Easy Stewed Pears Recipe (2024)

FAQs

What is the best cooking method for pears? ›

Poached Pears

Keep the liquid at a very low boil and simmer the pears until cooked through, 10 to 25 minutes, depending on the pears. While they are poaching, every so often gently push down the pears to make sure they are submerged in poaching liquid. (The round of paper helps to keep the pears moist and wet.)

After cooking, you'll even have a naturally sweetened syrup to serve alongside. Pears are very healthy. They are rich in fibre, including prebiotics, which means they are great for gut health. They are also a good source of antioxidants, and a number of vitamins and minerals.

Look to the crispest raw pears to find those that can withstand heat. The popular Bosc pear is the best option. Anjou pears are another top choice and Concorde and French butter pears are also reliable.

Carefully peel pears, leaving stems intact, and place pears in lemon-infused water to hold. Heat poaching liquid of simple syrup with selected spices. Transfer pears to poaching liquid ensuring to cover the entire pear. Poach pears in a gentle rolling boil for approximately 20-30 minutes.

Store at room temperature, or inside a paper bag if pears are hard or firm and needing to ripen. Prepare by washing with cold water before eating. No need to peel, just slice pears in half and take out the core with a knife or melon baller.

Pears can be left unpeeled for eating fresh, but be sure to peel them before cooking. Although the peel is edible, some fruits may have tough skins with a slightly bitter flavor that is accentuated when cooked. Prevent premature browning by dipping cut pears in water mixed with a little lemon juice or vinegar.

Pear has antioxidants that might show a beneficial effect on liver health. In an animal study conducted by Ajilore B et al. 2016, the seed extract of pear fruit showed a decrease in oxidative stress on the liver. These results were due to the phytochemicals, antioxidant and anti-inflammatory properties of pear.

Browning is the result of freshly cut apple or pear flesh coming into contact with oxygen, a natural process called oxidization or enzymatic browning. Speed of browning can vary depending on the variety of apple or pear, and can also be impacted by the age of the fruit.

*If using rhubarb you can also roast for 30 minutes in a dish with a little brown sugar sprinkled on top before adding to the other fruit for added flavour. Will keep in fridge for 5 days, and in the freezer for months. Take out your weekly portion and defrost in the fridge.

Bosc pears are a favorite for poaching and baking since their firmer texture means they retain their elegant shape when cooked. Boldly flavored, with an almost smoky sweetness and a gentle earthy musk, they're a pleasure to eat.

What type of pear is the healthiest? ›

Pears — particularly red varieties — may help decrease diabetes risk. One large older study in over 200,000 people found that eating five or more weekly servings of anthocyanin-rich fruits like red pears was associated with a 23% lower risk of type 2 diabetes ( 34 ).

This is known as enzymatic browning. Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

But when pears are cooked, something magical happens, and release extra pectin – a special form of fibre. Pectin improves the environment of our guts, feeds cornerstone bacteria, and studies in animals, have shown it to be anti-inflammatory.

Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes.

For some fruits, poaching is a way to soften them up for dishes where they would otherwise add little or no textural value. Pears are often poached so that they become soft enough to be pureed into a sauce or blended into a soup.

Fruit can be grilled, broiled, poached, sautéed, baked, or microwaved: Some fruits, such as apples, pears, bananas, and peaches, undergo enzy- matic browning when the oxygen in the air comes in contact with the flesh of cut fruit. Avoid overcooking fruits, as they will become soft or mushy.

If you prefer steaming, place the pear halves or slices in a steamer basket over boiling water. Cover and steam for about 10-12 minutes or until the pears are tender. If you opt for boiling, place the pears in a saucepan and add enough water to cover them. Bring the water to a boil and then reduce the heat to simmer.

Use any variety of pear you like including Bartlett, Anjou, Bosc, or any other variety. You can use firm unripe pears and also softer ripe ones. The only difference is how long they take to cook—unripe pears will take a little longer to soften up.