Whole30 Classic Poached Pears
Elevate your dessert game with this Whole30 Classic Poached Pears recipe, a refined yet wholesome treat that’s perfect for any occasion. Featuring firm pears such as Bosc or Anjou, gently simmered in a fragrant infusion of vanilla bean, cinnamon, whole cloves, and citrus zest, this recipe embraces natural sweetness and rich aroma without added sugars. The simplicity of poaching transforms humble pears into a tender, elegant dessert, while the reduced poaching syrup adds a luscious finish. Ready in just 40 minutes, this recipe is gluten-free, dairy-free, and Whole30-compliant, making it an ideal guilt-free indulgence for health-conscious eaters. Serve these beautifully poached pears warm or at room temperature for a stunning yet effortless dessert that embodies clean, comforting flavors.
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Recipe Information
Ingredients
- 4 whole firm pears (such as Bosc or Anjou)
- 4 cups water
- 1 whole vanilla bean
- 1 whole cinnamon stick
- 3 units whole cloves
- 1 whole orange
- 1 whole lemon
Instructions
Peel the pears, leaving the stems intact. Cut a thin slice off the bottom of each pear so they can stand upright in the pot.
In a medium-large pot, add 4 cups of water.
Split the vanilla bean in half lengthwise and scrape out the seeds. Add both the seeds and the pod to the pot.
Add the cinnamon stick and whole cloves to the water.
Using a vegetable peeler, peel wide strips of zest from the orange and lemon. Add them to the pot, careful to avoid too much pith.
Juice the orange and lemon and add the juices to the pot.
Place the peeled pears into the pot, ensuring that they are mostly submerged in the liquid. You can add a little more water if needed.
Bring the liquid to a gentle simmer over medium heat. Once simmering, reduce the heat to medium-low and cover the pot partially.
Poach the pears for 20-30 minutes, or until they are tender when pierced with a fork. The cooking time may vary depending on the ripeness and size of the pears.
Once tender, carefully remove the pears from the pot using a slotted spoon. Set aside to cool slightly.
Increase the heat and reduce the poaching liquid for about 10 minutes, or until it becomes slightly syrupy.
Place each poached pear on a serving plate, drizzle with a little of the reduced poaching syrup, and serve warm or at room temperature.
Nutrition Facts
Calories |
505 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.2 g | 2% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 46 mg | 2% | |
| Total Carbohydrate | 131.9 g | 48% | |
| Dietary Fiber | 30.0 g | 107% | |
| Total Sugars | 81.8 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 221 mg | 17% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1180 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
