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Pear Confit Recipe

Pear Confit Recipe

Pear confit is a deliciously simple yet elegant treat that transforms pears into a syrupy, tender delicacy. The slow-cooking process allows the fruit to absorb the sweet, aromatic syrup, creating a rich flavor profile. Perfect as a topping for desserts, an accompaniment to savory dishes, or a standalone treat, this pear confit recipe is easy to make and offers endless versatility.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Dessert
Cuisine: French
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 4-6 ripe but firm pears such as Bosc or Bartlett
  • 1 cup granulated sugar
  • 1 cup water or white wine for a richer flavor
  • 1-2 cinnamon sticks optional
  • 1 vanilla pod or 1 tsp vanilla extract
  • 1 tbsp lemon juice optional, for a citrus kick
  • Pinch of salt to balance sweetness

Equipment

  • Sharp knife and peeler (for peeling and coring pears)
  • Cutting board
  • Large saucepan
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Airtight jars or containers (for storing confit)
  • Ladle (optional, for transferring pears into jars)

Method
 

  1. Prepare the Pears: Peel, core, and slice the pears into quarters. Remove the seeds, and cut the pears into evenly sized pieces for uniform cooking.
  2. Make the Syrup: In a large saucepan, combine the sugar and water (or wine). Stir over medium heat until the sugar completely dissolves. Add the cinnamon sticks, vanilla pod (split open to release seeds), and a pinch of salt. If you're using lemon juice, add it at this point.
  3. Simmer the Pears: Once the syrup is prepared, add the pear quarters. Reduce the heat to low and allow the pears to simmer gently for 30-45 minutes, stirring occasionally. The pears should be tender but still hold their shape. As they cook, they’ll soak up the syrup, becoming infused with the sweet and aromatic flavors.
  4. Cool and Store: Once the pears are cooked, remove the saucepan from heat and allow the pears to cool in the syrup. Transfer the pears and syrup into airtight jars or containers and refrigerate. The confit can be stored in the fridge for up to two weeks.
    Pear Confit Recipe

Notes

  • Pears: Use firm pears like Bosc or Bartlett. Avoid soft pears as they may break down too much during cooking.
  • Flavor Variations: Experiment with different spices such as nutmeg or cloves, or infuse the syrup with herbs like rosemary or thyme for a savory twist.
  • Serving Suggestions: Pear confit is perfect for topping desserts like ice cream, panna cotta, or tarts. It also pairs wonderfully with cheeses, roasted meats (like pork or duck), or even on top of breakfast items like oatmeal or pancakes.
  • Storage: Pear confit can be stored in the fridge for up to two weeks. You can also freeze it in portions, though its texture may change slightly upon thawing.
  • Wine Pairing: For a special touch, pair pear confit with a glass of dessert wine like Sauternes or Moscato, or serve it with a chilled cider.
  • Pear Confit Recipe