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Poached Pears

Servings: 12 to 16
Calories: 67kcal
Author: Nisha Vora


  • 4 firm but ripe medium-sized pears (I recommend Bosc or Anjou varieties; Barlett tends to get mushy)
  • 2 cups (480 mL) dry white wine, such as Sauvignon Blanc or Pinot Grigio
  • 2-3 cups (480-720 mL) water
  • 2 long strips of orange peel
  • 1/3 cup (80 mL) freshly squeezed orange juice (about 1 large orange)
  • 1/3 cup (~65g) organic cane sugar
  • 1 cinnamon stick, broken in half
  • 6 thin slices fresh ginger


  • Peel the pears, leaving the stems intact. Slice off a tiny bit of the bottom of each pear to help them stand upright.
  • To a small saucepan, add the wine, water, orange peel, orange juice, sugar, cinnamon stick and ginger slices. Bring the mixture to a boil over medium-high heat, stirring until the sugar is dissolved.
  • Carefully place the pears into the liquid and reduce the heat to a simmer. Cover the pan and cook for 15 to 25 minutes, or until the pears can be just pierced with a fork.
  • Gently remove the pears using a slotted spoon and set aside. Increase the heat to high, and cook until the poaching liquid reduces and turns a bit syrupy but not brown in color, about 15-20 minutes. Remove from the heat and discard the orange peel, ginger slices, and cinnamon stick.
  • To serve, slice the cooled pears into wedges. Pour a bit of the poaching syrup on top of the pears and/or directly onto the cheesecake. Serve the pears on top of the cheesecake.