I had a wonderful idea of a new holiday treat to bake. Whole pears in bread? It’s a concept I never would have thought up on my own. I have my usual favorite holiday treats to cook, but I’ve been looking for something unique to add to my regular repertoire of sugar cookies, spice cookies, and cranberry scones. My incessent Instagram fangirling led me to many photos of this amazing type of dessert. It’s been a popular trend this holiday season! Cross-section photos of this bread with pears sticking out, their stems gingerly poking out of the top of the loaf, got me very excited and inspired.
I wanted to be cool and make some for myself!
Well, I found a great recipe for Drunken Pear Ginger Bread from Broma Bakery that I was going to adapt and give a go. I made the poached pears from my own recipe that I’ve used before, but I followed their gingerbread recipe to a T.
It failed. MISERABLY.
I’m currently sans a good bread pan, so I went to the grocery store and got one of those flimsy aluminum foil ones. When I made the batter, it had an odd consistency once I added the eggs to the already-beaten molasses / brown sugar / butter mixture. It erupted all over the baking sheet I placed the aluminum bread pan on top of. One side of the bread cooked through completely, but the other side was absolute uncooked goo in the middle. I couldn’t even take a photo of this mess! However, a Snapchat video which I sent to my friends captured my disappointment concisely…
SO. Enjoy this recipe for poached pears! May you have one less cooking disaster this holiday season than I have had.
Cinnamon Poached Pears
(Makes 3 – 6 pears)
– 3 – 6 Bosc pears, peeled, left whole with stems attached
– 6 cups water
– 1 cup sugar
– 1/4 cup honey
– 4 whole cinnamon sticks
– 1 large peel of lemon rind
Before We Get Started…
– Do not substitute Bosc pears for other varieties such as Anjou. Bosc pears maintain their firmness through the poaching process; Anjou and other pears with softer flesh tend to become too mushy during the poaching process.
– I do occasionally poach in a mixture of white wine, but, usually, I can’t say goodbye to an entire bottle worth of wine white just to poach some pears! If you choose to go that route, use one 750 ml bottle of white wine and 1 cup of water instead of 6 cups of water.
1.) Combine water, sugar, honey, cinnamon sticks, and lemon peel in a large saucepan. Bring mixture to a boil. Add pears and reduce to a simmer. Cook for 45 minutes. Remove pears with a slotted spoon and place on plate to cool slightly.
2.) If using immediately, spoon some of the poaching liquid on top of the pears and serve with a scoop of vanilla ice cream. If storing, place in bowl, cover in plastic wrap, and refrigerate. Will last for up to four days in the fridge.