Maple Cinnamon Poached Pears with Mascarpone

The secret to perfectly poached pears lies in slow, even heat and patience.

When pears are poached gently, they absorb every bit of the maple and spice-infused poaching liquid, becoming tender when pierced with a knife but still able to hold their shape.

To poach pears like a pro, start with firm varieties such as Bosc pears or Anjou pears, both are best for poaching because they keep their structure beautifully, even after simmering.

Peel the pears carefully, keeping their stems intact for that classic, sculptural presentation.

In a medium saucepan, bring to a simmer a mixture of maple syrup, water, a cinnamon stick, a few cloves, a split vanilla bean, and a squeeze of lemon juice.

This creates the perfect base for your poaching liquid. Once the syrup is warm and aromatic, add pears and let them gently simmer over medium-low heat.

Turning pears occasionally ensures they poach evenly. When the pears are tender and the aroma fills your kitchen, you’ll know they’re ready.

Not all pears are created equal when it comes to poaching. Bosc pears are my personal favorite, their firm texture holds up beautifully under heat, and their subtle sweetness pairs perfectly with maple and cinnamon.

Bartlett pears, on the other hand, become softer and juicier, which makes them ideal if you prefer a more melt-in-your-mouth texture. Anjou pears fall somewhere in between: tender, juicy, but still structured enough to look elegant on the plate.

Whichever variety you choose, make sure the pears are ripe but still firm. Overripe pears will fall apart, while underripe ones won’t absorb the sweetened maple flavors as well. Pears are best when they’re fragrant and yield slightly to pressure.

The poaching liquid is where all the flavor magic happens. Maple syrup brings warmth and depth, especially when paired with cinnamon and clove.

A touch of vanilla bean adds smooth sweetness, while lemon juice brightens everything. When you poach pears in this mixture, the fruit absorbs all those cozy flavors, creating what I can only describe as the taste of fall in a bowl.

As the pears simmer, the liquid reduces into a light caramel sauce. You can pour poaching liquid over the finished pears for a glossy finish, or reduce it further for a thicker drizzle.

Either way, the combination of maple and cinnamon makes this a dessert that feels indulgent yet grounded in natural sweetness.

It’s simple: the pears are poached when they’re tender when pierced with a knife but still hold their shape. This usually takes 20–25 minutes, depending on their size and ripeness.

Don’t rush it, poaching is a slow process that lets the flavors infuse beautifully.

Once the pears reach that tender, glowing stage, remove pears gently from the syrup with a slotted spoon and place them on individual serving plates.

You’ll notice they’ve taken on a gorgeous amber hue from the maple and spice. Cover and refrigerate if you’re making them ahead, they’re just as delicious chilled as they are warm.

Mascarpone cheese is an Italian cream cheese known for its rich, velvety texture. When whipped into a soft mascarpone cream with a hint of maple and cinnamon, it becomes the dreamiest topping for poached pears.

The slight tang of the mascarpone balances the syrup’s sweetness, and the texture adds luxurious contrast to the tender fruit.

To make the cinnamon mascarpone, combine mascarpone cheese, a drizzle of maple syrup, and a pinch of cinnamon.

Whip until smooth and airy. If you prefer something lighter, you can fold in a spoonful of whipped cream to make it extra fluffy.

When serving, top with maple mascarpone in the center of each pear or simply add a generous dollop of mascarpone beside the fruit. The combination of warm pear and cool mascarpone cream is perfection.

Start by gathering your ingredients: four firm Bosc or Bartlett pears, one cup of maple syrup, two cups of water, one cinnamon stick, two cloves, half a vanilla bean, and a squeeze of lemon juice.

Place everything in a saucepan and bring to a simmer over medium-low heat. Once the liquid is aromatic, peel the pears and add pears gently to the mixture.

Cover partially and simmer over medium-low heat, turning pears every few minutes to ensure even poaching.

After about 20 minutes, the pears should be tender when pierced but still able to hold their shape.

Remove pears and let them rest. Reduce heat slightly, and let the syrup thicken into a light caramel sauce.

Pour poaching liquid through a fine sieve to remove the spices and drizzle it over the pears before serving.

These maple poached pears are a versatile dessert that looks stunning served whole poached, but they’re equally lovely sliced in halves or quarters.

You can serve them warm or chilled, depending on the season and your mood. For a cozy winter dessert, serve them warm with a dollop of mascarpone cream or even a scoop of vanilla ice cream.

For summer, serve them chilled with a sprinkle of crushed pecan and a drizzle of caramel sauce.

If you’re entertaining, arrange the pears on individual serving plates, top each with maple mascarpone in the center, and finish with a light dusting of cinnamon.

The presentation is effortless yet refined, a true elegant dessert that feels restaurant-worthy without any fuss.pecans

Absolutely. In fact, pears with maple syrup flavor deepen beautifully overnight. Once your pears are poached, allow them to cool in the syrup, then cover and refrigerate.

The longer they rest, the more infused they become with that comforting maple and cinnamon aroma. Just remember to warm them slightly before serving if you want that cozy, just-poached experience.

You can even use leftover syrup for other dessert recipes, drizzle it over pancakes, yogurt, or oatmeal for a morning treat that tastes like dessert.

While cinnamon and clove are classics, you can also play with cardamom or star anise for an exotic twist.

The warm spice notes of cinnamon, the subtle sweetness of clove, and the floral essence of vanilla create a balanced depth that makes these pears irresistible.

You can infuse the poaching liquid with a small piece of star anise or even a dash of nutmeg for extra warmth.

Experimenting with spices is one of the joys of cooking, every combination brings a new personality to your poached pear recipe. Still, maple and cinnamon remain the most timeless pairing for their cozy, universally loved flavor.