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    Home • Recipes • Vegan Recipes

    Vanilla Poached Pears - Be Bold with Coffee

    Published: Nov 30, 2023 · Modified: Jan 9, 2025 by Jill Colonna34 Comments

    Jump to Recipe

    Easy French recipe for Vanilla Poached Pears with a coffee twist. This extra light dessert is both gluten-free and vegan, plus a great recipe for entertaining. In fact, I'll be as bold as the coffee and say it's the best poached pears recipe ever!

    elegant dessert plate with half a poached pear sitting in a puddle of vanilla and coffee syrup with chocolate macarons

    French Desserts 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 and I thought I was ready), I learned the hard way. Heavy puddings were a big no-no.

    Imagine British Sticky toffee pudding with apple after the cheeseboard. Although delicious, it somehow didn't win over the French. It was just too much. They were so polite but a crise cardiaque (heart attack) isn't the goal! Since then, I'm more about lighter for the waistline if we're doing the cheese too.

    French Poached Pears - Michelin Style

    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.

    half a poached pear sitting in a puddle of vanilla and coffee syrup

    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.

    4 Conference pears, a vanilla bean, water, sugar and coffee
    Ingredients: use powdered coffee or 2 coffee capsules (decaffeinated if you prefer)

    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).

    Preparing poaching syrup and peeled pears

    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.

    halved pears poaching in a coffee syrup
    How to poach pears - soak in vanilla and coffee

    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.

    draining a poached pear with slotted spoon

    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.

    Love coffee in desserts? Then make these easy chocolate coffee cakes.

    long Conference poached pear, coffee and vanilla tinted in a pool of liquid served with chocolate mendiants
    Serve poached pears half or whole with chocolate mendiants (both gluten free and vegan)

    What to Serve with Vanilla Poached Pears and Coffee

    As it's such a light dessert, it's perfect for entertaining to add any of the following, which go so well together. Serve with:

    • Almond tuile cookies.
    • To keep this dessert totally gluten-free, serve with French mendiants (also vegan if dark chocolate).
    • Macarons (also gluten free) are the unsung heroes of desserts. Make them ahead, freeze them, and stay zen while you prep. Choose from a variety of flavours in my books, including salted caramel macarons.

    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.

    half a poached pear sitting in a pool of coffee syrup in an elegant porcelain dish with a vanilla pod and chocolate macarons on the side

    How Long Will They Keep?

    This is a handy recipe to make ahead, ideally on the day - but they can keep overnight. So voilà - there you have it. Indulge without the guilt.

    elegant dessert plate with half a poached pear sitting in a puddle of vanilla and coffee syrup with chocolate macarons

    Vanilla Poached Pears with Coffee

    Jill Colonna
    An easy yet elegant dessert that's light, healthy, vegan and gluten free.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 40 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine French
    Servings 4 people
    Calories 208 kcal

    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

    Serve with chocolate mendiants to keep vegan. For gluten free accompaniments, serve with coconut macaroons or chocolate macarons (recipes in my cookbook, Mad About Macarons). Otherwise almond tuile cookies.
    Variation: infuse the bruised seeds from 4 cardamom pods to the coffee poaching liquid, remove, and serve with chocolate, cardamom & ginger macarons.
    Leftover coffee syrup: Pour the leftover coffee syrup in a jam jar, sealed in the fridge for up to 3 days (or freeze). Over the next few days, just heat it gently and pour over ice cream.

    This recipe was first published 30 December 2011, but is now completely updated.

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    Share

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    Jill Colonna standing in a French patisserie lab holding a giant whisk over an oversized mixer bowl

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

    Reader Interactions

    Comments

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      Made this? Please rate this recipe




    1. Rita

      December 09, 2023 at 12:49 pm

      5 stars
      Thank you Jill Colonna
      What I like with this one is if your guests want to have just half a pear they can 🙂

      Reply
      • Jill Colonna

        December 09, 2023 at 5:15 pm

        Thanks Rita - yes, means they can stay light and go mad on the mendiants or macarons on the side :-))

        Reply
    2. Ana Pinheiro

      December 03, 2023 at 5:04 pm

      5 stars
      Greetings from Portugal, excellent suggestion!

