Vanilla Poached Pears, plus Yogurt

If you love a simple fruit and yogurt breakfast, but want to break out of your routine, then these Vanilla Poached Pears, plus Yogurt are for you. Pears become instantly elevated from cooking them in a delicate vanilla-spiced liquid that soon transforms into a sweet syrup for drizzling. Top with granola or nuts for the ultimate treat!

It's pear season, and we're so ready for it! We mean, between our spiced sangria and our ooey-gooey pear grilled cheese we'll be busy right through the winter!

For this recipe, we're going to PEAR it down a bit (see what we did there?). This recipe uses pears in a simple but sophisticated way, allowing the pear flavor to shine through (with the help of warm and cozy vanilla, of course). Oh, and we tossed in a little ginger- because it's FALL and we want to.

We're using real vanilla here, you know, those funny-looking pods with the little black seeds of deliciousness? However, you can sub in vanilla paste or vanilla extract (go for the paste for more flavor if you can).

Key ingredients and substitutions

Familiar ingredients, familiar flavors. See what goes into making vanilla poached pears.

• Pears. Use ripe but firm pears. Do not use pears that are overly ripe or soft, or they may fall apart when cooking. Our go-to varieties are Bosc, but Asian or Anjou pears are also good choices.
• Sugar. We use a combination of brown and white sugar for a hint of molasses flavor.
• Vanilla. The best flavor will come from a whole vanilla bean, split open, and seeds removed. While the pears are poaching, the pods will stay in the liquid for even more vanilla flavor. You could also use vanilla bean paste or vanilla extract.
• Ginger. a few slices of fresh ginger for a bit of punch. You could also use grated ginger or ginger paste. We've even used leftover candied ginger cubes in a pinch when we don't have fresh ginger.
• Cinnamon. Helps bring out the vanilla flavor. Using a whole cinnamon imparts more flavor, but you can use ground.
• Orange or lemon zest. Adding a bit of orange or lemon peel balances out the sweetness and adds a touch of acidity.
• Greek yogurt for serving. The yogurt will serve as a bed for the poached pears. We like to use Greek yogurt for its superior thickness to regular yogurt. Opt for plain yogurt since we'll be drizzling the leftover poaching syrup over the final dish, which will help flavor the yogurt. You could also use Skyr yogurt or labneh as a base for the finished pears.

Full ingredient list can be found in the recipe card below.

Step-by-step instructions

Poaching pears is as simple as simmering some water, sugar, and a bunch of flavorings, and submerging your pears like little fruit submarines!

Step 1. Peel and core the pears (don't do what we did in the photo-peel first, then core!) Step 2. Add the water and sugar to a saucepan over medium heat. Cook until the sugar is dissolved.. Step 3. Add the remaining ingredients, then nestle the pears in the liquid. Step 4. Cover with the crinkled parchment, then reduce the heat to a low simmer, and cook until pears are easily pierced with a knife.

Step 5. Remove the pears to a plate. Step 6. Bring the heat to a medium boil, and reduce the remaining liquid by ½ to ⅔ until slightly thickened. Step 7. Add yogurt to a shallow bowl or plate. Step 8. Place the pears on top of the yogurt, followed by a drizzle of the reduced poaching liquid. Top with granola, nuts, and/or rose petals (if using). Serve warm or at room temperature.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tips

• Start by choosing ripe, but firm pears.
• Poaching time will vary depending on the size and variety of your pears, and whether or not you cut them in halves, quarters, or leave them whole.
• You can cover your pears with a tight-fitting lid, but that will create more steam, and take longer for your poaching liquid to reduce. Using a crumpled piece of parchment or wax paper as a "lid" will prevent your pears from being exposed to air, while still letting some of the liquid evaporate.
• Poached pears are done when you can easily pierce a knife through them, but they still hold their shape.

Swaps

Oh, here's your time to get creative!

• Spices You can add a variety of whole spices, such as star anise, cloves, cardamom, or allspice, when poaching the liquid.
• Wine Swap some of the water for a sweet white wine such as Riesling or Moscato.
• Dried fruit Add dried fruit such as dates, cranberries, or raisins to the poaching liquid, then spoon the remaining syrup with the dried fruit over the pears when serving.

Serving suggestions

Well, we're already serving these with yogurt, but how about turning this into a true dessert and serving it over ice creammascarpone or whipped ricotta? You could even add leftover poached pears to a salad or better yet, serve them alongside a simple morning breakfast bread.

Lastly, don't forget to add some crunch, with a tasty homemade granola or a handful of toasted nuts served right on top.

Storage and prep

Store the leftover vanilla poached pears and their liquid in an air-tight container in the fridge for up to 7 days.

To save time and to meal prep breakfast for the week, make a batch of poached pears ahead of time. When ready to eat, you can gently warm them, or eat them cold if you wish, spooned over yogurt (or however you like to serve them).

Kitchen questions

Do we need to peel the pears?

Yes, peel and core the pears before adding them to the liquid. You can use a melon baller or a spoon to remove the cores. peel the pears first, then core them.

How do we know when our pears are done?

Poached pears are done when you can easily pierce a knife through them, but they still hold their shape.

Warm and cozy, suited to cooler weather.