The Culinary Professional 2023

Poached Pears

Category:
Fruit

Equipment:
Chef’s knife, paring knife, saucepot

No. Servings:
10

Serving Size:
2 halves

View measurement units by

Yield:
3.75 lb. (1.68 kg)

10 ea.

pears

2 qt.

water

1 lb.

sugar

2 ea.

lemons, cut in half, juice and rind

1 tsp.

whole black peppercorns

1 piece

fresh ginger (1 in.)

1 ea.

cinnamon stick

Peel pears and cut in even halves. Remove the core.

Combine the remaining ingredients in a pot and bring to a boil.

Add pears and simmer just until tender.

Allow pears to cool in the syrup.

Drain pears and serve.

Nutrition Information

Calories

119

Fat (g)

Protein (g)

Carbohydrate (g)

Cholesterol (mg)

Sodium (mg)

Key

* =

Time/Temperature Control for Safety Food

** =

Critical Control Point

† =

Ingredient/Method Note