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Gallery Balsamic-Rosemary Poached Pears Recipe Summary prep: 10 mins total: 1 hr 20 mins Servings: 4
Ingredients Ingredient Checklist 1/2 cup balsamic vinegar 1 cup sugar 5 to 6 fresh rosemary sprigs 1/8 teaspoon ground pepper 4 firm, ripe Bosc pears (about 2 pounds total), peeled and cored (see note, below), stems left intact Vanilla ice cream, for serving (optional)
Cook’s Notes Pears are best peeled with a vegetable peeler, and best cored with a melon baller.
Gallery Balsamic-Rosemary Poached Pears
Recipe Summary prep: 10 mins total: 1 hr 20 mins Servings: 4
Gallery
Balsamic-Rosemary Poached Pears
Balsamic-Rosemary Poached Pears
Balsamic-Rosemary Poached Pears
Recipe Summary prep: 10 mins total: 1 hr 20 mins Servings: 4
Recipe Summary
prep: 10 mins total: 1 hr 20 mins
Servings: 4
prep: 10 mins
total: 1 hr 20 mins
prep:
10 mins
total:
1 hr 20 mins
Servings: 4
4
Ingredients
Ingredients
- 1/2 cup balsamic vinegar 1 cup sugar 5 to 6 fresh rosemary sprigs 1/8 teaspoon ground pepper 4 firm, ripe Bosc pears (about 2 pounds total), peeled and cored (see note, below), stems left intact Vanilla ice cream, for serving (optional)
Directions
In a saucepan just large enough to hold pears on their sides, combine 5 cups water, vinegar, sugar, rosemary, and pepper. Bring to a boil, stirring until sugar has dissolved. Remove from heat.
Arrange pears on their sides in a single layer in poaching liquid. Cover and simmer, turning occasionally, until tender, 25 to 30 minutes. Using a slotted spoon, carefully transfer pears to a plate. If making in advance, let pears cool; then cover and refrigerate up to 3 days.
Bring poaching liquid to a boil; cook until slightly syrupy, deep brown in color, and reduced to 3/4 cup, 35 to 40 minutes. Strain through a fine-mesh sieve (discard solids). If storing, transfer syrup to a covered container, and refrigerate up to 3 days. (Store pears and syrup separately.)
Serve pears chilled or at room temperature: Cut a thin slice from the bottom of each pear so it can stand upright. Place one on each of four serving plates along with vanilla ice cream, if desired. Drizzle with syrup.
Cook’s Notes Pears are best peeled with a vegetable peeler, and best cored with a melon baller.
Cook’s Notes
Pears are best peeled with a vegetable peeler, and best cored with a melon baller.
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All Reviews for Balsamic-Rosemary Poached Pears
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All Reviews for Balsamic-Rosemary Poached Pears
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
