pears are very soft when poked with a knife.
• Use a slotted spoon to transfer the pears to a blender.
• Add ½ cup of the cooking water to the blender and blend, starting on low and working up to high, until very smooth. If the puree is thicker than desired, add a bit more water.
• Let cool and serve or store for future meals.

Storage

• To store in the fridge: Let cool and portion out into small airtight containers and refrigerate for up to 5 days.
• To freeze: Portion into a silicone ice cube tray and freeze overnight. Transfer to a zip-top freezer bag and freeze for up to 6 months. Thaw in the fridge.

Tips

• Any kind of pear will work, though ripe pears that give just slightly to the touch are best.
• If you use brown Bosc pears, peel them before cooking as the skin tends to be tougher and may not blend totally smooth.
• If you are worried about the colour of your puree, you can add a teaspoon of lemon juice to prevent browning.
• You can also add a pinch of cinnamon or ground ginger for additional flavour, or a teaspoon of unsalted butter for richness and fat.

Pear compote

A compote is a fruit dish that can be served as a side, topping, or dessert. It usually consists of whole or cut-up fruit, sugar or sweetener, water or juice, and spices. Compotes are typically sweetened but use less sweetener than a jam.

Ingredients

• Pears
• Maple syrup or brown sugar
• Cinnamon
• Ginger
• Nutmeg
• Lemon juice
• Lemon zest
• Vanilla extract

Method

• Peel and cut the pear into small cubes.
• Add all the ingredients to a medium saucepan and bring to a boil over medium-high heat.
• Reduce to medium-low heat and allow to simmer for 20-30 minutes, until the pears have softened and the liquid reduces and thickens to a syrup.
• Allow the pear compote to cool and then transfer it to an airtight container.
• Serve warm or at room temperature. The compote can be stored in the refrigerator for up to 2 weeks.

Tips

• For a smoother compote, use an immersion blender to blend it, or transfer it to a regular blender or food processor and pulse it until it reaches your desired texture.
• For an apple-pear compote, combine equal parts diced pears with diced apples and keep the rest of the recipe the same.
• For a more intense vanilla flavor, use vanilla bean paste instead of vanilla extract.

Pear jams, butters and syrups

Pears are a versatile fruit that can be used to make jams, butters, and syrups. Here are some tips and recipes to get you started:

Pear Jams

Pear jam is a great way to preserve the fruit's delicate flavour and make it last longer. The process is relatively simple and can be done with just a few ingredients. Here's a basic recipe for pear jam:

• Start with ripe pears and peel, core, and dice them into small pieces.
• Mix the diced pears with lemon juice, fruit pectin, and spices such as cinnamon, cloves, allspice, and nutmeg in a large heavy pot.
• Bring the mixture to a boil, stirring constantly.
• Add sugar all at once and stir, bringing the mixture back to a full rolling boil. Boil for 1 minute.
• Mix in butter to settle foam and remove from heat.
• Sterilize jars and lids in boiling water for at least 5 minutes.
• Pack the hot pear jam into the sterilized jars, leaving a 1/4-inch space at the top. Remove any air bubbles and wipe the rims clean.
• Place the lids on the jars and screw on the rings.
• For longer storage, lower the filled jars into a large stockpot of boiling water, ensuring a 2-inch space between each jar. The water level should be at least 1 inch above the jar tops. Boil for 10 minutes, then remove and let cool.

Pear Butters

Pear butter is another delicious way to enjoy the fruit and can be made with simple ingredients. Here's a basic recipe:

• Start with ripe pears and cook them with pure cane sugar and simple spices.
• Let the mixture simmer for a while until it thickens and becomes a butter-like consistency.
• Pear butter can be enjoyed on toast, muffins, and bagels.

Pear Syrups

To make a pear syrup, you can follow a similar process as making a jam or butter. Simply cook down the pears with sugar and spices until you reach the desired consistency. Pear syrups can be used as a sweet topping for desserts or mixed into drinks.

Remember, when working with pears, it's important to start with firm fruit as it will hold up better during the boiling process. Additionally, adding an acidic ingredient like lemon juice or vinegar can help prevent the fruit from browning during storage.

Pear poaching liquid

Poached pears are a simple yet elegant dessert and are relatively easy to make. The poaching liquid is what gives the pears their flavour, so it's important to choose a combination of ingredients that complement each other. Here are some ideas and tips for creating a delicious pear poaching liquid:

Choosing a Base Liquid

The base liquid forms the bulk of your poaching mixture. You can use water, but wine or fruit juice will add more flavour. Red wine will give the pears a crimson colour and a robust flavour, while white wine will produce a milder taste and tan-coloured pears. For a non-alcoholic option, try apple juice, apple cider, or tea.

Adding Sweetness

Sweetness is an essential component of the poaching liquid. You can use regular granulated sugar, or experiment with other sweeteners such as honey, maple syrup, brown sugar, or agave nectar. The amount of sweetener used can be adjusted according to your taste preferences.

Flavouring with Spices

Spices add warmth and depth of flavour to the poaching liquid. Common spices used for poaching pears include cinnamon sticks, star anise, cloves, cardamom, ginger, allspice, and vanilla bean. Get creative and use a single spice or a combination of spices that appeal to you.

Enhancing with Citrus

Citrus fruits like oranges and lemons can also be added to the poaching liquid. You can use the zest, juice, or even throw in a few slices of the fruit. Citrus adds a bright, tangy note to the poaching liquid and helps to enhance the flavour of the pears.

Preparing the Pears

It's important to choose firm, ripe pears that will hold their shape during poaching. Peel the pears, leaving the stems intact if you plan to serve them whole. To prevent the pears from browning, place them in a bowl of cold water with some lemon juice squeezed into it.

Poaching Instructions

Combine your chosen base liquid, sweetener, and spices in a pot large enough to fully immerse the pears. Bring the mixture to a boil and then reduce the heat to a gentle simmer. Carefully lower the pears into the poaching liquid and ensure they are completely covered. Poach the pears for approximately 20-30 minutes, or until they are tender but still hold their shape.

Serving Suggestions

Once the pears are poached, you can serve them warm or allow them to cool in the poaching liquid. The poaching liquid can also be strained and reduced to create a light syrup to drizzle over the pears. Poached pears can be served on their own or with a dollop of cream, ice cream, or yogurt. They also work well in desserts like tarts, pies, or cakes. For a festive touch, serve poached pears in shallow bowls with a sprinkling of lime zest and a bed of fresh pomegranate seeds.

Frequently asked questions