The Perfect Pairing of Pears

| November 10, 2012

Pears are peaking this fall with some favorites being:

  • Mild and Firm Anjous.
  • Extra Juicy Bartletts.
  • Crisp and Sweet Boscs

Choose the juiciness of Bartletts for eating, and the Boscs and Anjous for baking since they hold their shape during the process-cooking or baking enhances their flavor.

The best way to pair pears during the fall season is to poach them in a delicious Sauternes or similar dessert wine and serve them over ice cream, drizzled with chocolate, or with a triple crème cheese such as Saint Andre.

For the poaching liquid, I recommend 2009 Château Partarrieu – Sauternes, which has notes of honey and lemon curd, plus a fresh pear spark that will elevate the fruit. This Sauternes is under $14 and has been awarded 90+ points.



Note: The pears need to be firm and unblemishedpoached pears


1 bottle Sauternes or similar dessert wine

1 cup water or enough to cover pears

½ cup granulated sugar

2 tbls. honey or agave

1 whole vanilla bean, split and scraped

4 firm Anjou or Bosc pears, peeled leaving the stem intact


Place the wine, water, sugar, honey and vanilla bean into a saucepan over medium-high heat and bring to a boil.

Slice off the bottom of the pear to create a flat surface, so the pears can stand straight up in the pan. Lower the heat to medium- low and place the pears into the liquid upright. Cover and cook for 30 minutes at a gentle simmer until the fruit is tender but not falling apart. Remove the pears to a serving dish, standing them upright and place in the refrigerator.

Raise the heat to high and reduce the liquid to approximately 1 cup of liquid (about 20 to 25 minutes). Do not allow the syrup to turn brown. Remove vanilla bean. Place the liquid in the refrigerator for about one hour until cool.

To serve: Spoon sauce over the pears and enjoy!

Serves 4


Charlotte Goldblatt



Filed in: Daily Dish