Geuze-Poached Pears with Vanilla and Cinnamon

By AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

Classic pears gently simmered in sour Geuze beer and finished with a sweet vanilla-cinnamon syrup. This Belgian-inspired recipe, ready in about 40 minutes, layers pears, Geuze beer, apple juice into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 150 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 firm (Bosc or Bartlett), peeled and cored pears
• 1 cup Geuze beer
• 1/2 cup apple juice
• 1/4 cup honey
• 1, split and seeds scraped vanilla bean
• 1 cinnamon stick
• 1/4 teaspoon ground cinnamon
• 1/4 cup raisins

Instructions

1. Step 1: Place the pears, 1 cup Geuze beer, 1/2 cup apple juice, 1/4 cup honey, 1 vanilla bean (with seeds), 1 cinnamon stick, and 1/4 teaspoon ground cinnamon in a saucepan. Bring to a gentle simmer over medium heat.
2. Step 2: Reduce heat to low, cover, and poach the pears for 20-25 minutes until tender when pierced with a knife, turning them occasionally to ensure even cooking.
3. Step 3: Remove the pears from the poaching liquid and set aside. Strain the poaching liquid through a fine-mesh sieve into a clean saucepan, discarding the solids.
4. Step 4: Return the strained liquid to the stove and simmer over medium heat for 10-15 minutes until reduced to about 1/2 cup, stirring occasionally. Stir in 1/4 cup raisins and cook for 2 more minutes until the raisins plump up. Serve the poached pears warm with the reduced Geuze syrup spooned over them.