      Reply
      • Jill Colonna

        December 03, 2023 at 7:13 pm

        So lovely to hear from you, Ana. Welcome!

        Reply
    3. Sara Caine

      April 21, 2022 at 7:21 pm

      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!

      Reply
      • Jill Colonna

        April 22, 2022 at 10:32 am

        Hi Sara,
        Yes, it will keep fine if chilled overnight. No problem. Let me know how you like the recipe. Bon week-end.

        Reply
    4. Christina | Christina's Cucina

      October 14, 2016 at 5:41 pm

      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! 🙂

      Reply
      • Jill Colonna

        October 15, 2016 at 12:56 pm

        Thanks Christina!

        Reply
    5. Jill Colonna

      October 01, 2016 at 5:42 pm

      Oh my! I didn't answer the comments here on this recipe post - instead I answered each person via their website!

      Reply
    6. Nami | Just One Cookbook

      January 06, 2012 at 6:16 am

      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.

      Reply
    7. Emily @ Life on Food

      January 03, 2012 at 9:51 pm

      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.

      Reply
    8. Christina @ Sweet Pea's Kicthen

      January 03, 2012 at 12:34 am

      I love poached pears and the mocha macarons sound like such a wonderful accompaniment. Yummy! 🙂

      Reply
    9. Roxana GreenGirl {A little bit of everything}

      January 02, 2012 at 6:26 pm

      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!

      Reply
    10. parisbreakfast

      January 02, 2012 at 1:52 pm

      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)

      Reply
    11. Hester @ Alchemy in the Kitchen

      January 02, 2012 at 10:02 am

      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!

      Reply
    12. Serena Bakes Simply From Scratch

      January 02, 2012 at 3:40 am

      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!

      Reply
    13. All That I'm Eating

      January 01, 2012 at 6:46 pm

      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.

      Reply
    14. Sandra's Easy Cooking

      December 31, 2011 at 7:07 pm

      This look absolutely amazing..and I love pears!!!
      I wish you fantastic New Year, full of joy and happiness!!!!

      Reply
    15. Kim - Liv Life

      December 31, 2011 at 4:55 pm

      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!!!

      Reply
    16. Tina@flourtrader

      December 31, 2011 at 2:03 pm

      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!

      Reply
    17. Sissi

      December 31, 2011 at 1:10 pm

      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" )

      Reply
    18. Lora

      December 31, 2011 at 10:08 am

      Absolutely gorgeous dessert! what a lovely flavor combination. Happy New Year Jill! P.S. I LOVE your book.

      Reply
    19. Amalia

      December 31, 2011 at 8:26 am

      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 🙂

      Reply
    20. Amy

      December 31, 2011 at 2:40 am

      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!

      Reply
    21. Liz

      December 30, 2011 at 11:15 pm

      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!

      Reply
    22. Tiffany

      December 30, 2011 at 11:12 pm

      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!

      Reply
    23. Parsley Sage

      December 30, 2011 at 10:48 pm

      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

      Reply
    24. Magic of Spice

      December 30, 2011 at 8:28 pm

      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!

      Reply
    25. Terris@ Free Eats

      December 30, 2011 at 7:01 pm

      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. 🙂

      Reply
    26. Grubarazzi (@Grubarazzi)

      December 30, 2011 at 5:33 pm

      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.

      Reply
    27. The Mom Chef ~ Taking on Magazines One Recipe at a Time

      December 30, 2011 at 3:31 pm

      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!

      Reply
    28. Kiri W.

      December 30, 2011 at 2:58 pm

      I *love* vanilla poached pears, but with coffee? Man, I'd die for this! Looks fantastic and subtle and all kinds of wonderful!

      Reply
    29. Claudia

      December 30, 2011 at 2:15 pm

      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!

      Reply

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    Welcome

    Bonjour - I'm Jill

    As a cookbook author and founder of Mad About Macarons since 2010, I’ve spent 30+ years perfecting foolproof French recipes in Paris—so you don’t have to! Expect step-by-step guidance, lower-sugar treats that don’t skimp on flavour, plus insider food and market guides to help you taste France like a local. If I can do it, so can you - no fancy techniques required!

    Meet Jill

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