Ignore the blemishes, pears don’t have to be perfect to have pear-fect Poached Pears. While any pear can be poached, Bosc, Anjou and Asian are popular choices. The pears should be firm to the touch but not hard, think barely ripe. Why? Overripe pears can become mushy and lose their shape, while under-ripe won’t absorb the flavors as well. Our recipe is simple and easy because fruit juice is used as the poaching liquid. Poached Pears can be served as a dessert or added to salads, sandwiches & more.
Steps:
Poaching: to cook food gently in liquid just below the boiling point (simmer). The poaching liquid will impart some of its flavor to the ingredient being poached.
*Clear fruit juices, like apple, will not alter the pear color, colored fruit juices, like cranberry, will stain the fruit. Cranberry and cinnamon make a great combination for fall and winter.
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VT Fresh is funded in part by the USDA’s Supplemental Nutrition Assistance Program (SNAP). USDA is an equal opportunity provider and employer. In Vermont, SNAP is called 3SquaresVT. It can help low income people buy foods for a better diet. To find out more, contact the Vermont Foodbank toll-free at 855-855-6181.