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Garam Masala Poached Pears

Garam Masala Poached Pears
Poached pears are a great seasonal dish, there’s something about them that makes people think you really know what you’re doing—especially if you refer to them as Poire à la Beaujolaise. Funny thing is that they’re easier than pie.

Yield: Makes 6 poached pears


Featured in this Recipe

Curry, Garam Masala Ground

Garam Masala


Flatpack, 1/2 Cup


Preparation Instructions:

In a medium-small pot, combine wet ingredients with sugar and spices.

Bring to simmer, whisking until the sugar dissolves.

Poach the pears for 15 minutes, until they are soft, stirring and turning them every so often.

Remove the pears from the liquid and set aside.

Let the liquid reduce for another 20-30 minutes, forming a nice syrup.

Serve room temperature, with whipped cream or ice cream. Drizzle the syrup over last.

Slice the pears in half, scoop out the core, and slice away the calyx at the bottom for an easier dining experience.

One full pear is a more elegant presentation.

More About This Recipe

Transfer the liquid to a sauté pan to speed up the reduction process. Keep a plate in the freezer before making the syrup. You can take it out to test the consistency of your syrup. It will be extra runny when soft. You'll want this a little thinner than honey.

If you enjoyed this recipe, check out more French recipes here.



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