Directions 5 steps | 40 Minutes
Measure and prep all ingredients
In a small to medium saucepan deep enough to cover the pears completely, bring the wine, honey and thyme sprigs to a boil. Reduce the heat and cook, stirring occasionally, until the honey dissolves. (See notes 2.)
Add pears and cover the saucepan. Simmer until the pears are tender, about 10-15 minutes depending on the size and ripeness of the pear. To check for doneness, use a skewer or toothpick and insert it into the bottom of the pear. If the skewer can be inserted with ease, it’s done. If there is resistance, simmer for an additional few minutes.
Use a slotted spoon to remove the pears from the poaching liquid.
Serve warm or cold with whipped cream or vanilla ice cream. Enjoy!
- Instead of four smaller pears, two large pears cut in half lengthwise, peeled and cored can be substituted.
- To poach means to cook food submerged in a flavorful liquid. Make sure your saucepan is deep enough to cover the pears completely with the wine mixture. You can also cut the pears in half lengthwise to make sure they are completely covered in poaching liquid
- You can use peaches, apricots, plums, or nectarines.
- You can serve it as an appetizer. On top of a toasted baguette, spread some tangy cheese, like gorgonzola or goat cheese, top with slices of pear, and garnish with fresh thyme leaves.
- Can be served warm, room temperature, or cold.
- The poaching liquid can be made 2 weeks in advance and refrigerated in an airtight container.
- The pears can be poached 2 days ahead and refrigerated. Just make sure to store in an airtight container.