Poached pears is a classic dessert that needs no introduction, if you’ve ever carved through a perfectly tender, warm poached pear accompanied of course by your favorite ice cream, you know what I’m talking about. It’s pure comfort.

My vanilla poached pears with gingerbread caramel is really an edible ode to the flavours of Christmas. The rich, spiced caramel flavour compliments the vanilla pears in a way that doesn’t overpower, but creates a decadent complexity you really want from a Christmas dessert.

I must give credit to lifeloveandsugar.com for the inspiration for the caramel sauce technique. It’s such a simple way to make a caramel using brown sugar, and only takes a couple of minutes.

This recipe really should be served alongside your favourite vanilla ice cream, or if you are looking to take things up a notch, my Brown Butter Malt Ice Cream is actual fire.

Tips for cooking success

• Choose firm, just-ripe pears – Varieties like Packham, Beurré Bosc, or Bartlett hold their shape really well and won’t turn mushy.
• Use a wide, shallow pot so the pears can sit snugly in a single layer and cook evenly.
• Peel carefully but keep the stems on – it makes them look elegant and helps keep the fruit intact during cooking.
• Add enough liquid to fully submerge the pears for even colour and flavour.
• Simmer gently, don’t boil – a rapid boil will toughen the fruit. Aim for soft bubbles.
• Cover with a cartouche (baking paper circle) to help keep the pears submerged and cook evenly.
• Check doneness early – depending on ripeness, pears can take anywhere from 15–40 minutes. A skewer should slide in easily.
• After cooking, keep the pears in the liquid to help the pears absorb more flavour and avoid drying out.
• Make ahead friendly – poached pears keep beautifully in the fridge for 2–3 days in their liquid; the flavour improves over time.

How to reheat poached pears

• Keep them in their poaching liquid until you’re ready to reheat — this helps them stay moist and prevents the outside from drying or darkening.
• If you know you’re going to make them ahead of time, you can undercook them by a few minutes to allow the reheating to finish the cooking process
• Place the pears and poaching liquid in a saucepan. Warm over low heat for 10–15 minutes, occasionally spooning the warm liquid over the pears.
• If the pears are fully cooked, reheat until just warm; avoid simmering, which can make them too soft.

How to reheat gingerbread caramel

• Stovetop: Warm gently in a small saucepan over low heat, stirring frequently until smooth and pourable. Avoid boiling, which can change the texture.
• Microwave: Place the caramel in a microwave-safe bowl and heat in 10–15 second bursts at medium power, stirring in between, until it reaches the desired consistency.