Jump to Recipe

There’s something quietly magical about poaching pears. It’s one of those kitchen alchemy moments where humble, firm fruit transforms into something silky, fragrant, and deeply elegant with very little effort from you. Honestly, it feels like a secret weapon for when you want a dessert that looks and tastes sophisticated but is actually incredibly straightforward to pull off. These Apple Cider Poached Pears take that magic and give it a wonderful autumnal twist. Instead of a simple sugar syrup, we’re simmering them in a bath of spiced apple cider, which infuses every bite with warm, cozy flavors—think cinnamon, a hint of clove, and the tangy sweetness of the apples. Served with a cool, creamy dollop of Greek yogurt, it creates this perfect balance of warm and cool, soft and creamy, sweet and tangy. It’s the kind of dessert that makes an ordinary Tuesday feel a little special, and it’s just as fitting for a dinner party. You’ll notice your kitchen will smell absolutely incredible, which is really just a lovely bonus.

Why You’ll Love This Apple Cider Poached Pears with Greek Yogurt

Effortless Elegance. This dessert looks like you spent hours in the kitchen, but the truth is, most of the time is hands-off simmering. It’s a fantastic way to impress without the stress.
The Most Incredible Aroma. As the pears poach, the spices and apple cider will fill your entire home with the coziest, most inviting scent. It’s like autumn in a pot, honestly.
A Perfect Balance of Textures and Flavors. The tender, yielding pear against the thick, tangy Greek yogurt is a match made in heaven. The sweet, spiced syrup cuts through the yogurt’s richness beautifully.
Surprisingly Wholesome. Compared to many heavy desserts, this one feels light and satisfying. You’re getting fruit, probiotics from the yogurt, and it’s naturally sweetened by the reduction of the cider itself.

Ingredients & Tools

4 firm, ripe Bosc or Anjou pears
4 cups good-quality apple cider
1 cinnamon stick
3 whole cloves
2 strips of orange zest
1 tbsp fresh lemon juice
1 cup plain, full-fat Greek yogurt
2 tbsp honey or maple syrup, for serving
A handful of toasted walnuts or pecans, for crunch (optional)

Tools: A medium-sized saucepan or Dutch oven with a lid, a small paring knife, a melon baller or small spoon, and a slotted spoon.

The quality of your apple cider really makes a difference here—it’s the main flavor base, so choose one you’d enjoy drinking on its own. And for the pears, you want them firm so they hold their shape during the gentle poaching process. A little goes a long way with the spices, too; they’re there to complement, not overwhelm.

Nutrition (per serving)

Calories: 220 kcal
Protein: 6 g
Fat: 4 g
Carbohydrates: 45 g
Fiber: 6 g

Serves: 4 | Prep Time: 10 minutes | Cook Time: 25-35 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

Pear Picking is Key. You absolutely need firm pears like Bosc or Anjou. If they’re too ripe, they’ll turn to mush in the hot liquid. Give them a gentle squeeze—they should have no give whatsoever.
Don’t Skip the Lemon Juice. This isn’t just for flavor. The acid in the lemon juice helps prevent the pears from browning once you’ve peeled them and keeps them looking bright and beautiful.
The Power of a Good Cider. This is the soul of your poaching liquid. Avoid anything labeled “apple juice drink” or with lots of added sugar. A cloudy, unfiltered cider will give you the deepest, most complex flavor.
To Core or Not to Core? You can leave the stem on for a pretty presentation, but coring from the bottom makes for a neater eating experience. I’ll show you the easy way in the steps.

How to Make Apple Cider Poached Pears with Greek Yogurt

Step 1: First, get your pears ready. Using a vegetable peeler, carefully peel each pear. Try to keep the stem intact—it looks lovely when serving. Now, to core them, take a small melon baller or a teaspoon and, from the bottom of the pear, scoop upwards to remove the seeds and tough core. This creates a little cavity. Immediately place the peeled and cored pears in a bowl of water with the tablespoon of lemon juice to keep them from browning.

Step 2: In your saucepan or Dutch oven, combine the apple cider, cinnamon stick, whole cloves, and strips of orange zest. Bring this to a gentle simmer over medium heat. You’ll notice the most wonderful aroma starting to bloom. Let it simmer for about 5 minutes to allow the spices to infuse the cider, creating a deeply flavored poaching liquid.

