• Moroccan Poached Pears with Prunes

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    Moroccan Poached Pears with Prunes
    Prep: 15 min Cook: 35 min Servings: 4
    by Amos Miller
    101 recipes
    Poached pears are always an elegant dessert, but this super simple recipe is simply the best! This easy prep dish can be made a couple of days ahead of service, and you guests will be totally blown away, as mine have been. My dear friend, Paula Wolfert was given this recipe by Chef Fatima Mountassamin of the restaurant Le Tobsil in Marrakech and you will find it in her recent book, The Food of Morocco. Enjoy!


    • 1-1/4 C granulated sugar
    • 1/2 a navel orange, skin on, sliced 1/2 an inch thick
    • 1 3-inch stick of cinnamon
    • 1 large clove
    • 1 small bay leaf
    • 1 Tbs fresh lemon juice
    • 4 to 6 Bartlett or Bosc pears
    • 12 pitted prunes
    • 8 C water


    1. Combine the water, sugar, orange slices,cinnamon stick, clove, bay leaf and lemon juice in a large saucepan. Bring to a boil. Remove from the heat.
    2. Meanwhile, using an apple corer or long thin knife, remove the core from the bottom of one pear, but do not pierce the top of the pear and keep the stem intact
    3. Peel the pear and add to the sauce pan
    4. Repeat with the remaining pears
    5. Return the pan to the stove and set over medium heat
    6. Add the prunes and simmer about 20 minutes - until the pears are tender, but not soft.
    7. Remove the pan from the heat and allow to cool slightly
    8. With a slotted spoon, carefully remove the pears and prunes to a bowl
    9. Boil the remaining syrup over medium-high heat until reduced to 1 1/2 Cs - about 15 minutes
    10. Strain the syrup over the pears and prunes
    11. Cover and refrigerate
    12. Prior to serving, return the pears to room temperature
    13. SERVE with a light cookie or a dollop of real vanilla bean custard

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