Poached Pears

Apples are probably the most popular fruit in the U.S., but not sure about pears’ popularity. I love pears and almost always put Bosc or Bartlett pears in my shopping basket along with apples. However, I also enjoy Asian pears, which look like a yellow apple, with the taste of a regular pear mixed with an apple. Now I can buy organic Asian pears at Mom’s Organic Market, so I am eating them more often.

Poached Asian Pear (Above)


Poached Asian and Bosc or Bartlett pears (Below)

Utensils: cutting board & knife, large sauté or fry pan, small paring or grapefruit knife, spatula
Prep Time: 5 minutes
Cooking Time: Varies on size of fruit & your desired doneness, but at least 30- 45 minutes
Vegan (V), Gluten-Free (GF), No Sugar Added (NSA)


one or two regular (organic) pears of choice, slightly ripe
one organic Asian pear (always seem to be firm)
1 1/2 cups filtered water or juice with no sugar added (apple, pear, white grape, etc.)
cinnamon stick (optional)
1 tsp. each powdered cinnamon, cloves*, and nutmeg, ginger, and cardamom  (*I used whole cloves, whole cardamom seeds, and fresh ginger because I already keep them in my spice rack.)
optional organic raisins, soaked.


  1. Wash pears well. Slice in half and remove seeds and stringy core with a small knife or a grapefruit knife.
  2. Pour 1 1/2 cups water or juice into your sauté pan. Add spices. Then add pear halves face down.
  3. Simmer until desired tenderness, flipping over once to test for doneness. I don’t like mine mushy, and my Asian pears never became really soft. I cooked mine about 45 minutes.
    (Add soaked and drained raisins to fruit centers, if using.)
  4. Serve in individual bowls as shown in the photo above, or on a platter, as shown below.  You can also sprinkle on more spices before serving warm or room temperature.

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