Dive into dessert elegance with my easy Vanilla Poached Pears. Inspired by a Michelin-starred chef, this gluten-free treat is my twist on a French classic. Learn how to keep it light and chic – perfect for entertaining or satisfying that sweet tooth without the guilt. Discover its bold coffee syrup with a secret spice bonus.
French Feasts and the Art of Not Overdoing It
Let me spill some tea. When I first started entertaining the French (ho-hum around 1994 when Antoine thought I was ready), I learned the hard way. Heavy finales to meals are a big no-no.
Picture this: a mountain of British-style pudding (although good!) on a French plate after a cheese platter. That just didn't win them over. Politeness was appreciated with a novice cook, but a crise cardiaque (heart attack) is not the goal. I've been there, done that, and since then, I'm more about the light and chic.
French Poached Pears - Michelin Star Inspiration
So, my dessert game got a serious upgrade when I discovered Anne-Sophie Pic's French cookbook, Recettes Pour Recevoir (Recipes to Entertain). This Michelin-starred chef knows her stuff when it comes to entertaining.
Her poached pears in blackcurrant and vanilla caught my eye, especially the genius move of using a ton of poaching liquid. This step eliminates any pear bits sticking out, promising a flawless outcome.
My Take on Poached Pears – Easy, Breezy and Gluten-Free
To make life easy, I put my easy, breezy spin on it – enter Vanilla Poached Pears with Coffee.
I swapped out more lengthy steps of making a coffee fondant cake as a base and added my own twist by simply adding coffee to the poaching liquid. First try, and boom – gluten-free dessert magic.
Coffee makes this an original take, since traditional vanilla syrup or red wine are more commonly used in French recipes. If you love poaching in red wine, then try these Mulled Wine Prunes, particularly festive and fruity.
Easy-to-Follow Poached Pears Recipe
With just a few ingredients – sugar, water, vanilla, coffee, and firm-to-ripe pears – and a simple process, you can create an impressive dessert in under an hour. Boil, poach, chill, and enjoy.
First, prepare the poaching syrup in a large pan with a lid, big enough to hold the pears.
Stir the sugar, coffee and water together until the sugar dissolves then boil together on a medium heat. Meanwhile prepare the pears. Ensure they're not too ripe/soft and not too hard either. Aim for somewhere in between: firm-to-medium.
For more on varieties, recipes (even French expressions), see the market guide to pears (poires).
Do You Peel and Core Pears Before Poaching?
You need to peel pears for them to absorb the syrup and show off their glazed look in the plate. Either use a peeler or thinly slice off the skin with a sharp knife.
As we don't eat the core, we remove them - directly at the dessert table.
Anne-Sophie Pic instructs us to core the pears (either use a melon scooper or little spoon to hollow out) but the finished photos still contain the cores. Personally, I prefer keeping them in: it's easier to prepare! If you prefer not to see the core, poach pears whole.
To Soften the Pears
Carefully place them completely in the syrup and poach them gently with lid on for 20 minutes. The pears will soften when cooked in the poaching liquid.
Drain the pears by lifting them out carefully using a slotted spoon into a large bowl. Set aside.
Boil up the coffee syrup for about 10 minutes until concentrated and thickened. Pour half of the syrup over the pears, cool then chill and pour the rest of the syrup in a little jug.
Spice Them Up - Cardamom Style
Feeling a bit adventurous? Spice things up by adding bruised seeds from 4 cardamom pods to the coffee poaching liquid. Take it from me – poached pears served with chocolate, cardamom & ginger macarons (recipe in Mad About Macarons) is heaven.
I may have invented a new coffee capsule flavour for next Christmas! I jest but tell George Clooney I thought of it first.
What to Serve with Poached Pears
Poached pears are delicious served with almond tuile cookies.
Or, if you prefer to keep this dessert totally gluten-free, serve with French mendiants -traditional chocolate disks topped with dried fruits and toasted nuts - or macarons.
Macarons are the unsung heroes of desserts. Make them ahead, freeze them, and stay zen while you prep.
