Poached Pears with Pistachio

How to Make Poached Pears with Pistachio

1. 1

   Step 1: Prepare pears and poaching liquid

   Peel the pears, leaving the stems intact; if they’re large you can halve them from top to bottom but whole looks elegant. In a wide saucepan combine the water, granulated sugar, fresh orange juice, crushed cardamom pods, and the cinnamon stick; add the pears so they sit mostly submerged.

   For this step

   • 4 medium pearsMedium pears (Bosc or Anjou), peeled with stems left intact
   • 4 cupsWater
   • 1/2 cupGranulated sugar
   • 1/2 cupFresh orange juice
   • 6 podsGreen cardamom pods, lightly crushed
   • 1 stickCinnamon stick
   
2. 2

   Step 2: Poach pears gently

   Bring the liquid to a gentle simmer over medium-low heat, then reduce to maintain a bare simmer. Cook for 20–30 minutes, turning the pears once so they color evenly, until a skewer slips in with slight resistance—timing depends on ripeness; tender but not mushy is ideal. Remove pears with a slotted spoon to a tray and let cool slightly.
   
3. 3

   Step 3: Reduce and flavor the syrup

   Raise the heat and boil the poaching liquid until reduced by about one-third and slightly syrupy, about 8–10 minutes. Remove and discard the cardamom pods and cinnamon stick, then stir in the orange blossom water off the heat; allow the syrup to cool and thicken further. You can strain the syrup for a clear finish if desired.

   For this step

   • 1 tspOrange blossom water
   
4. 4

   Step 4: Toast and season pistachios

   Roughly chop the pistachios and toast them in a dry skillet over medium heat for 2–3 minutes, stirring constantly until fragrant and lightly colored. Transfer to a bowl to cool and toss with the flaky sea salt; this adds a crunchy, savory contrast to the sweet pears.

   For this step

   • 3/4 cupShelled pistachios, roughly chopped
   • 1/4 tspFlaky sea salt
   
5. 5

   Step 5: Assemble and serve

   Arrange one pear per plate, spoon warm or chilled syrup over and around each fruit, then scatter toasted pistachios on top. Serve plain or with a dollop of thick yogurt, labneh or vanilla ice cream if you like; poached pears keep in the syrup, refrigerated, up to 48 hours.
   

1. Peel the pears, leaving the stems intact; if they’re large you can halve them from top to bottom but whole looks elegant. In a wide saucepan combine the water, granulated sugar, fresh orange juice, crushed cardamom pods, and the cinnamon stick; add the pears so they sit mostly submerged.
2. Bring the liquid to a gentle simmer over medium-low heat, then reduce to maintain a bare simmer. Cook for 20–30 minutes, turning the pears once so they color evenly, until a skewer slips in with slight resistance—timing depends on ripeness; tender but not mushy is ideal. Remove pears with a slotted spoon to a tray and let cool slightly.
3. Raise the heat and boil the poaching liquid until reduced by about one-third and slightly syrupy, about 8–10 minutes. Remove and discard the cardamom pods and cinnamon stick, then stir in the orange blossom water off the heat; allow the syrup to cool and thicken further. You can strain the syrup for a clear finish if desired.
4. Roughly chop the pistachios and toast them in a dry skillet over medium heat for 2–3 minutes, stirring constantly until fragrant and lightly colored. Transfer to a bowl to cool and toss with the flaky sea salt; this adds a crunchy, savory contrast to the sweet pears.
5. Arrange one pear per plate, spoon warm or chilled syrup over and around each fruit, then scatter toasted pistachios on top. Serve plain or with a dollop of thick yogurt, labneh or vanilla ice cream if you like; poached pears keep in the syrup, refrigerated, up to 48 hours.