Stovetop Maple Poached Pears with Coconut Cream (Dairy-Free)

There’s something almost magical about watching pears slowly transform in a pool of warm maple syrup on the stovetop — the kitchen fills with this incredible cinnamon-vanilla scent that honestly makes the whole house feel like a hug. I first made these on a rainy evening last fall when I wanted something elegant but ridiculously simple, and after one bite with that cold coconut whip on top, I knew this was going on permanent rotation. It’s the kind of dessert that looks like you spent hours but really only takes about twenty minutes of mostly hands-off simmering.

aka The Golden Autumn Pear Bowls

Ingredients

Poached Pears

• 4 ripe but firm Bosc or Anjou pears, peeled, halved, and cored
• 1 cup pure maple syrup
• 2 cups water
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise (or 1 tsp pure vanilla extract)
• 3 whole star anise
• 1 strip of orange peel (about 3 inches)
• Pinch of sea salt

Coconut Whipped Cream

• 1 can (13.5 oz) full-fat coconut cream, refrigerated overnight
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract

For Serving

• Ground cinnamon, for dusting
• Crushed raw pistachios (optional)

Instructions

1. Make the poaching liquid: In a wide, deep saucepan or Dutch oven, combine the maple syrup, water, cinnamon stick, vanilla bean (scrape the seeds into the liquid and add the pod too), star anise, orange peel, and sea salt. Bring to a gentle simmer over medium heat, stirring until the maple syrup dissolves.
2. Poach the pears: Carefully lower the pear halves into the simmering liquid. They should be mostly submerged — add a splash more water if needed. Reduce heat to medium-low and let them poach gently for 15–20 minutes, turning once halfway through, until the pears are tender when pierced with a knife but not falling apart.
3. Reduce the syrup: Using a slotted spoon, transfer the pears to a plate. Remove the cinnamon stick, star anise, vanilla pod, and orange peel from the liquid. Increase heat to medium-high and simmer the poaching liquid for 8–10 minutes until it reduces to a thick, glossy syrup (you should have about 1/2 cup).
4. Whip the coconut cream: While the syrup reduces, open the chilled coconut cream and scoop out only the thick, solid cream from the top (save the liquid for smoothies). Add the maple syrup and vanilla extract, then whip with an electric mixer or whisk vigorously for 2–3 minutes until fluffy and smooth.
5. Serve: Place two pear halves in each bowl. Drizzle generously with the reduced maple syrup. Top with a generous dollop of coconut whipped cream, a dusting of cinnamon, and crushed pistachios if using. Serve warm or at room temperature.

Tips

• Choose the right pears: Bosc pears hold their shape beautifully during poaching. Avoid overly ripe pears — they’ll turn mushy. You want them firm enough to hold a half shape but ripe enough to smell fragrant.
• Make ahead: Poached pears keep beautifully in their syrup in the fridge for up to 3 days. Reheat gently on the stovetop or serve chilled for a refreshing twist.
• Chill the coconut cream well: At least 12 hours in the fridge ensures the fat separates cleanly. A warm can won’t whip properly.
• Leftover syrup: The maple poaching syrup is incredible drizzled over coconut yogurt, stirred into oatmeal, or used as a cocktail mixer.