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Place all the ingredients (except pears) in a saucepan. Make sure the saucepan is large enough for the pears to fit snugly in there, with just enough wiggle room for the pears to submerge in the poaching liquid at an angle as well.
Bring the Fustini’s Cara Cara Vanilla Vinegar to a simmer while stirring to dissolve the sugar. When the vinegar comes to a simmer, strain the vinegar liquid (IF YOU USED FRESH FRUITS), to remove the seeds or fruit pulp. Discard the seeds and pulp, but NOT the cloves, orange peel and cinnamon. Add the cinnamon, cloves and peel back into the liquid and return the liquid back to the saucepan. You can skip this step if you didn’t use fresh fruits with seeds and pulp.
Peel the pears ONLY when the poaching liquid is ready (pears will discolor if you peel them too early). Lower the peeled pears into the poaching liquid. Let the pears poach in the liquid on medium-low heat (simmering) for 20 - 25 minutes, rotate the pears every 5 minutes to ensure they poach evenly on all sides, including the tops of the pears.
You can choose not to peel your pears, and when you add the fruit (in this case, raspberries) to the liquid, it changes the color.
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