Desserts · Vegan · Vegetarian · Dairy-free · Fall

Vanilla Poached Pears

Name: Vanilla Poached Pears
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Yield: 4
Ingredients: 4 medium firm, ripe Bosc pears; 1 litre water, plus a little more only if needed to cover; 200 g granulated sugar; 1 vanilla bean, split lengthwise; 2 thin lemon slices, seeds removed

Firm pear quarters soften in a vanilla and lemon poaching liquid. Serve a few pieces with a spoonful of the light syrup for a simple fruit dessert.

Edited by Mara Ellison (fictional editorial persona)

Recipe record published by Tasty Recipes editorial team

Published 2026-09-14

1 hr4 servings

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Pale golden peeled pear quarters with vanilla flecks in a little clear syrup in a cream dessert bowl

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Ingredients at original yield

4 medium firm, ripe Bosc pears
1 litre water, plus a little more only if needed to cover
200 g granulated sugar
1 vanilla bean, split lengthwise
2 thin lemon slices, seeds removed

How to make Vanilla Poached Pears

Timing details

Allow about 1 hour for warm serving: 15 minutes preparation, 5 minutes heating the liquid, up to 25 minutes poaching and a 15-minute rest. Firmer pears may need longer; serving chilled requires extra refrigeration time.

Preparation: 15 min
Cooking: 30 min

Cooking Step 3: 10 to 25 minutes
Resting / cooling Step 5: 15 minutes

01
Wash the pears and lemon. Peel, quarter and core the pears, removing any tough centre fibres. Cut a parchment circle to fit inside the saucepan and make a small steam vent in its centre.
02
Warm the water and sugar in the pan, stirring until dissolved. Scrape in the vanilla seeds, then add the pod and lemon slices.
03
Lower in the pears. Add a little water if needed to cover them. Lay the parchment directly over the fruit. Keep at a gentle simmer for 10 to 25 minutes, nudging floating pieces into the liquid occasionally.
04
Check the thickest pieces with a small knife: it should slide through easily. Lift out any quarters that soften before the others. Return them to the pan once the remaining pears are cooked and the heat is off.
05
Rest in the liquid for about 15 minutes. Remove the vanilla pod and lemon. Divide the pear quarters between four bowls and spoon a little of the poaching liquid over each portion. Serve warm, once comfortable to eat.

Recipe questions

Why choose firm Bosc pears?

They hold their shape during gentle cooking. Very soft pears can fall apart. Check each piece for tenderness rather than relying only on the clock.

Can I use pear halves instead?

Larger pieces take longer. The listed timing and portion size are for quarters; check a half through its thickest part before serving.

Will the liquid be thick like caramel?

This version serves the pears with a little unreduced poaching liquid. Expect a light syrup, not a thick sauce.

How do I keep the remaining pears?

Refrigerate the fruit with its liquid promptly in shallow containers, within 2 hours, at 4°C (40°F) or colder. Use within 2 to 3 days. Serve chilled, or reheat only the portion needed to 74°C (165°F). Discard any reheated portion left uneaten.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Recipe source: Adapted from David Lebovitz. Adapted from David Lebovitz’s poaching method, using the vanilla and lemon options and a shorter refrigerated storage window.

Additional references: Health Canada: cooling, storing and reheating leftovers