If you love a simple fruit and yogurt breakfast, but want to break out of your routine, then these Vanilla Poached Pears with Yogurt are for you. Pears become instantly elevated from cooking them in a delicate vanilla-spiced liquid that soon transforms into a sweet syrup for drizzling. Top with granola or nuts for the ultimate treat!
It's pear season, and I'm so ready for it! I mean, between my spiced sangria and my ooey-gooey pear grilled cheese, I'll be busy right through the winter!
For this recipe, I'm going to PEAR it down a bit (see what I did there?). This recipe uses pears in a simple but sophisticated way, allowing the pear flavor to really shine through (with the help of warm and cozy vanilla, of course). Oh, and I tossed in a little ginger- because it's FALL and I wanna.
I'm using real vanilla here, you know, those funny-looking pods with the little black seeds of deliciousness? However, you can sub in vanilla paste or vanilla extract (go for the paste for more flavor if you can).
Jump to:
Key ingredients and substitutions
Familiar ingredients, familiar flavors. See what goes into making vanilla poached pears.
- Pears. Use ripe but firm pears. Do not use pears that are overly ripe or soft, or they may fall apart when cooking. My go-to varieties are Bosc, but Asian or Anjou pears are also good choices.
- Sugar. I use a combination of brown and white sugar for a hint of molasses flavor.
- Vanilla. The best flavor will come from a whole vanilla bean, split open, and seeds removed. While the pears are poaching, the pods will stay in the liquid for even more vanilla flavor. You could also use vanilla bean paste or vanilla extract.
- Ginger. Just a few slices of fresh ginger for a bit of punch. You could also use grated ginger or ginger paste. I've even used leftover candied ginger cubes in a pinch when I don't have fresh ginger.
- Cinnamon. Helps bring out the vanilla flavor. Using a whole cinnamon imparts more flavor, but you can use ground.
- Orange or lemon zest. Adding a bit of orange or lemon peel balances out the sweetness and adds a touch of acidity.
- Greek yogurt for serving. The yogurt will serve as a bed for the poached pears. I like to use Greek yogurt for its superior thickness to regular yogurt. Opt for plain yogurt since we'll be drizzling the leftover poaching syrup over the final dish, which will help flavor the yogurt. You could also use Skyr yogurt or labneh as a base for the finished pears.
Full ingredient list can be found in the recipe card below.
Step-by-step instructions
Poaching pears is as simple as simmering some water, sugar, and a bunch of flavorings, and submerging your pears like little fruit submarines!
Step 1. Peel and core the pears (don't do what I did in the photo-peel first, then core!) Step 2. Add the water and sugar to a saucepan over medium heat. Cook until the sugar is dissolved.. Step 3. Add the remaining ingredients, then nestle the pears in the liquid. Step 4. Cover with the crinkled parchment, then reduce the heat to a low simmer, and cook until pears are easily pierced with a knife.
Step 5. Remove the pears to a plate. Step 6. Bring the heat to a medium boil, and reduce the remaining liquid by ½ to ⅔ until slightly thickened. Step 7. Add yogurt to a shallow bowl or plate. Step 8. Place the pears on top of the yogurt, followed by a drizzle of the reduced poaching liquid. Top with granola, nuts, and/or rose petals (if using). Serve warm or at room temperature.
*These are abbreviated instructions. The full list of directions can be found in the recipe card below.
👩🍳Expert tips
- Start by choosing ripe, but firm pears.
- Poaching time will vary depending on the size and variety of your pears, and whether or not you cut them in halves, quarters, or leave them whole.
- You can cover your pears with a tight-fitting lid, but that will create more steam, and take longer for your poaching liquid to reduce. Using a crumpled piece of parchment or wax paper as a "lid" will prevent your pears from being exposed to air, while still letting some of the liquid evaporate.
- Poached pears are done when you can easily pierce a knife through them, but they still hold their shape.
Variations
Oh, here's your time to get creative!
- Spices- You can add a variety of whole spices, such as star anise, cloves, cardamom, or allspice, when poaching the liquid.
- Wine- Swap some of the water for a sweet white wine such as Riesling or Moscato.
- Dried fruit- Add dried fruit such as dates, cranberries, or raisins to the poaching liquid, then spoon the remaining syrup with the dried fruit over the pears when serving.
