Poached Pears with Cream

Photo: H.B. Wilcox Photography

Poached seasonal fruit and a bowl of homemade whipped cream is a simple stunner of a dessert. It doesn’t require a ton of fuss or prep; I sometimes make the poached pears and the whipped cream a day ahead of time. (If needed, just give the whipped cream a few good whisks to bring it back to soft peaks.) The variations are endlessly versatile — Cider poached pears! Cardamom whipped cream! — though I love to make this recipe as-is. It’s a subtle nod to the beauty of paring it all back.

For the poached pears

4 medium ripe pears, peeled and halved, cores removed
4 cups water
3/4 cup sugar
1 bay leaf
1 large or 2 small cinnamon sticks

For the whipped cream

1 pint (2 cups) heavy cream
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
Pinch of salt

Step 1

Combine water, sugar, bay leaf and cinnamon stick in a large saucepan. Bring to a simmer, stirring occasionally to dissolve the sugar. Add pears and cover saucepan. Gently simmer pears until fork-tender, 25 to 30 minutes. Cool in poaching liquid.

Step 2

Meanwhile, add cream, syrup, vanilla and salt to a blender. Blend on medium-high speed at 10-second intervals, until the cream is whipped to soft peaks. (Test this by dipping a spoon into the whipped cream and holding it upright; the whipped cream should be firm enough to stay on the spoon, and the peak of the whipped cream should droop ever so slightly to one side.) Alternatively, whip the cream by hand with a whisk or with an electric hand mixer in a large metal bowl. Serve with poached pears. Store leftover whipped cream in a tightly sealed container for up to three days in the fridge. (Add a spoonful to an afternoon cup of coffee.)