45 poached pear recipes

Golden Wardens are whole pears poached slowly in honey, white grape juice, and lemon until the syrup turns burnished and the fruit collapses to butter-soft. An English heritage dessert built for the hardest, most stubborn pears.

Minted pears with honey walnuts poaches whole baby pears in honey-sweetened mint tea, then crowns them with caramelized walnuts. Elegant fruit dessert that works hot or chilled.

Entlebuch woodland slices are open-faced Swiss alpine sandwiches with smoked ham, creamy mushroom ragout, melted Emmentaler, and warm poached pear. Hearty mountain-region comfort.

Phyllo fruit nests are an oil-free, low-fat dessert: torn phyllo sheets baked into crisp golden cups, then filled with poached pears or apples and a drizzle of fragrant syrup.

Ruby pears poached in Beaujolais wine with currant jelly, rosemary, vanilla bean, and whole cloves. Pressure cooked and chilled 24 hours for deep ruby color.

Poached pears in mint sugar syrup served chilled with chocolate morsels. An elegant, light dessert with fresh mint-infused fruit and a simple chocolate garnish.

Pears poached in red Burgundy wine with cinnamon and lemon zest. An elegant French dessert with just 5 ingredients, served warm or cold in ruby-red syrup.

Hot curried fruit with poached pears, oranges, melon, and grapes in a warm spiced curry syrup topped with crystallized ginger. An elegant side dish for holiday entertaining.

Elegant red wine fruit soup with poached pears, candied orange slices, pineapple, and a crème fraîche finish. A stunning French-inspired dessert layered with star anise, vanilla, and cardamom.

Pears baked in honey with lemon juice, oven-poached until tender and served chilled with a reduced honey syrup. A refined British dessert with just four ingredients and elegant simplicity.

Kompot w spirytusie, a traditional Polish 12-fruit compote with dried fruits, fresh apples, cranberries, cherries, and brandy. A Christmas Eve dessert simmered with warm spices.

Make glace fruit at home with this classic four-day method, slowly saturating apples, peaches, cherries, or citrus peel in sugar syrup until candied and leathery. The spent syrup becomes a fruit-flavored pancake syrup.

This delicious dish is made with dried fruit, sweet cherries, juicy apples and seedless grapes.