Desserts: Poached pears are easy and elegant

Poached pears make an easy prep-ahead dessert for weeknight meals. Or top them with caramel sauce, goat cheese and syrup to produce a dinner-party finale.

VANILLA POACHED PEARS

Recipe adapted from “Tyler Florence Family Meal: Bringing People Together Never Tasted Better” (Rodale, 2010).

Makes 4 to 8 servings.

3 cups sugar

1 cinnamon stick

1 lemon, thinly sliced

5 cups water

1 vanilla bean

4 firm pears (Bosc or Bartlett)

Garnishes:

Caramel sauce

Goat cheese

Sugared pecans

To make poaching liquid: In large saucepan, combine sugar, cinnamon, lemon slices and water. Split vanilla bean length-wise. Scrape seeds into pan. Add pod. Bring to a boil, stirring occasionally until sugar dissolves.

To prepare pears: Peel pears. Cut into halves through stem. Using melon baller, scoop out cores. Add pears to poaching liquid. Reduce heat to a simmer. Cook for 8 minutes or until pears are just tender. (Note: Tip of paring knife will go through flesh of pear with just a little resistance.) Remove pan from heat. Let pears cool in poaching liquid for 45 minutes.

To store: If preparing in advance, transfer pears and poaching liquid to container. Cover. Refrigerate for up to 2 days.

To serve: About 1 hour before serving, remove from refrigerator. Allow to come to room tempera-ture. Swirl 2 tablespoons caramel sauce onto each

of 8 plates. Top with 1 pear half, cut side up. Spoon 1 tablespoon softened goat cheese into center. Drizzle with a little poaching syrup. Sprinkle with sugared pecans.

This site is hosted by (click on the graphic for more information)

Return from desserts to Home Page

If you want to increase your site popularity and gain thousands of visitors = check out these sites: