Poached pear

The origin of poached pears can be traced back to various cultures and historical contexts where fruits were preserved or cooked in liquids to enhance their flavor, extend their shelf life, or transform their texture.

• Ancient Rome: The Romans had a penchant for preserved and sweetened fruits. They often preserved fruits in honey or cooked them in wine with various spices.
• Medieval Europe: During the Middle Ages, the preservation of fruits was a common practice. Fruits like pears were often poached in spiced syrups, which not only preserved them but also added a touch of luxury and flavor to the often monotonous medieval diet.
• French Cuisine: Poached pears gained significant prominence in French cuisine, particularly during the Renaissance and later. The French developed refined techniques for poaching fruits, often using wine, sugar, and spices, and serving them as elegant desserts.
• Colonial America: As European settlers arrived in the Americas, they brought with them their culinary traditions, including poaching fruits. In America, the practice of poaching fruits, including pears, in sugar syrup or wine continued and evolved.

Over time, the poached pear dish became more standardized and popularized, appearing in various cookbooks and culinary traditions worldwide. Today, poached pears remain a classic dessert or accompaniment, appreciated for their delicate flavor and elegant presentation.

The above poached pear of mine was made by simmering 2 pears in a combination of water (400ml), apple cinnamon tea (1 bag), star anise (1 pieces), ginger (6 slices), lemon (3 slices) and sugar (150g). The cooking time was 2 hours, or until the pears are fork-tender.

After cooling down, pears are dished with a scoop of ice cream, a spoonful of fresh cream, some nuts and cocoa powder.