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tamarind poached pears recipe

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Author Paula Bendfeldt-Diaz


  • For Tamarind Poached Pears
  • ½ cup of sugar
  • ¾ cup tamarind concentrate you can find this in most Latino or Mexican markets and can be substituted tamarind paste or pulp
  • 4 cups of water
  • ½ teaspoon vanilla extract
  • Juice of ½ lemon
  • 6 firm pears I used Bosc
  • For Pear Cream
  • 2 pears peeled and core removed
  • 2 tablespoons of honey
  • 5 teaspoons cold water
  • 2 tablespoons unsalted butter
  • ½ cup Greek yogurt


  1. In a large saucepan heat the water and add the sugar moving until it dissolves.
  2. Add ½ cup of tamarind concentrate, the vanilla extract and the lemon juice.
  3. Peel the pears leaving the stems and place in the saucepan.
  4. Bring water to a boil.
  5. Cover and reduce heat.
  6. Let simmer for 15-20 minutes or until pears are tender.
  7. Remove pears from water.
  8. Reserve 1 cup of the pear water and discard the rest.
  9. Add ¼ tamarind concentrate to the water and continue simmering uncovered until the tamarind syrup reaches desired consistency (about 10-15 minutes).
  10. If you re using tamarind pulp you might need to add more sugar.
  11. While pears are poaching start preparing the Pear Cream.
  12. Peel, remove the core and cut the pears into small pieces.
  13. Heat a medium saucepan with half the butter.
  14. Once the butter starts to bubble, add the pears and honey.
  15. Stir and cook for two minutes.
  16. Add the water, turn the heat down to a gentle simmer, cover with a lid and cook for 10 minutes, stirring occasionally.
  17. Remove the saucepan from the heat, dice the rest of the cold butter and add to the cooked pears, move until the butter dissolves.
  18. Transfer the cooked pears to a blender and blend until smooth.
  19. Once the puree is completely cold whisk in the yoghurt and refrigerate until needed.
  20. When serving drizzle poached pears wit the tamarind syrup and add two tablespoons of pear cream on the side.