Poached Pears

 

If you are looking for an easy-to-make dessert that can be prepared ahead of time, then you and your guests will love this simple, yet elegant, poached pear recipe. You can serve them as they are, or dress them up even further with a dollop of vanilla custard, blueberry sauces, a light drizzle of chocolate, or some edible flowers. Experiment and come up with your own signature dessert that is perfect for any occassion.

6 Bosc pears, peeled, stem attached - use only firm pears that are similar in size

3 tablespoons honey

1 teaspoon freshly grated ginger

1 teaspoon whole cloves

1/4 teaspoon ground cinnamon, or 1 whole stick

1 – 2 cups cranberry/raspberry juice

1 – 2 cups red wine (use enough liquid to cover your pears while cooking)

1. Combine all ingredients except for the pears, in a pot that is large enough to hold all 6 pears at once.
2. Cover pot and bring liquid and spices to a boil, reduce heat and add the pears. Simmer covered until pears are tender (check by pricking pear on the bottom) – approx. 1/2 hour, but length of cooking time will depend on the size and firmness of the pears.
3. Gently remove pears from the pot with a slotted spoon and let cool.
4. Cut off a small section from the bottom of each pear so that it will sit flat on dish.
5. Slice each into equal sized segments for an attractive presentation. First, cut each pear in half, but do not get too close to the stem – you want all segments to remain attached.
6. Use a melon-baller to gently core out seeds from each side. Continue to slice into strips. If you prefer to keep the pears whole, use a melon-baller to carefully remove the core from the bottom.

These can be served immediately, or you can make them ahead and store them in the fridge for up to 2 days. (see comments below).  Allow the pears to come to room temperature before serving.

Enjoy!

Sandy King

www.sandyking.ca

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Copyright 2008 Sandy King