Mushroom Spice Poached Pears

Poached pears have long been a refined French dessert, gently simmered until tender and fragrant. This version deepens the classic with earthy porcini mushroom powder, honey, maple, and warm spices like star anise and cinnamon for a savory-sweet finish.

Serves 4 · 15 min prep · 45 min cook

Estimate for one serving

• 210 cal
• 1g protein
• 48g carbs
• 3g fat
• 3g fiber

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Ingredients

• 4 firm ripe Bosc pears
• 1/4 oz dried porcini mushrooms
• 3 cups water
• 1/3 cup honey
• 2 tbsp maple syrup
• 1 cinnamon stick
• 2 whole star anise
• 4 whole cloves
• 4 thin coins fresh ginger slices
• 1/2 vanilla bean
• 1 wide orange zest strip
• 1 tbsp fresh lemon juice
• pinch kosher salt
• 1 tbsp unsalted butter

Instructions

1. 1Grind the dried porcini mushrooms to a fine powder in a spice grinder or with a mortar and pestle; set aside one teaspoon for the poaching liquid and reserve any extra for another use.
2. 2Peel the pears carefully, leaving the stems intact, then core them from the bottom with a melon baller so they stay whole and elegant.
3. 3In a medium saucepan wide enough to hold the pears in a single layer combine the water, honey, maple syrup, cinnamon stick, star anise, cloves, ginger, split vanilla bean, orange zest, lemon juice, porcini powder, and a tiny pinch of salt.
4. 4Bring the liquid to a gentle simmer over medium heat, stirring until the honey dissolves completely and the spices bloom, about 3 to 4 minutes.
5. 5Nestle the peeled pears into the simmering liquid on their sides; if needed add a splash more water so they are nearly submerged.
6. 6Cover the pan partially and poach at a bare simmer, turning the pears every 8 minutes, until a knife slides into the thickest part with almost no resistance, 25 to 35 minutes depending on ripeness.
7. 7Using a slotted spoon transfer the pears to a shallow serving dish.
8. 8Raise the heat under the remaining liquid and reduce it at a lively simmer until it becomes a glossy, lightly thickened syrup that coats the back of a spoon, 8 to 12 minutes.
9. 9Whisk in the butter off the heat so the syrup turns silky and glossy.
10. 10Strain the syrup over the pears, discarding the whole spices, and baste them a few times.
11. 11Let the pears cool slightly in the syrup so they absorb more flavor, then serve warm or at room temperature with extra syrup spooned over the top.