Step 3: Carefully lower the prepared pears into the simmering liquid. They should be mostly submerged. Reduce the heat to low, cover the pot, and let them poach gently. This is the hands-off part! Let them cook for 20-30 minutes. The exact time will depend on the size and ripeness of your pears. You’ll know they’re done when a paring knife or skewer slides into the thickest part of the pear with just a little resistance—they should be tender but not falling apart.

Step 4: Once the pears are perfectly tender, use a slotted spoon to gently transfer them to a plate or bowl. Now, turn the heat up to medium-high and let the poaching liquid boil. You’re going to reduce it by about half, which will take 10-15 minutes. It will become a thicker, syrupy glaze that coats the back of a spoon. This reduction is liquid gold—it intensifies all the flavors and is what you’ll drizzle over the finished dish.

Step 5: While the syrup is reducing, get your serving plates ready. Place a generous spoonful of Greek yogurt on each plate and swirl it to create a bed for the pear. You can sweeten the yogurt with a little honey or maple syrup if you like, but I often find the pear and syrup are sweet enough on their own.

Step 6: To serve, place a warm poached pear on top of the yogurt bed. Drizzle with that gorgeous, reduced apple cider syrup, making sure to get some of the specks of spice in there. For a final touch of texture, scatter over some toasted walnuts or pecans. The contrast of the warm, soft pear with the cool, creamy yogurt and the crunchy nuts is honestly the best part.

Serving Suggestions

Complementary Dishes

A simple arugula salad with a sharp vinaigrette — The peppery arugula and acidic dressing provide a fantastic palate-cleansing contrast to the sweet, spiced pears, making a lovely light lunch or starter.
Seared pork chops or a roast chicken — The autumnal flavors in the pears pair beautifully with savory, herby main courses. The syrup can almost act as a fruity pan sauce.
A warm, crusty baguette with salted butter — For a truly cozy experience, there’s nothing better than sopping up every last bit of that spiced cider syrup with some good bread.

Drinks

A glass of late-harvest Riesling or a Sauternes — These wines have a natural honeyed sweetness that mirrors the flavors in the pear and complements them without overpowering.
Spiced chai tea or a hot toddy — If you’re serving this on a chilly evening, a warm, spiced drink continues the cozy theme and feels incredibly comforting.
Sparkling water with an orange twist — For a non-alcoholic option, the bubbles are refreshing and the citrus note ties back to the orange zest in the poaching liquid.

Something Sweet

Dark chocolate espresso beans — A few of these on the side offer a intense, bitter crunch that cuts through the sweetness and adds a sophisticated coffee note.
Ginger snap cookies — Their spicy snap is a wonderful textural companion to the soft pears, and the ginger harmonizes with the cinnamon and clove.
A small piece of sharp cheddar cheese — It might sound unusual, but the classic pairing of pear and cheese is a winner. The salty, tangy cheese provides a perfect savory counterpoint.

Top Mistakes to Avoid

Using Overly Ripe Pears. This is the number one pitfall. Soft pears will disintegrate into a grainy, mushy mess in the poaching liquid. Firm is non-negotiable for that beautiful, intact final presentation.
Boiling the Pears Vigorously. A gentle simmer is your friend; a rolling boil is your enemy. Aggressive boiling will cause the pears to cook unevenly and break apart. You’re poaching, not boiling.
Skipping the Reduction Step. The poaching liquid straight from the pot is thin and watery. Reducing it transforms it into a glossy, flavor-packed syrup that makes the dish. Don’t pour it down the drain!
Not Tasting the Syrup as You Go. Your reduction is your sauce, so taste it! If it’s too tart, you can stir in a touch more honey. If the spices are too strong, you can strain them out early. You’re in control.

Expert Tips

Tip: For an extra flavor boost, split a vanilla bean and scrape the seeds into the poaching liquid along with the pod. The vanilla adds a beautiful, warm depth that pairs magically with both the pear and the apple cider.
Tip: You can poach the pears a day ahead! Let them cool completely in the poaching liquid, then store them (still submerged) in an airtight container in the fridge. Gently reheat them in the liquid on the stovetop before serving.
Tip: If your pears won’t stay submerged, cut a round of parchment paper to fit inside your pot and place it directly on top of the liquid and pears. This “cartouche” helps keep them evenly cooked and underwater.
Tip: Get creative with your spices! A star anise pod or a few black peppercorns can add another layer of complexity. Just remember—a little goes a long way with strong spices like clove and star anise.

FAQs

Can I make this recipe with other types of fruit?
Absolutely! This poaching method is wonderfully versatile. Firm peaches or nectarines work beautifully in the summer. You could even use quince, though they require a much longer cooking time. Just keep in mind that softer fruits will need less time in the liquid to avoid turning to compote. The key is to adjust the poaching time based on the fruit’s firmness and always aim for that “knife-slides-in-easily” test.