Serving suggestions
Well, we're already serving these with yogurt, but how about turning this into a true dessert and serving it over ice cream, mascarpone, or whipped ricotta? You could even add leftover poached pears to a salad, or better yet, serve them alongside a simple morning breakfast bread.
Lastly, don't forget to add some crunch, with a tasty homemade granola, or just a handful of toasted nuts served right on top.
Storage and prep
Store the leftover vanilla poached pears and their liquid in an air-tight container in the fridge for up to 7 days.
To save time and to meal prep breakfast for the week, make a batch of poached pears ahead of time. When ready to eat, you can gently warm them, or eat them cold if you wish, spooned over yogurt (or however you like to serve them).
Frequently asked questions
Yes, peel and core the pears before adding them to the liquid. You can use a melon baller or a spoon to remove the cores. Make sure to peel the pears first, then core them.
Poached pears are done when you can easily pierce a knife through them, but they still hold their shape.
More fall recipes
Warm and cozy, perfect for cooler weather.
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Vanilla Poached Pears with Yogurt
Equipment
- shallow saucepan with high sides
Ingredients
- 4 cups water
- ½ cup brown sugar (light or dark)
- ½ cup white granulated sugar
- 1-2 whole vanilla beans or 1-2 teaspoon vanilla bean paste
- 2 slices fresh ginger (peeled with a vegeatble peeler)
- 1 whole cinnamon stick or 1-2 teaspoon of ground cinnamon
- 2-3 wide strips of lemon or orange zest (I used a vegetable peeler-just avoid the white pith)
- 4 firm but ripe pears such as Bosc or Anjou, peeled, cored, and sliced in half leave stems for a prettier presentation
- Greek yogurt for serving
- Granola or toasted nuts for serving, optional
- dried rose petals, for serving, optional
Instructions
- In a wide, shallow saucepan (about 10-12 inches), combine the water and sugar. Heat over medium, stirring occasionally, until the sugar is dissolved (about 3-5 minutes).4 cups water, ½ cup brown sugar (light or dark), ½ cup white granulated sugar
- Make a parchment "lid". Crumple a sheet of parchment large enough to cover the pears, then flatten it back out. Cut a hole in the center (or leave a gap at the edges) to allow steam to escape. Set aside.
- If using whole vanilla beans, split them lengthwise and scrape out the seeds. Add both the seeds and the pod (or vanilla paste) to the liquid along with the ginger, cinnamon, and citrus peel. Arrange the pears in the poaching liquid and cover them with the parchment "lid". Bring to a gentle boil and simmer until cooked through, 10-25 minutes depending on the size of your pears. The pears are ready when they can be easily pierced with a knife.1-2 whole vanilla beans or 1-2 teaspoon vanilla bean paste, 2 slices fresh ginger (peeled with a vegeatble peeler), 1 whole cinnamon stick or 1-2 teaspoon of ground cinnamon, 2-3 wide strips of lemon or orange zest (I used a vegetable peeler-just avoid the white pith), 4 firm but ripe pears such as Bosc or Anjou, peeled, cored, and sliced in half
- When the pears are tender, use a slotted spoon to transfer them to a dish and set aside. Strain the vanilla pod and other aromatics from the poaching liquid, then discard. Return the liquid to the pan, bring to a steady boil, and cook until reduced by half (or ⅔ for a really thick syrup). Pour the syrup over the pears.
- Serve the pears over yogurt, with a drizzle of the poaching liquid, then top with granola, nuts, or dried rose petals (if using).Greek yogurt for serving, Granola or toasted nuts for serving, optional, dried rose petals, for serving, optional
Notes
-
- Start by choosing ripe, but firm pears.
-
- Poaching time will vary depending on the size and variety of your pears, and whether or not you cut them in halves, quarters, or leave them whole.
-
- You can cover your pears with a tight-fitting lid, but that will create more steam, and take longer for your poaching liquid to reduce. Using a crumpled piece of parchment or wax paper as a "lid" will prevent your pears from being exposed to air, while still letting some of the liquid evaporate.
-
- Poached pears are done when you can easily pierce a knife through them, but they still hold their shape.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Stacy Devos-Barrington says
It's so funny because I really don't love pears but decided to try this recipe and oh my goodness I am so glad I did! So yummy, like candy. Thank you for satisfying my sweet tooth but also keeping it nutritional!