Poached Pears

Recipe Ingredients

1 cup	198g / 7oz	Sugar
1/2		Vanilla bean - split in half
1		Cinnamon stick
1 tablespoon	15ml	Orange peel in thin strips
1 tablespoon	15ml	Lemon juice
4		Seckel pears - peeled
1/4 cup	59ml	Ruby port
8 teaspoons	40ml	Vanilla yogurt
4 teaspoons	20ml	Chestnut honey
		Spongecake for serving - see * Note

Recipe Instructions

* Note: Use a 2-inch round cutter to cut circles from a home-baked or purchased spongecake.

Combine the sugar, 3 cups water, vanilla bean, cinnamon stick, orange peel and lemon juice in a 2-quart saucepan. Simmer until the syrup is clear, 2 minutes.

Add the pears; bring to a simmer. Place a circle of parchment paper over the pears. Cover the pan and simmer until the pears are tender, 30 minutes. Add the port. Place the pears and liquid in a bowl so that the pears are submerged. Place another parchment round on the pears. Cover; chill overnight.

Remove the pears from the syrup. Reduce the syrup in a small saucepan over medium-high heat to 1 cup. Cool, then chill.

To serve, cut the pears in half and scoop out the seeds. Cut each pear half into thirds and fan out on top of each spongecake round. Place a teaspoon of yogurt on top, then a half teaspoon of the honey. Drizzle the chilled syrup around each cake round.

This recipe yields 8 servings.

Each serving, pears only: 160 calories; 3 mg. sodium; 1 mg. cholesterol; 0 fat; 0 saturated fat; 39 grams carbohydrates; 0 protein; 1.75 grams fiber.

Source:
The Los Angeles Times, 12-04-2002

Rating

Average rating:

3 (3 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.