Spice-Poached Bosc Pears with Granola & Greek Yogurt

You’ll first recognize Bosc pears by their warm cinnamon brown color and natural russeting over the surface of the skin. They have a long, curved stem and an elongated neck that widens to a fully rounded base. And while they are a delicious, fresh-eating pear, Bosc pears are firmer than other varieties. This makes them also ideal for poaching.

If you’ve never poached pears before, it’s super simple, and this recipe covers everything you need to know!

You’ll start by combining water, sugar, honey, white wine, and a medley of warming spices to create the fragrant, spiced syrup. From there, the pears are gently cooked in the liquid until they’re tender.

Serve the spiced poached pears with granola over rich, creamy Greek yogurt for a wonderful fall breakfast. You could also enjoy it as a dessert by swapping the yogurt and granola for ice cream.

Spice Poached Pears with Granola and Greek Yogurt

Spice-Poached Bosc Pears with Granola & Greek Yogurt

What you need

  • 4 Organically Grown Co. Bosc Pears, peeled, halved, and cored
  • 3 cups water
  • 1 cup white wine
  • 1/3 cup honey
  • 1/3 cup sugar
  • 4 in. piece fresh ginger, sliced
  • 1 tsp. whole cloves
  • 1 star anise pod, broken in half
  • 1 cinnamon stick, broken in half

For serving:

Instructions

Peel each pear, cut in half lengthwise, and remove the core with either a melon baller or teaspoon-sized measuring spoon. Set aside.

In a medium pot over high heat, combine the water, sugar, and honey. Stir to combine.

Once boiling and the sugar has dissolved, add the white wine, ginger, cloves, cinnamon stick, and star anise pod.

Reduce heat to a simmer, and add the pears. Cover and cook for 20 to 30 minutes, until the pears have softened. Remove from heat to allow the pears to cool.

When ready to serve, place yogurt in a bowl with the pears, top with granola, and a drizzle of the poaching syrup. 

Enjoy!

Tip: The longer they sit in the syrup, the more flavorful they become. Poached pears can be kept in the fridge in an airtight container for about 3 to 5 days.