Felicia Perretti: Poached Pears

Food photographer and ADC Member shares the fruits of her labor

Just to be clear, ADC has no aspirations of starting up a recipe blog, but when New York-based food photographer and ADC Member Felicia Perretti sends us her latest project — delicious poached pears — we couldn’t help but ask for the instructions. We might not be able to make our pears look as good as hers (at least not through the lens of a camera) but at least they’ll taste divine!

“Personally I thought it would be pretty to top a bundt cake with poached pears and drizzle with the poaching liquid over top,” she says. “The French word for this is ‘Frissonne’, meaning that the liquid should be just hot enough to make the surface shiver.”


3 cups water
1 cup brown sugar
1 cinnamon stick
3-4 bosc pears (peeled)
1 star anise


Combine the water, sugar, cinnamon, and star anise in saucepan over low heat. Cook stirring for 2 minutes or until the sugar dissolves. Add the pears and cook covered for 15 minutes or until soft. Use a slotted spoon to remove.

Take the liquid in the pot and transfer to a pan and boil high uncovered for 15 minutes until reduced to half.

Drizzle syrup over pears (or bundt cake) and serve

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