At Country Willows Inn, we love incorporating local flavors into our breakfasts, and pears are one of our region’s standout stars. Southern Oregon, particularly the Rogue Valley, is celebrated for its pear orchards, producing some of the finest pears in the world. These versatile fruits are ideal for all sorts of culinary uses, and our Poached Pears, served as a light and elegant starter course, showcase the best of this local treasure.
Pears are endlessly adaptable, making them a favorite in kitchens around the world. With over 3,000 varieties, each type offers a unique flavor and texture, from the delicate floral sweetness of the Anjou and the crispness of Bosc to the classic juiciness of Bartlett. For our poached pear recipe, we typically choose pears that hold their shape when cooked, resulting in a tender yet firm texture.
Whether enjoyed alone or paired with other breakfast items, these poached pears are sure to bring a bit of country elegance to your morning routine and a taste of Oregon’s best to your table.
Ingredients
1 bottle Fruity Red Wine
6-8 pears (Bosc, Barlett, Anjou)
1 cup water
1 cup sugar
2-3 cinnamon sticks snapped in half
2-3 star anise
1 vanilla bean
Topping
Brie cheese
Ground pistachio
Directions
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Pour the bottle of wine into a stock pot
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Add the water, sugar, cinnamon sticks and star anise.
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Cut the vanilla bean lengthwise down the middle and scrape the beans into the pot. Now add the pod.
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Bring the liquid to a boil.
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While the liquid is heating up, peel the pears, cut in half (lengthwise), core with a melon baller then place in the stock pot.
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Cut and place a piece of parchment paper over the pears. (Cut a hole in the middle of the parchment paper to allow steam to release.
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Reduce liquid to a simmer and cook until tender (will take from 20 to 40 minutes depending on how ripe your pears started)
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Let the pears and liquid cool to room temperature.
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After all has cooled to room temperature, place the pot in the fridge overnight.
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Bring the pot out of the fridge before breakfast to bring to room temperature.
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Slice pears halves in half. Ladel a scoop of pear liquid onto the serving plate. Scoop a dollop of brie next to the pear half, then a sprinkle of pistachio nuts on top of the pear and serve.
