Vanilla Poached Pears

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 6 firm ripe small pears
  • 1 cup sugar
  • 1 cup water
  • 2 teaspoons lemon juice
  • teaspoon salt
  • teaspoons vanilla extract or 1 piece of vanilla bean (2 inches)


    1. Peel pears, leaving them whole with stems intact.

    2. Combine sugar, water, lemon juice, salt and vanilla in a saucepan. Bring to a boil, add three pears, and cook, covered, for thirty minutes, or until tender. Remove and reserve. Cook remaining pears.

    3. Return the first poached pears to the syrup, and let all stand until cool. Chill. Remove vanilla bean if used.