If there’s one fruit that makes me extra happy every autumn, it’s pears. They’re juicy, subtly sweet, and a tiny bit floral—which makes them perfect for cozy desserts or elegant brunch ideas. This poached pear dessert recipe is one of my absolute favorite ways to showcase them. The softness of the poached pears, the crunchy topping, and the silky ginger cream come together in a layered dessert that’s super cozy AND easy to prepare.
The first time I made this was when my bestie stayed the night—of course I had to treat her! We watched movies and laughed a lot, and the next morning I surprised her with this elegant dessert. Her first words were “Yum, yum, yummy,” and of course we added an extra scoop of the crispy gingersnap oat topping! This dish is not overly sweet, and besides being a wonderful dessert, it also works as a special breakfast treat. Before we get into the how‑to, let’s answer a few questions you might have about pears.
What kind of pears should I use for a layered pear dessert?
For this recipe, I like fresh d’Anjou pears. They hold their shape very well during poaching, but they still get tender and juicy. Bartlett pears can also work if you prefer a softer texture and more fragrant fruit, but be mindful that they will get mushy faster. The best pears are ripe but still slightly firm so they don’t fall apart. Poached fruit is very easy to make, but you will want to keep an eye on it so it doesn’t overcook!
How to serve poached pears: This is a simple dessert, but that doesn’t have to hold you back from a beautiful presentation.
This pear dessert with its gingersnap oat crisp topping is lovely served warm, and it’s good at room temperature too. I like to spoon some ginger cream onto each plate, sprinkle on some gingersnap oat crisp, and gently place a pear half on top. To finish it off, I add another dollop of ginger cream, another sprinkle of the crisp topping, and a drizzle of pear syrup. This isn’t just for fall, by the way! It also makes a wonderful winter recipe or year-round treat if you don’t mind turning on the oven for a little bit.
Can I use apples instead of pears for poaching?
Yes! If pears aren’t in season or you just prefer apples, you can absolutely make this recipe with apples. Make sure to choose firm apples like Honeycrisp, Granny Smith, or Pink Lady. The poaching step will bring out sweetness and soften the apples just enough without making them mushy. The spices and toppings in this recipe work just as well with apples.
What pairs well with poached pears?
So many things! Some of my favorite pairings are a scoop of vanilla ice cream, a hot cup of coffee or chai, a white wine or dessert wine, a dollop of mascarpone or crème fraîche for extra creaminess, and pear syrup (see below to learn more). If you’re serving this for brunch, try it with yogurt and granola.
Want to take it completely over the top? Try it with a scoop of homemade vanilla ice cream, a dollop of stabilized whipped cream on top, a beautiful caramel drizzle, and a hot cup of coffee on the side.
Make it Pear-Perfect: Pro Tips for a Beautiful Poached Pear Dessert
Use a small spoon or melon baller to remove the core of a pear—it’s quick and easy!
Use a small spoon or melon baller to scoop out the core of your pears. It’s easier than wrestling with a knife and preserves the shape of the fruit beautifully.
Keep an eye on your pears while you poach them!
Pears don’t all cook at the same speed, so keep in mind that the poaching process is not a good time to walk away. I once got distracted and over‑poached mine. The syrup was reduced too much and I had to start over! Watch them closely so you can remove them while they still hold their shape. The goal is a tender pear, soft enough to cut with a spoon but not falling apart.
Oh, and we HAVE to talk about the oat crisp topping (that has become a go-to for yogurt in my house)!
I completely adore the gingersnap oat crisp in this recipe. It’s delicious in so many breakfasts and desserts. It’s a bit like granola: crunchy, warm from the spices, and full of texture. In my house it goes on yogurt, ice cream, parfaits, and fresh-cut fruit. It’s an easy go‑to crisp topping!
Pear syrup, anyone?
Don’t toss your leftover poaching liquid! You can reduce it until it becomes syrup! This pear syrup is slightly looser than maple syrup in consistency and it’s amazing on pancakes or French toast, mixed into hot tea, over ice cream or cheesecake, and in cocktails, of course. You can even mix it into plain sparkling water for a light homemade soda. It’s a little extra step, but it’s such a fun flavor boost, and nothing goes to waste.
Poached Pear Recipe with Ginger Cream and Gingersnap Oat Crisp
Poached pears layered with silky ginger cream and a crunchy gingersnap oat crisp topping. Makes for an easy, elegant fall dessert or brunch treat that’s delightfully balanced and full of seasonal flavor.
Ingredients
Instructions
- Zest ½ a teaspoon from the lemon and reserve for the ginger cream. Juice the lemon enough to get 1 tablespoon of juice. Place the pears in a bowl and toss gently with the sugar, vanilla, and lemon juice. Let this sit for 5 minutes while you prepare the poaching liquid.
- In a wide, lidded pan, combine the apple juice, wine, ginger, and cinnamon. Bring this mixture to a boil, then reduce the heat to a gentle simmer.
- Add the pears, cored side down, along with any juices from the bowl. Put the lid on the pot and poach the pears for 25 to 30 minutes, turning once halfway through cooking. They’re done when they are fork-tender but still holding their shape.
- Preheat the oven to 325 °F.
- While the pears poach, prepare the crisp topping: Place the gingersnaps in a resealable bag, close it, and gently crush the gingersnaps with a rolling pin.
- In a bowl, combine the crushed gingersnaps, flour, oats, sugar, cinnamon, salt, and chopped pecans. Pour in the melted butter and mix thoroughly.
- Sprinkle this mixture evenly onto a baking sheet and bake in your preheated oven for 15 minutes, stirring halfway, until golden brown and crisp.
- While the crisp is baking, prepare the ginger cream: In a medium bowl, whisk all of the ginger cream ingredients together until smooth. Reserve in the refrigerator.
- When the pears are tender, transfer them from the poaching liquid to a plate, cover with plastic wrap, and set aside. Discard the cinnamon and ginger.
- Over medium heat, with no lid, simmer the poaching liquid until it is reduced in volume to about ½ cup (20 to 30 minutes). It will become a lovely drizzly syrup.
- To serve, spread a couple of spoonfuls of the cream onto a shallow dessert bowl or plate. Then, breaking up any large clusters, sprinkle a couple of tablespoons of crisp over the cream. Place a pear half on top of this, cored side up, followed by a dollop of cream. Sprinkle more crisp on top and finish with a light drizzle of syrup. I can’t wait for you to take your first bite!
