Jamaica Poached Pears

Servings 8 poached pears





  1. In a medium pot (3.5-4 quarts), combine the water, Jamaica, mulling spices, piloncillo and orange juice. Bring to a boil over high heat, then reduce to a simmer.
  2. Meanwhile, peel the pears, leaving the stems intact. Using a melon baller, scoop out the bottom, known as the calyx.
  3. Gently place the pears in the simmering poaching liquid. Allow to cook until tender, but not mushy. With firm pears this could take anywhere from 20-30 minutes, remembering to turn the pears occasionally. (Chefs Tip: cut out a piece of kitchen parchment paper roughly the same size as the pot. Place over the pears to help keep them all submerged.)
  4. Remove the pears and allow them to cool on a paper towel lined plate.
  5. Strain the poaching liquid and discard the solids.
  6. Return the poaching liquid to the stove and reduce over medium-high heat until it thickens into a syrup, about 20 minutes.
  7. Serve the pears (warm or at room temperature) with a drizzle of the syrup and sprinkle with zest.