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Le Chaudron recipe
Poires fantômes pochées
Poached pear ghosts
⏱ 40 minServes 4Easy690 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4pears
750 ml (3 cups)water
100 g (3½ oz)superfine sugar
1 clovevanilla
8whole cloves
- 4 pears
- 750 ml (3 cups) water
- 100 g (3½ oz) superfine sugar
- 1 clove vanilla
- 8 whole cloves
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Peel the pears carefully, keeping the stems and shape intact, then slice a thin piece off the bottom of each so they stand up once poached.
- Bring the water to a simmer in the large saucepan with the sugar and split vanilla bean, stirring until the sugar dissolves.
- Gently lower the pears into the simmering syrup and poach for about 20 minutes over low heat, turning them so they cook evenly and turn translucent.
- Check the pears with the tip of a knife, then lift them out with a slotted spoon and let them cool standing up in the deep dish.
- Press two cloves into the front of each pear for dark round ghost eyes, just deep enough to hold.
- Spoon a little reduced poaching syrup over the ghosts and serve warm or chilled — a light, gentle dessert to end a meal.
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