Here is a reliably tasty recipe for luscious and elegant poached pears.
This recipe came to me via my friend Elise, blogger at Much Ado About Stuffing.
She is a fearless kosher cook with an endless array of great recipes up her sleeve.
I love this recipe because it is not hugely decadent but it’s still packed with flavor. It is super flexible, especially when it comes to adding a topping after the pears come out of the oven.
I picked up some sweet and spicy pecans and threw them into my food processor with parave (non-dairy) ginger cookies I find at Whole Foods.
I also threw some dried cranberries in with the juice before placing the pan in the oven. A little more color is a good thing, always.
Top the pears however you like, but add the crumbled topping after the pears come out of the oven.
Plate these these beauties with cookies, sliced chocolate pound cake, or ice cream (dairy or parave).
After a heavy meal, it is a great way to serve fruit, especially when the markets are abundant with succulent and local pears to chose from.
Poached Pears The Easy Way
- Ripe Pears. (1/2 to one per person)
- Pear Nectar (or any other fruit juice you have)
- Cinnamon or Nutmeg
- Optional: Piece of Vanilla bean or Vanilla extract
- Preheat oven to 375
- Using a vegetable peeler, peel the pears, and cut them in half the long way (if you can keep the stems intact they look prettier. Taste the same).
- Use a teaspoon or a melon baller to scoop out seedy core.
- Arrange pear halves flat side down in baking pan.
- Pour pear nectar into pan, to the depth of about an inch, or almost to the top of the pears.
- Drizzle with honey, dust with spices, add optional Vanilla.
- Bake for about 45 minutes to an hour until the pears are soft, and the liquid is reduced to a thick syrup.
- turn off oven and leave pears in until dessert time, or use warming drawer. (Its not just for aluminum foil any more.)
- Or, refrigerate pears and syrup until you need them or keep them warm in a warming draw, or rewarm before serving.