4 -
35 mins
30 mins
1 hr 5 mins
Choose number of servings
Ingredients
For the Poaching Liquid
- Ginger (peeled and sliced) 17 g
- Red Wine 1440 ml
- Light Brown Sugar 400 g
- Granulated Sugar 115 g
- Cinnamon Sticks 2
- Star Anise 2
- Cardamom Pods 5
- Vanilla Bean 1
For the Poached Pears
- Bartlett Pears (peeled and kept whole) 4
Tools that you will need
General Equipment
- 4qt (4L) Sauce Pot
- Fork or knife
- Parchment paper
- Slotted Spoon
- Tongs
Cooking Steps Prep Cooking
Prepare the Probe
Insert the probe to the clip attached to the side of the pot making sure it doesn't touch the bottom.
Measure and Add the Poaching Ingredients into the Pot
Stir to combine.
| Cinnamon Sticks | 2 |
| Star Anise | 2 1/2 |
| Granulated Sugar (or superfine sugar) | 125 grams |
| Light Brown Sugar | 400 grams |
| Red Wine | 1440 grams |
| Vanilla Bean (cut lengthwise) | 1 |
| Cardamom Pods | 5 |
Connect the Cookware
Turn the burner on and place the cookware on it. Tap the cookware twice until the symbol apears on the cooktop. Select Boiling/ Cooking with Water and set the temperature to 100°C.
1. Bring the Poaching Liquid to a Simmer
Once the liquids reached the set temperature, cook them for 1 minute to infuse.
2. Add and Poach the Pears
Add the pears into the hot liquid and cook for 2 minutes, if needed press down occasionally to make sure they stay submerged.
| Bartlett Pears (peeled and kept whole) | 4 |
3. Remove and Cool the Pears
Turn the burner off, then transfer the pears and liquid to a bowl. Allow to cool or refrigerate overnight.
4. Serve as Desired
For dessert, serve with ice cream and biscotti or sliced almonds. For breakfast, serve with lightly sweetened yogurt and a sprinkle of granola. You can also store the pears in the poaching liquid for up to one week.
Finished cooking!
Good job! We hope you enjoy your meal. Feel free to share on social media and remember to tag #CelsiusCooking!
