Fruit is fabulous. It’s nature’s dessert- it’s sweet, it’s succulent, it’s juicy, and the flavors are bold, exciting, and unique. Yet for some reason I shy away from some of the most basic varieties.

Like pears. I like pears- out of a can. I walk by the pile of pears in the grocery store bins, hesitate for a minute, then keep walking. There are less than half the choices of kinds of pears than there are apples, yet I continually pass them by, not knowing what type of pear would be good to bite into.

pear recipe

I finally figured enough was enough. I’d grab a couple pears, taste them, and then I’d forever know if I was an Anjou or a Bosc or a Bartlett fan.

pear types

But the night I brought my selection of pears home was the one chilly night we’ve had so far, and because I had 3,495 other things to do that night, I thought it’d be a great time to experiment with poached pears.

poached pears

Not a bad decision- a poached pear is like a baked apple- a delicious fruit made even better served warm and juicy.

Poached Pears

Ingredients

  • 3-4 pears {I used Bosc & Anjou}
  • 1 cup cranberry pomegranate juice {or any no sugar added variety}
  • 1/2 cup water
  • 1 tsp cinnamon
  • 1/4 tsp cloves

Instructions

  1. Peel pears and core from the bottom.
  2. Place in deep pan with juice and spices.
  3. Bring to a boil, then reduce to a simmer.
  4. Simmer about 30 minutes, or until pears can easily be pierced with a knife.
  5. Optional: After removing pears from pan, continue simmer juice until it reduces by half into a syrup. If you want, toss in some dried cranberries to plump up with juice.
  6. Serve syrup warm on top of pears.
https://www.sideofsneakers.com/poached-pears/

poached pears recipe

poached pear

So the verdict in the battle of the Bosc vs the Anjou. The Bosc was the clear winner from the first bites; the husband and I agreed. I’m a save-the-best-for last person, so I ate the Anjou pear first. When I returned to the Bosc pear, I decided the Anjou was the winner. The husband stuck to his guns with the Bosc.

poached pear recipe

So the moral of the story is, don’t be scared of pears. They just taste good. Smile

types of pears