Desserts · ALWAYS FREE
Orange & cardamom poached pears
Skin-on pear halves gently poach in orange juice and cardamom, then receive all of the reduced syrup.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Halve firm ripe pears lengthwise, remove cores and stems but retain skin, then weigh about 3 cups (720 g) edible fruit. In a wide 10-inch (25 cm) saucepan or sauté pan at least 2 inches (5 cm) deep, combine orange juice, water, sugar, lemon juice, cardamom and vanilla. Heat while stirring until sugar dissolves.
- Add pear halves in one layer and bring to a very gentle simmer. Lay a round of baking parchment with a small central steam hole directly on the liquid. Simmer 20–35 minutes, turning halves carefully every 8–10 minutes, until a small knife enters the thickest part easily. Add only enough plain hot water if needed to prevent the pan drying; firm fruit may need longer.
- Lift pears with a slotted spoon into a shallow serving dish. Remove parchment carefully. Simmer all remaining liquid uncovered for 10–20 minutes until reduced to approximately about 9 oz (250 g), stirring more often as it thickens. It should lightly coat a spoon rather than become sticky caramel. Retain all syrup and spice.
- Pour all syrup over the pears and cool 15 minutes before serving warm. Divide into four portions of two halves with one quarter of syrup. If serving later, refrigerate promptly in a shallow covered container at 40°F (4°C) or below; use within 3 days. Do not leave at room temperature for more than 2 hours.
Estimated nutrition
Per serving · 1 of 4- Calories
- 189 kcal
- Protein
- 1.2 g
- Total carbohydrate
- 48.3 g
- Total fat
- 0.4 g
- Total sugars
- 36.6 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. Complete fruit and syrup divided by four. No ice cream, cream, nuts or garnish included. Check vanilla and packaged juice labels for diet suitability and cross-contact requirements; vegan formulation uses sugar consistent with personal vegan sourcing preferences.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Orange & cardamom poached pears: firm ripe pears with skin; orange juice; water; granulated sugar; lemon juice; ground cardamom; vanilla extract. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Orange & cardamom poached pears: firm ripe pears with skin; orange juice; water; granulated sugar; lemon juice; ground cardamom; vanilla extract. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Gluten-Free: Complete ingredient review of Orange & cardamom poached pears: firm ripe pears with skin; orange juice; water; granulated sugar; lemon juice; ground cardamom; vanilla extract. No wheat, barley or rye ingredient is listed. Oats, when present, must be labeled gluten-free; all packaged ingredients require label checks.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Use gluten-free-labeled oats, baking powder, spices and other packaged ingredients as applicable; avoid gluten cross-contact. This is not a celiac or allergy safety guarantee.
Supporting reference - Dairy-Free: Complete ingredient review of Orange & cardamom poached pears: firm ripe pears with skin; orange juice; water; granulated sugar; lemon juice; ground cardamom; vanilla extract. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
