Yield: 3 poached pears
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Pears, fresh | 540 | 3 |
| Red wine | 341 | 1½ cups |
| Sugar | 149 | ¾ cup |
| Cloves, whole | 0.20 | 5 cloves |
| Cinnamon stick | 4 | 1 |
| Peppercorns, black | 0.20 | 5 peppercorns |
| Orange peel | 6 | 1 large piece |
PREPARE
Peel, core, stem, and halve the pears. I prefer the firm varieties because they hold their shape best.
PROCESS
Combine the wine, sugar, cloves, cinnamon, peppercorns, and orange peel. Bring to a simmer.
When the sugar has dissolved, add the pears. A round cutout of parchment paper placed atop the pears in the pot will help them to cook evenly.
Reduce the heat and simmer for 30 to 45 minutes, gently turning the pears at the halfway point.
Different sizes of pears at different levels of ripeness will soften at varying rates. Check for tenderness by piercing the thickest portion with a knife; the knife should slip into the heart of the pears easily.
Pears can be cooled in the liquid and reserved for about a week. Strain them before use in the brioche coffee cake.
The poaching liquid can be retained for additional poaching, used as simple syrup, or reduced and used as a glaze or in vinaigrettes.