Is It Really Necessary To Peel Pears Before Poaching Them?

Peeling pears before poaching is pretty standard practice, and not without good reason. For one, no skin allows the fruit to absorb flavors more efficiently. Without the skin acting as a barrier, the poaching liquid infuses directly into the flesh, creating a more evenly flavored result. Whether you're letting your pears simmer in spiced wine, simple syrup, or honeyed tea, every bite will better carry the full depth of the chosen flavors without skin standing in the way. To find out more about poaching pears, Food Republic spoke to Adriano Zumbo, world-renowned pâtissier.

Another thing to take into account is peeling affects texture. Zumbo explained, "Peeling can lead to a slightly softer texture and faster cooking." Without the skin, pears can soften into a delicate and melt-in-your-mouth consistency. This is especially important for recipes that call for a smooth final result, as poached pears served with mascarpone or crème anglaise, the single-ingredient sauce Ina Garten uses for heavenly desserts.

And, peeled pears tend to take on a more polished, elegant look — a key factor if presentation is a priority. They even take on a beautiful translucency in the poaching liquid, making them perfect for occasions when you're trying to impress.

Keeping the skin on while poaching might seem unconventional, but it has its own unique benefits. For one, the skin helps the pear maintain its structure, which is useful when working with softer varieties that tend to break down easily. If the goal is a firmer texture, keeping the skin intact provides a natural reinforcement, helping the pear hold its shape during cooking. And just as the skin protects the fruit during poaching, proper storage plays a key role in maintaining quality — storing pears for ultimate freshness (in a paper bag in the crisper) ensures they stay firm.

There are two primary advantages to leaving skin on, according to Zumbo. "Unpeeled pears retain more nutrients and have a rustic appearance," he said. The skin also adds an interesting contrast in texture — a slight chewiness that gives way to the tender flesh underneath.

And from a nutritional standpoint, leaving the skin on is the better choice. Pear skins are packed with fiber, antioxidants, and vitamins, which means skipping the peeling step preserves more of the fruit's natural goodness. Plus, it reduces food waste — a win for both the environment and your grocery bill.

Ultimately, whether to peel or not depends on the desired outcome. For a refined, delicate texture and full flavor absorption, peeling is the better choice. For a heartier texture, a more rustic look, and added nutrients, keeping the skin on is a great alternative. And if Adriano Zumbo says it's entirely optional, then the choice is ripe for the picking.