Belgian Ale Poached Pears

Belgian Ale Poached Pears

By author Alina Eisenhauer


  • 2 firm ripe pears, peeled & halved
  • 2 12-oz. bottles of Belgian ale (or ale of choice)
  • 3 Cups simple syrup
  • 1 star anise
  • fresh berries, ice cream, Greek yogurt, frozen yogurt, sorbet, crème anglaise, caramel sauce, chocolate sauce


Peel and slice pears in half. Place them in a pot and add 2 12-oz. bottles of ale and 3 cups of simple syrup, just enough to cover the pears, add 1 star anise.
Simmer for 20 minutes or until fork tender but still hold shape. Let cool then remove seeds.
Make slits from the widest part of the pear to just shy of the tip and splay slightly on the plate.
Serve with garnish of choice. Enjoy!
  • Publisher: Mercury Media and Entertainment
  • Foodies of New England
    Box 380
    Sturbridge, MA 01566