Choose from a variety of flavours, including tutti frutti blackcurrant (check p.83 of my 1st book, Mad About Macarons) or chocolate macarons (there's a whole chapter of them in this book!) for a French treat.
Store the leftover coffee syrup in a little jug in the fridge. This adds extra chic for a quick drizzle at the table. It's also great poured over ice cream in the coming days - try it over chestnut vanilla ice cream for something special.
How Long Will They Keep?
This is a handy recipe to meal prep in advance, ideally on the day - but they can keep overnight.
So there you have it. Indulge without the guilt.
Vanilla Poached Pears with Coffee
Equipment
- heavy casserole dish with lid or large saucepan with a lid, large enough to fit 4 pears together in one layer
Ingredients
- 150 g (5oz/ ¾ cup) sugar
- 1 litre/ 4¼ cups water
- 1 vanilla pod/bean cut lengthways
- 2 tbsps powdered coffee or Decaffeinated/2 small Espresso shots
- 4 large firm-ripe pears Conference, Williams, Comice or Bosc
Instructions
- In the large pan, boil the sugar with the water, vanilla and coffee for about 10 minutes. Once boiling, turn down the heat.
- Peel the pears. Either keep them whole or cut them in half vertically. Carefully place them completely in the syrup and poach them gently with lid on for 20 minutes.
- Drain the pears by lifting them out carefully using a slotted spoon into a large bowl. Set aside.
- Boil up the coffee syrup for about 10 minutes until concentrated and thickened. Pour half of the syrup over the pears, cool then chill and pour the rest of the syrup in a little jug.
Notes
This recipe was first published 30 December 2011, but is now completely updated.
Sara Caine
This looks a lovely recipe and I look forward to trying it - does it keep well if chilled overnight (i.e. can I prepare it a day in advance)?
Thank you!
Jill Colonna
Hi Sara,
Yes, it will keep fine if chilled overnight. No problem. Let me know how you like the recipe. Bon week-end.
Christina | Christina's Cucina
Coffee syrup and pears? What a wonderful combination of flavors! Yes, a light dessert that's not overly sweet and cloying is just perfect after a large meal. Yet another one of your delicious concoctions that I'll need to put on my ever-growing list of what to make! 🙂
Jill Colonna
Thanks Christina!
Jill Colonna
Oh my! I didn't answer the comments here on this recipe post - instead I answered each person via their website!
Nami | Just One Cookbook
What a GORGEOUS dessert dish Jill! Looks like restaurant plate, seriously! I love this sophisticated dessert after a great meal. It will surely complete the meal without disappointment.
Emily @ Life on Food
Happy Happy New Year! Your photos are beautiful. Poaching fruit is one things that scares me to death. I have yet to try it so it might just all be in my head. This is inspiring.
Christina @ Sweet Pea's Kicthen
I love poached pears and the mocha macarons sound like such a wonderful accompaniment. Yummy! 🙂
Roxana GreenGirl {A little bit of everything}
i've always been a pear-lover and since I start baking I loved adding them to desserts. Even if it's not baked, poached pears do make me drool.
Happy New Year Jill! Wish you all the best!
parisbreakfast
OMG!
simply gorgeous and I LOVE the angular sides of the pear!
I much prefer fruity desserts after a heavy or any meal - the acid cleanses the palette don't you think?
BRAVO Jill (again)
Hester @ Alchemy in the Kitchen
Jill, my screen disappeared mid comment so if I'm repeating myself, that's why. Happy New Year lovely lassie and what a way to kick it off with such a beautiful elegant dessert. They must be queuing round the block for invites to dinner at Chez Colonna. You've pre'pear'ed a stunner and I love how you 'pear'ed these unusual flavours.
p.s. I laughed when I ready your magic porridge pot comment - that's exactly what I had in mind!
Serena Bakes Simply From Scratch
These looks so divine! I love poached pears and I will have to try making macaroons soon, it's on the to do list for 2012! Happy New Year!
All That I'm Eating
This sounds so nice. How could anyone not eat all of it? I haven't yet poached my own pears, they always look so good when they're done and with coffee, what a nice change.
