A simple and delicious dessert to make this fall season is Poached Pears. Serve it as is or with whipped cream, chocolate/caramel sauce, ice cream, or a sprinkling of nuts and honey. These are wonderful combinations. Make it a day ahead and store the pears in the refrigerator with the syrup until ready to serve.
While I was preparing the pears and prepping the ingredients to be added to the pot, the scent of cinnamon, vanilla, and citrus filled the kitchen. Fall was in the air. It intensified as the pears slowly simmered over the hot stove. For the rest of the day, my house had a lovely sweet scent as if I’ve been busy baking all day. I discovered this Poached Pears recipe in Baking With Julia cookbook and have been using it for many years.
Vanilla beans and cinnamon sticks are key ingredients in this recipe and many other fall recipes. On my recent grocery shopping trip I decided to stock up my pantry with these ingredients.
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Serves 4
Ingredients:
4 cups water
2 cups sugar
1 cup white wine
2 cinnamon sticks
1 vanilla bean, partially split lengthwise
2 firm pears {Bartlett, Bosc, Anjou, Forelle}, peeled, halved, and cored
zest {in long strips} and juice of 1 orange
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1. In a large pot over medium heat, combine the wine, water, orange juice and zest, cinnamon sticks, and vanilla bean. Cook until the sugar has dissolved, stir occasionally to help the process.
2. Add the pear halves to the liquid mixture.
3. Cut a round of parchment or wax paper a little larger than the opening of the pot and press it over the top of the pears to help prevent pears from discoloring while cooking.
4. Simmer for 15 to 20 minutes {depending on the ripeness and size of pears}, turning occasionally, until the pears are tender enough to be pierced easily with the tip of a knife.
5. Turn off the heat, set the pot aside to let the pears and liquid cool to room temperature before storing in the refrigerator.
Note: The liquid mixture could be used for another round of poaching. Transfer the cooked pears from the liquid with a slotted spoon to a large bowl and set aside, cover loosely with plastic wrap.
6. {Optional} Remove vanilla bean, cinnamon sticks, and orange zest. Bring poaching liquid to a boil and cook until reduced and thickened, about 20 to 25 minutes. Turn off the heat and set the pot aside with the liquid to cool. Pour cool syrup over pears, store in an air tight container, and refrigerate until ready to serve.
7. Before serving, slice each one of the halved pears, keeping the pieces together, transfer to an individual serving plate/bowl, gently fan the sliced pieces for a pretty presentation, and add a dollop of whipped cream.
On another occasion I like to use smaller pears and poach them whole. Before poaching, core pears and scoop out the seeds from the bottom with a small melon baller.
Serve pears with chocolate sauce and whipped cream.
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Vanilla Bean Whipped Cream
Before discarding the vanilla bean after poaching the pears, take a knife and scrap out the seeds and add it to heavy cream before making whipped cream.
Ingredients:
1 cup heavy cream
1 vanilla bean, cut lengthwise and scrape out the seeds
¼ cup confectioners’ sugar
In a large bowl place cream, vanilla seeds, and confectioners’s sugar. Whisk the mixture with a whisk or an electric mixer until soft peaks form. Serve immediately or cover and refrigerate until ready to serve.
Note:
If you double or triple the recipe, you do not need to change the quantity for the vanilla bean.
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Posted by Kay
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