Easy Stewed Pears Recipe (2024)

FAQs

What is the best cooking method for pears? ›

Poached Pears

Keep the liquid at a very low boil and simmer the pears until cooked through, 10 to 25 minutes, depending on the pears. While they are poaching, every so often gently push down the pears to make sure they are submerged in poaching liquid. (The round of paper helps to keep the pears moist and wet.)

Store at room temperature, or inside a paper bag if pears are hard or firm and needing to ripen. Prepare by washing with cold water before eating. No need to peel, just slice pears in half and take out the core with a knife or melon baller.

After cooking, you'll even have a naturally sweetened syrup to serve alongside. Pears are very healthy. They are rich in fibre, including prebiotics, which means they are great for gut health. They are also a good source of antioxidants, and a number of vitamins and minerals.

Poach pears in a gentle rolling boil for approximately 20-30 minutes. To test doneness, gently poke pears with a paring knife. If the pears offer little to no resistance, then they are done. Remove pears from heat and allow them to cool in their poaching liquid.

Eat pears whole or cut into quarters. If desired, remove the core. The skin is edible and a great source of fiber.

This is known as enzymatic browning. Keep cut fruits, such as apples, pears, bananas, and peaches from turning brown by: Coating them with an acidic juice such as lemon, orange, or pineapple juice. Use a commercial anti-darkening preparation with fruits, such as Fruit-Fresh®*, and follow the manufacturer's directions.

We also know that pears can help control blood sugar and lower your chances of type 2 diabetes and stroke. They can even help you digest food better. And, as a bonus, they're a good way to make you feel like you've had a small treat with some added nutrition.

Cooking pears fall into two categories. The first are eating varieties which are used for cooking. These are usually used for cooking before the soften. The second are old fashioned cooking pears which remain hard however long they are kept and never soften sufficiently to be eaten fresh.

Browning is the result of freshly cut apple or pear flesh coming into contact with oxygen, a natural process called oxidization or enzymatic browning. Speed of browning can vary depending on the variety of apple or pear, and can also be impacted by the age of the fruit.

Pears are not better than apples. They have similar health benefits, though we know much more about how apples impact health than pears. In fact, research into the health benefits of pears is ongoing. Both apples and pears contain pectin, a fiber that nourishes gut bacteria.

Are pears healthier than bananas? ›

Bananas have a 1:1 ratio of glucose to fructose while pears have twice as much fructose as glucose. Sports drinks have a sugar profile similar to bananas, but in a 2012 study Gillit and Nieman showed that bananas are not only an effective alternative to sports drinks but also a healthier option.

Mix lemon juice or citric acid with water if you don't have ascorbic acid. For every 1 quart (32 USoz) of water, add in 3 tablespoons (44 mL) of lemon juice or citric acid. Dip your pear slices into the water mixture for 1 to 2 minutes before you can them.

Bring the syrup to a simmer, add the pears and cook for about 2 minutes, then let cool. Pack the fruit in freezer-safe bags or containers, using about ½ cup cooled syrup for each pint of fruit. Pack flat in bags to coat the fruit in syrup.

Place prepared pear quarters in a microwave-safe dish. Add ¼ cup water and cover tightly, allowing a corner to vent. Microwave on HIGH for 3 minutes and stir pears. Re-cover and cook for 3 to 6 minutes, or until tender.

Fruit can be grilled, broiled, poached, sautéed, baked, or microwaved: Some fruits, such as apples, pears, bananas, and peaches, undergo enzy- matic browning when the oxygen in the air comes in contact with the flesh of cut fruit. Avoid overcooking fruits, as they will become soft or mushy.

If you prefer steaming, place the pear halves or slices in a steamer basket over boiling water. Cover and steam for about 10-12 minutes or until the pears are tender. If you opt for boiling, place the pears in a saucepan and add enough water to cover them. Bring the water to a boil and then reduce the heat to simmer.

Both cooked and raw pears are healthy, and can have a positive impact as part of a balanced diet.

Use any variety of pear you like including Bartlett, Anjou, Bosc, or any other variety. You can use firm unripe pears and also softer ripe ones. The only difference is how long they take to cook—unripe pears will take a little longer to soften up.