kombucha poached pears

Poached pears are a perfect late summer desert with just the right balance of savory and sweet. In this recipe, kombucha replaces red wine for a homecrafted delight. A sure crowd pleaser at an end of summer and early fall get-together.

kombucha poached pears

  • Servings: 4
  • Difficulty: moderate
  • Print

Credit: kombuchology.com


  • 16 oz homemade kombucha
  • 1 large navel orange
  • 1-2 lemons (or lemon juice)
  • 1/2 tsp pure vanilla extract
  • 1/4 cup packed brown sugar
  • 1/4 cup granulated sugar
  • 1 small cinnamon stick
  • 4 cloves
  • 4 Bosc or Bartlett pears


  1. Juice the large navel orange (should yield ~ 1/2 cup) and use a sharp peeler to remove a six inch strip of zest. Set aside. Juice the first lemon, reserving the second in case it is needed to yield a total of 2 tbsp lemon juice. (Optional: cut a 1-2 inch strip of lemon zest).
  2. Add the kombucha, orange and lemon juice, zest, granulated and brown sugar, vanilla, and spices to the saucepan and mix well.
  3. Add pears to the saucepan and bring the mix to a gentle boil. Reduce heat and simmer, turning pears several times, until a knife or toothpick easily pierces the flesh (~20-25 min). Note: It is not necessary to completely cover the pears. Do not add water as this will delay reduction to a syrup in the next step.
  4. Using a slotted spoon, gently remove pears and transfer them to a platter. Remove the zest and spices and return the sauce to a gentle boil. Reduce the sauce to a syrup (~25-30 min).
  5. Spoon syrup over pears and serve.

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