You can also poach the pears in halves (cored) or whole. Note that the poaching time will be longer if the pears are in halves or whole, rather than quarters. The best way to test if the pears are done is by poking one with a paring knife; if it meets no resistance, it’s done. Depending on the pear - and if it's whole, halved, or quartered - the pears can cook in as little as 10 minutes, but if whole, expect them to take longer.
I’ve offered a few variations at the end of the recipe for changing the seasonings or poaching liquid.
You can serve these pears alongside a favorite cake, like the Chocolate pain d’épices, from
The Sweet Life in Paris, or even a slice of traditional
Pain d’épices. Of course, they go very well with gingerbread, and I’ve even swapped them out for the quinces in
Quince tarte Tatin. And don't forget Poires belle Hélène, a classic French dessert of poached pears with
vanilla ice cream, warm
chocolate sauce, topped with a few sliced, toasted almonds