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Cooking Pears: Three Inspirational Methods

Although pears are juiciest and tastiest when in season, they burst with potential all year long. Isn’t it time you learned some new cooking methods to make the most of this flavourful fruit?

Poached pears

Step-by-step method:

1Peel the pears and remove the core, while leaving the stem in place and preserving the fruit’s shape. Perfect for an attractive presentation!

2Next, prepare a flavourful liquid. White or red wine, port, cranberry juice, chai tea, homemade syrup—the possibilities are endless!

3Simmer over low heat, making sure there’s enough liquid to keep pears covered. Cook until tender.

4Let cool, then place the pears and cooking liquid in the refrigerator. Doing so will bring out the flavour tenfold!

5Serve the poached pears cold, at room temperature or slightly warmed. They keep in the fridge for up to a week.

Serving suggestions:

With mascarpone, ricotta or honey-flavoured Greek yogurt and granola

With a scoop of vanilla ice cream and caramel sauce

In a salad made of spinach, blueberries and walnuts /p>

Caramelized pears

Step-by-step method:

1Core pears and cut into quarters or cubes.

2In a large frying pan, melt a little butter, then add the pieces of pear.

3For a splendidly sweet taste, add a touch of brown sugar, honey or maple syrup. The mix can also be enhanced with cinnamon, spices, fresh ginger or lemon juice.

4Cook until pears are fully caramelized.