Spiced Pears in Cider

Whole pears standing upright in a bath of spiced apple cider, slow-baked until they turn translucent and tender. This is a British-style poached pear dessert that looks stunning on a table and tastes like autumn distilled into a single dish.

The low oven does the work gently over three hours, infusing the pears with cinnamon, vanilla, and the tannic depth of dry cider. Turning them halfway ensures even color and cooking. By the time they’re done, the pears have absorbed the spiced liquid and turned a warm, amber hue.

The poaching liquid gets strained and thickened into a glossy syrup with arrowroot, then spooned over the chilled pears. That basting step coats each pear in a shimmering, spiced glaze that catches the light and makes them look almost lacquered.

Chef Tips

• Use firm pears that aren’t fully ripe. Soft, ripe pears will fall apart during the three-hour bake. Bosc or Anjou hold their shape best.
• Leave the stalks attached for presentation. They give you a handle for eating and look beautiful on the plate.
• A split vanilla pod gives much more flavor than extract. Scrape the seeds into the cider for extra vanilla intensity.
• Chill the pears thoroughly after glazing. Cold pears with a coat of syrup and a dollop of whipped cream is the classic presentation.

Variations

• Use red wine instead of cider for a deep purple, more wine-forward poached pear with a stunning color.
• Add a few whole cloves or star anise to the poaching liquid for a more complex spice profile.
• Serve with crumbled ginger biscuits and a drizzle of caramel instead of whipped cream.