Sandra's Easy Cooking
This look absolutely amazing..and I love pears!!!
I wish you fantastic New Year, full of joy and happiness!!!!
Kim - Liv Life
I'm with you on "pearing" done the calories!! It's been a season of eating with abandon, and my waistline is showing it. Pears have been one of my favorite fruits since I was little, but it's only been recently that I've started putting them into desserts. This one would be a treat!
Happy New Year to you and your family Jill!!!
Tina@flourtrader
This does look like an awesome dessert, the flavor combo just has me so wanting to taste this. I am so glad we became friends this year. After seeing all your posts, I can truly say that I can pick up anything at the grocery store and you would be able to create something spectacular with a perfectly flavored pairing of a macaron. I have learned much from you and I can't wait to see what you bring out in 2012!
Sissi
I could certainly do with such a light and attractive dessert tonight! I wish I had pears or at least the courage to go out and buy them 😉 Of course I don't even mention macarons. They are perfect with everything.
I am in awe of Anne-Sophie Pic, especially given her professional career before she took on her father's restaurant. I have almost bought the book you mention and then finally I had the one with her restaurant's recipes (of course I haven't made a single one, but I had expected so: it was a book to admire and read, not necessarily to cook from!). I hope I will go to taste her delights one day...
Happy New Year, Jill! (I love the Scottish saying! I imagine how beautiful it would sound with the lovely rolled "r" )
Lora
Absolutely gorgeous dessert! what a lovely flavor combination. Happy New Year Jill! P.S. I LOVE your book.
Amalia
A light dessert is definitely what I need! This looks so beautiful and sophisticated, not to mention delicious! That pear look so good, especially with that chocolate ganache and mocha macarons. I mean it doesn't get any better than that, seriously! Thank you for the gorgeous dessert, I hope you have a wonderful New Year 🙂
Amy
Hi Jill! This whole dish sounds amazing! The poached pears alone would be wonderful, but add in the macaroons and I am in heaven! Love the combination of flavors you have here. Best wishes to you in the New Year!
Liz
Oh, yeah, I am so ready for some lighter desserts! Your poached pears are stunning...and perfectly paired (lol or peared) with another delicious macaron! Happy New Year to one of my favorite foodies!
Tiffany
You poached the pears in coffee! How cool! I've poached pears in pureed strawberries mixed with wine, but never coffee. SUCH a great idea!
Parsley Sage
Oh yes. I'm usually unbuttoning my pants on the ride home to keep from making CK pull over for my greedy-inner-pig. But...it always just.so.good!
Lovely poached pears, darling! My mind is a little blown with the coffee-pear coupling. Intriguing!
Buzzed
Magic of Spice
Poached pears and coffee?! How delightful and how gorgeous! I always favor a light dessert and these are perfect, as well as are your macarons 🙂
I hope you had a lovely holiday and wishing you a fantastic 2012!
Terris@ Free Eats
This dessert is gluten-free heaven Jill! Absolutely elegant and sophisticated while still being approachable. Always love what you are doing here! Happy New Year and thanks for sharing another lovely series of photos and a great recipe. 🙂
Grubarazzi (@Grubarazzi)
I love, love, love this recipe. You are so right... I can barely look at heavy sweets right now. I would be overjoyed if this came to the table after a long meal.
The Mom Chef ~ Taking on Magazines One Recipe at a Time
I'm ready for a salad or two and lots of fruit, yes. This is definitely a good way to start! I love the idea of poaching pears with coffee, especially since I adore coffee (raising my mug to you). Happy New Year, Jill!
Kiri W.
I *love* vanilla poached pears, but with coffee? Man, I'd die for this! Looks fantastic and subtle and all kinds of wonderful!
Claudia
You are so right - I am sated. It was with great happiness that I washed the now-empty cookie tins and put all away for a year. Enough! But I am still searching for a sweet occasionally - but don't want the thuds! This is a beauty - love working with pears and have these tiny, flavorful pears that would also pair well...(tee hee). Thanks for the shout-out, Jill and wishing you the happiest New Year!