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  • Poached Pears

    1 vote
    Poached Pears
    Prep: 15 min Cook: 15 min Servings: 8
    by Salad Foodie
    390 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.

    Ingredients

    • 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

    Directions

    1. In a large skillet combine water, sugar, wine, cinnamon and vanilla.
    2. Bring to boiling, add pears. Reduce heat, cover and simmer 10-15 minutes or til pears are tender (do not overcook.)
    3. Remove cinnamon. Serve warm or chilled. To serve, place a pear half in each dessert dish and spoon poaching liquid over each.
    4. (Optional: thin chocolate sauce drizzled on top for special occasions.)
    5. 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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