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Poached Spiced Pears

If you’re in love with pears and can’t get enough pumpkin pie spice, this recipe for poached spices pears is for you. It’s simple, festive, and stores well.


If you’re in love with pears and can’t get enough pumpkin pie spice, this recipe for poached spiced pears is for you. They’re simple, festive, and store well.

When poaching pears, start with pears that are firm and ripe. Softer varieties will fall apart while cooking. If a tip or corner of a pear is poking through the water during poaching, you will end up with a discolored and unevenly cooked pear. To prevent this, cover the pears with parchment paper as they simmer away.

Poached spiced pears are delicious on their own. For a paleo dessert, serve warmed pears with a slice of Moist and Delicious Apple Cake . And if dairy is on the menu, enjoy with a scoop of  Pumpkin Ice Cream .

Poached Spiced Pears

  • 5.0 stars
  • 30m
  • 30m
  • 1h


  • 4 pears, ripe but firm
  • 10 large oranges
  • parchment paper
  • 3 c filtered water
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1 cinnamon stick


  1. Peel and core the pears by digging into them from the bottom with a small melon baller. Set aside. Juice the oranges. Cut parchment paper in a circle to fit just inside the saucepan you are using.
  2. In a saucepan, combine orange juice, water, cloves, ginger, and cinnamon stick. Bring to a boil.
  3. Place pears in the liquid and reduce to a simmer, covering the top of the liquid with the cut parchment paper.
  4. Simmer for 30 minutes, rotating the pears halfway through if they are not completely covered with the liquid.
  5. Remove pears and set aside. Bring liquid back to a boil, then lower heat to simmer until mixture reduces to a thick liquid.
  6. Remove cinnamon stick and pour syrup over pears. Store in refrigerator.
  7. Serve chilled.


  • 4

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See what other people are saying about Poached Spiced Pears

  • Easy to make. A sweet and easy-to-make treat. I used my aging, rapidly softening pears. They are delicious when served warm over one or two scoops of vanilla ice cream. I figure they would also be delicious in overnight oats or over a serving of greek yogurt.

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