My syrup didn’t get very thick. What did I do wrong?
This usually means it just needed more reduction time. The syrup thickens as water evaporates, so if you’re in a hurry, you might have pulled it off the heat too soon. Don’t worry, you can fix it! Just pour it back into the pan and simmer it for a few more minutes until it reaches your desired consistency. Another trick is to add a teaspoon of cornstarch slurry at the end, but I prefer the pure reduction method for the cleanest flavor.

Can I use apple juice instead of apple cider?
You can, but the final flavor won’t be as rich or complex. Apple cider is typically less filtered and has a more robust, spiced apple flavor, while apple juice is often clearer and sweeter. If juice is all you have, I’d recommend adding an extra cinnamon stick and maybe another strip of citrus zest to help build back some of that depth you’d be missing.

Is it possible to make this vegan?
Easily! Simply swap the Greek yogurt for a thick, plant-based alternative like coconut yogurt or a rich almond milk yogurt. For the honey, use maple syrup as your sweetener. The poached pears and syrup themselves are naturally vegan, so it’s a very simple substitution that works perfectly.

How should I store leftovers?
Store any leftover pears in their syrup in an airtight container in the refrigerator for up to 4 days. The yogurt should be stored separately. The pears are delicious cold, straight from the fridge, or you can gently reheat them in a saucepan with a bit of the syrup. The syrup itself might thicken when chilled—just let it come to room temperature or warm it slightly to loosen it up again.

Apple Cider Poached Pears With Greek Yogurt

Cost Level $

Category Healthy Holiday Desserts

Difficulty Medium

Cuisine American, mediterranean

Servings 4

Total Time 45 minutes

Dark Mode

Keep Screen On

Make elegant Apple Cider Poached Pears with Greek Yogurt! This easy, healthy dessert features warm spiced pears & cool yogurt. Get the simple recipe here!

Ingredients

For the Poached Pears:

4 pears (firm, ripe Bosc or Anjou)
4 cups good-quality apple cider
1 cinnamon stick
3 whole cloves
2 strips orange zest
1 tbsp fresh lemon juice

For Serving:

1 cup plain, full-fat Greek yogurt
2 tbsp honey or maple syrup
1 handful toasted walnuts or pecans

Instructions

01
First, get your pears ready. Using a vegetable peeler, carefully peel each pear. Try to keep the stem intact—it looks lovely when serving. Now, to core them, take a small melon baller or a teaspoon and, from the bottom of the pear, scoop upwards to remove the seeds and tough core. This creates a little cavity. Immediately place the peeled and cored pears in a bowl of water with the tablespoon of lemon juice to keep them from browning.
02
In your saucepan or Dutch oven, combine the apple cider, cinnamon stick, whole cloves, and strips of orange zest. Bring this to a gentle simmer over medium heat. You’ll notice the most wonderful aroma starting to bloom. Let it simmer for about 5 minutes to allow the spices to infuse the cider, creating a deeply flavored poaching liquid.
03
Carefully lower the prepared pears into the simmering liquid. They should be mostly submerged. Reduce the heat to low, cover the pot, and let them poach gently. This is the hands-off part! Let them cook for 20-30 minutes. The exact time will depend on the size and ripeness of your pears. You’ll know they’re done when a paring knife or skewer slides into the thickest part of the pear with just a little resistance—they should be tender but not falling apart.
04
Once the pears are perfectly tender, use a slotted spoon to gently transfer them to a plate or bowl. Now, turn the heat up to medium-high and let the poaching liquid boil. You’re going to reduce it by about half, which will take 10-15 minutes. It will become a thicker, syrupy glaze that coats the back of a spoon. This reduction is liquid gold—it intensifies all the flavors and is what you’ll drizzle over the finished dish.
05
While the syrup is reducing, get your serving plates ready. Place a generous spoonful of Greek yogurt on each plate and swirl it to create a bed for the pear. You can sweeten the yogurt with a little honey or maple syrup if you like, but I often find the pear and syrup are sweet enough on their own.
06
To serve, place a warm poached pear on top of the yogurt bed. Drizzle with that gorgeous, reduced apple cider syrup, making sure to get some of the specks of spice in there. For a final touch of texture, scatter over some toasted walnuts or pecans. The contrast of the warm, soft pear with the cool, creamy yogurt and the crunchy nuts is honestly the best part.