Licorice Poached Pears

Licorice Poached Pears bring together sweet fruit, warm spices, and a whisper of anise-like licorice in one sophisticated dessert. With a 40-minute start-to-finish time, these elegant pears are surprisingly simple to prepare and perfect for dinner-party finesse.

Ingredients for Licorice Poached Pears:

• 4 ripe but firm pears (Bosc or Anjou), peeled, stems left intact
• Juice of ½ lemon
• 750 ml water
• 120 g granulated sugar
• 2 small licorice root sticks or 15 g natural black licorice candies, roughly chopped
• Zest of 1 untreated orange, removed in wide strips
• ½ vanilla bean, split and scraped or 1 tsp pure vanilla extract
• 3 whole green cardamom pods, lightly crushed
• Pinch of sea salt

Instructions:

1. Prepare the pears.
   • Working from stem to base, peel each pear, keeping stems intact for a refined look.
   • Slice a very thin disk off the bottom so the fruit can stand upright without tipping.
2. Assemble the poaching liquid.
   • In a medium, wide-bottomed saucepan, combine the water, sugar, licorice root (or candies), orange zest, lemon juice, vanilla bean and its seeds, cardamom pods, and salt.
   • Set over medium heat and stir until the sugar has fully dissolved and the mixture reaches a gentle boil.
3. Poach the pears.
   • Reduce the heat to the faintest simmer and nestle the prepared pears into the fragrant liquid, standing them upright if the pan’s diameter allows.
   • Cover the surface of the liquid with a round of parchment paper (or a small inverted lid) to keep the fruit fully submerged and evenly colored.
   • Simmer for 15–20 minutes, turning each pear halfway through, until a paring knife slides in easily yet the fruit retains its shape.
4. Rest the pears.
   • Using a slotted spoon or fish spatula, transfer the poached pears to a shallow serving dish.
   • Tent loosely with foil to keep warm while you finish the syrup.
5. Reduce the licorice-citrus syrup.
   • Remove and discard the licorice pieces (if used) as well as the cardamom pods.
   • Increase the heat to medium-high and boil the remaining liquid for 5–7 minutes, or until it has reduced by roughly one-third and coats the back of a spoon.
6. Plate and serve.
   • Stand one pear on each dessert plate.
   • Generously spoon the warm syrup over the fruit, allowing it to pool at the base.
   • Optional but recommended: finish with a dollop of lightly sweetened whipped cream, a small scoop of vanilla ice cream, or a sprinkle of toasted slivered almonds.
7. Storage.
   • Cool any leftovers completely, then refrigerate pears and syrup together in an airtight container for up to 3 days.
   • Reheat gently on the stovetop or enjoy chilled straight from the fridge.

FAQ:

Q: Can I prepare Licorice Poached Pears a day ahead?
A: Absolutely. The flavors deepen overnight. Keep the pears submerged in their syrup, refrigerate, and gently warm before serving or serve chilled.

Q: What’s the best substitute if I can’t find licorice root?
A: Natural black licorice candies (15 g) deliver a similar flavor. Avoid artificially flavored candy, which can be overly sweet and lack true licorice notes.

Q: Which pear variety holds up best during poaching?
A: Bosc and Anjou pears are ideal—they’re firm enough to maintain structure yet juicy enough to absorb the spiced syrup.

Conclusion:

When you crave a show-stopping dessert that’s both comforting and refined, keep this Licorice Poached Pears recipe in your repertoire.

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You can also learn more about 3 whole green cardamom pods, lightly crushed here:
3 whole green cardamom pods, lightly crushed on www.healthline.com.