Judith Choate’s Poached Pears

Featured Article, Food, Recipes
on December 7, 2013

6 Bosc pears
Juice of 1 lemon
4 to 6 cups apple juice
2 cups orange juice
1 cup light brown sugar
1 tablespoon black peppercorns
1 (1-inch) piece fresh gingerroot, peeled
2 cinnamon sticks
1 teaspoon coriander
2 small strips lemon or orange peel
Chocolate sauce or sliced cheese (optional)

1. Peel pears, keeping stems intact. Cut a small piece off the blossom ends (bottom), so they will stand up straight. As each pear is peeled, submerge in a large bowl of cold water, mixed with lemon juice to keep them from discoloring.

2. Combine remaining ingredients (except chocolate sauce or cheese) in a large saucepan over medium heat. Bring to a simmer. Add pears, standing them upright. Cover and return to a simmer. Uncover and cook, taking care that fruit remains submerged, until pears are tender but not mushy, about 10 minutes.

3. Remove from heat and let pears cool in poaching liquid. If using within a few hours, let stand at room temperature. If not, store in the poaching liquid, covered and refrigerated.

4. When ready to serve, remove pears from liquid and gently pat dry. Serve as is or garnish the plate with chocolate sauce or cheese.

Serves 6

Nutritional facts per serving: 200 calories, 0g fat, 0mg cholesterol, 1g protein, 47g carbohydrates, 7g fiber, 5mg sodium

Reprinted with permission from “An American Family Cooks.” Text copyright 2013 Judith Choate.