Poached Pears

Directions

1. 1
   Bring to a boil in a heavy-bottomed pan: 4 cups water, 1 1/4 cups sugar.
2. 2
   Turn down to a simmer and add: Zest and juice of 1 lemon.
3. 3
   Peel, leaving the stems intact: 4 medium pears (such as Bosc, Bartlett, or Anjou).
4. 4
   Scoop out the small blossom end of each pear and put the pears in the barely simmering sugar syrup.
5. 5
   Add more water if needed to cover the pears.
6. 6
   Cook the pears for 15 to 40 minutes, depending on variety and ripeness, until tender and translucent but not soft.
7. 7
   Test with a sharp paring knife at the thickest part of the pear.
8. 8
   Remove from the heat and cool.
9. 9
   Serve warm or chilled with some of the poaching liquid, reduced or not.
10. 10
    Store in the refrigerator submerged in the poaching liquid.
11. 11
    Substitute 3 cups dry fruity white or red wine for 3 cups water.
12. 12
    With the lemon juice and zest, add 1/2 cinnamon stick broken in pieces and a 2-inch piece of vanilla bean split in half lengthwise.
13. 13
    Substitute 3/4 to 1 cup honey for the sugar.
14. 14
    Cut the pears into quarters.
15. 15
    Peel and core them, removing all the seeds and long strings from the neck.
16. 16
    Poach in the syrup for 10 to 20 minutes or until tender.
17. 17
    Substitute quince for the pears.
18. 18
    Quarter, peel, core, and cut into 1/4-to 1/2-inch slices, and poach for about 45 minutes, until tender.
19. 19
    Serve with whipped cream or creme fraiche, warm chocolate sauce, or raspberry sauce, with or without a garnish of fresh raspberries.