Description
Delight in the elegant simplicity of Vanilla Poached Pears with Yogurt, a comforting and refreshing dessert featuring ripe pears gently simmered in a fragrant vanilla-infused syrup. Paired with creamy Greek yogurt and optional crunchy granola or toasted nuts, this recipe offers a perfect balance of sweetness, spice, and texture — ideal for a light yet indulgent treat.
Ingredients
Poaching Liquid
- 4 cups water
- ½ cup brown sugar (light or dark)
- ½ cup white granulated sugar
- 1-2 whole vanilla beans or 1-2 tsp vanilla bean paste
- 2 slices fresh ginger (peeled with a vegetable peeler)
- 1 whole cinnamon stick or 1-2 tsp ground cinnamon
- 2-3 wide strips of lemon or orange zest (avoid white pith)
Pears and Garnish
- 4 firm but ripe pears such as Bosc or Anjou, peeled, cored, and sliced in half (leave stems on)
- Greek yogurt, for serving
- Granola or toasted nuts, for serving (optional)
- Dried rose petals, for serving (optional)
Instructions
- Prepare the Poaching Liquid: In a wide, shallow saucepan (about 10-12 inches), combine the water and both sugars. Heat over medium, stirring occasionally until the sugar is fully dissolved, about 3-5 minutes.
- Make Parchment Lid: Crumple a sheet of parchment paper large enough to cover the pears, then flatten it out. Cut a hole in the center or leave a small gap along the edges to allow steam to escape. Set aside for later use.
- Add Flavorings and Pears: If using whole vanilla beans, split them lengthwise and scrape out the seeds. Add the seeds and pod (or vanilla bean paste), ginger slices, cinnamon stick (or ground cinnamon), and citrus zest to the poaching liquid. Arrange the peeled, cored pear halves in the liquid, then cover with the parchment lid.
- Poach the Pears: Bring the mixture to a gentle boil, then reduce to a simmer. Cook the pears until tender—easily pierced with a knife—about 10-25 minutes depending on pear size.
- Remove Pears and Reduce Syrup: Use a slotted spoon to carefully transfer the pears to a serving dish. Strain out and discard the vanilla pod, ginger, cinnamon, and citrus peel from the liquid. Return the liquid to the pan, boil steadily until reduced by half or two-thirds for a thicker syrup.
- Serve: Plate the poached pears atop a dollop of Greek yogurt, drizzle with the reduced vanilla syrup, and sprinkle with granola, toasted nuts, or dried rose petals if desired. Enjoy warm or chilled.
Notes
- Use firm, ripe pears like Bosc or Anjou to ensure they hold shape during poaching.
- Adjust sugar to taste; for less sweetness, reduce white sugar slightly.
- Parchment paper lid helps keep pears submerged and ensures even cooking.
- For a vegan version, substitute the Greek yogurt with a plant-based yogurt alternative.
- Store leftover pears and syrup in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: International
