Poached PearsPrep: 15 min Cook: 15 min Servings: 8by Salad Foodie390 recipes>
A favorite fall dessert or breakfast fruit when pears are in season. This is a Better Homes and Garden Cookbook recipe, and the only liberty I take at times is to replace part or all of the sugar with Splenda (depending on guests and their diet requirements.) I often double the recipe (and 4 x the poaching liquid) and store pears in pint mason jars in the fridge - they’ll last several weeks and make a nice breakfast fruit. As a dessert, you can make them dinner show-stoppers by zigzagging chocolate on top - sorry I didn't have any on hand for the photo shoot! Bosc pears are my favorite in this easy but elegant fruit dish, and cooking apples can also be subbed for the pears.
- 3/4 cup water
- 1/3 cup sugar
- 1/4 cup sweet white wine (or orange juice)
- 2 ½ to 3 inches stick cinnamon
- 1 teaspoon vanilla
- 4 medium Bosc or Bartlett pears, peeled , halved and cored
- In a large skillet combine water, sugar, wine, cinnamon and vanilla.
- Bring to boiling, add pears. Reduce heat, cover and simmer 10-15 minutes or til pears are tender (do not overcook.)
- Remove cinnamon. Serve warm or chilled. To serve, place a pear half in each dessert dish and spoon poaching liquid over each.
- (Optional: thin chocolate sauce drizzled on top for special occasions.)
- NOTE: Depending on size of pears, one half pear and its poaching liquid is one serving, but hungry folks will need both halves!
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