Honey-Poached Pears With Burrata Recipe on Food52 (2024)

FAQs

Should pears be peeled before poaching? ›

*I like to add fruit peels to the poaching liquid as it adds a lot of flavor. Pears and apples should be peeled and cored. A sharp vegetable peeler does the trick for both peeling and coring. Keep the pears and apples submerged in cold water with a little lemon juice added to it to keep them from browning.

Using a vegetable peeler, carefully peel the pears. Once done, place into the acidulated water to prevent the pears from turning brown. Place a piece of parchment paper or a paper towel over top to protect them from the air.

It happens when oxygen hits the cut fruit. Lemon juice can help slow down the browning and keep your fruit looking bright and delicious. To keep the inevitable discoloration at bay, mix a light solution of water and lemon juice (strain the lemon juice before adding to the water).

Poached pears can be stored in the refrigerator for up to a week and are delicious served on their own or topped with whipped cream or ice cream (or both). You can also pair them with yogurt and granola for a healthy breakfast.

1. Use slightly underripe fruit. For best poaching results, pears should be firm and only just beginning to ripen. Overly ripe fruit will only fall apart during the poaching process.

Adding sugar to the water when poaching fruit enhances the sweetness and creates a syrupy texture, as well as acting as a preservative. The sugar dissolved in water creates a hypertonic solution that improves flavor intensity and transforms texture, while agitation ensures the sugar is well distributed.

Reserve the poaching liquid to serve alongside the pears, to flavor co*cktails or iced tea, or to freeze as popsicles or granita. You can even simmer it in a pan until it's reduced and thickened, then use it to glaze a bundt cake or turnovers (like the ones you may have filled with poached pears!!).

Step 3: Prepare the Paper Lid and Poach the Pears

The parchment paper lid (also known as "cartouche") is used to control the rate of evaporation. The parchment paper lid is basically a parchment paper circle with a small orifice in the middle.

To freeze: Cool and freeze the cooked pears in the syrupy wine.To serve: Thaw the pears overnight in the fridge and serve chilled. To serve hot, return the pears and syrup to a saucepan and warm through gently on the hob for about 10min.

The answer is yes- dogs can have pears! They're fine for them to have as an occasional treat so you can save your pup a slice next time you're tucking into the ripe green fruit. Just be aware that not all dogs like fruits, so don't be surprised if your four-legged friend isn't interested.

Can you reheat poached pears? ›

If not serving straight away, chill the pears immediately after cooking by plunging the sealed vacuum bag into iced water, then refrigerate until needed. The pears will be delicious cold but they can also be reheated if you want to serve them warm.

However you choose to eat them, remember to include the skin to get the most nutrients. Pears are widely available and easy to add to your diet. You can eat them whole with the skin on or incorporate them into main dishes.

As with any fruit, the best way to eat a pear is to eat the whole thing. The skin is where most of the nutrients are, particularly the fiber and antioxidants. That said, be sure to wash it thoroughly before you eat it.

Of course. Leaving the skin on the pears is not an issue and usually comes down to personal preference. With the skins on, the canned pears can become a bit tough and turn an off-color in the jar, so I prefer to remove them.