In a large saucepan, heat the water and sugar until warm and the sugar is dissolved. Slide in the pears and all the remining poaching ingredients. Cover with a round of parchment paper with a small hole cut in the center. Keep the liquid at a very low boil and simmer the pears until cooked through, 15 to 25 minutes, depending on the pears. Remove from heat and let the pears cool in their liquid. Serve the pears warm or at room temperature. Accompany with perhaps a scoop of vanilla ice cream and some milk chocolate.
Serves 4Email this Recipe Back to Guest chef recipes