Bosc pears poached in a lemony cinnamon syrup, cooked until just tender.
This spiced poached pears recipe has to be one of the best flavors of fall. I got lucky and ran into the best sale the other day. I got 3 lbs. of pears for 69 cents a bag! I bought 5 bags of them and now am looking for ways to use them up before they spoil. Poached pears has long been one of my favorites, you can flavor them anyway you like, today I used lemon and cinnamon sticks. I almost went with vanilla spiced pears but needed to use the lemon up I had first. The lemon actually serves 2 purposes, one for flavoring but the second one also keeps the pears from turning dark so it was a win, win.
- 3 lbs. bosc pears
- 1 cup sugar
- 1 lemon
- 1 - 2 cinnamon sticks
- pinch of salt
- Add 3 cups of water to a large saucepan. Add the sugar and stir until dissolved over medium heat. Add the cinnamon sticks. Cut the lemon in half and squeeze the juice into the liquid. Throw the rinds in the pan. Add the dash of salt.
- Peel the pears with a vegetable peeler. Cut in half. Use a melon baller and take out the area where the seeds are. Take the stem off, pulling downward on the pear. (there is usually a really fiberous stem in the top of the pear you want to remove. If it doesn't come easily out, don't worry about it, not all pears will have it)
- Add just enough additional water to cover them. Cook over low heat until pears are tender, about 20 - 30 minutes. Remove from heat and cool. Refrigerate.