Poached pears recipe

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It’s amazing to really utilize fruits with their natural sugars for sweetening things. This recipe is a classic example of just how sweet oranges and pears are on their own—and how much sweeter they get when cooked together. You seriously won’t believe that there is no added sugar, honey, etc. in this recipe.

Ingredients

  • 3 cups (750 ml) fresh-squeezed orange juice (no added sugar)
  • 3 cups (750 ml) water
  • 1 (2-inch, 4 cm) piece ginger, peeled
  • 4 ripe (but not mushy) Bosc or Anjou pears, peeled and cored
  • 5 whole cloves
  • 1 stick cinnamon
  • 1 orange zest
How to Make It
  1. Place all ingredients in a small saucepan, ensuring that all the pears are completely covered with liquid.
  2. Cut a circular piece of parchment paper that fits inside the 8- or 9-inch (20- or 23-cm) spring-form pan to keep pears from being exposed to air (if the pears are not covered with something liquid or parchment they will brown).
  3. Bring heat to a simmer, and let poach in liquid for about 30 minutes or until soft—not mushy.
  4. Remove pears from liquid, and bring remaining liquid to a boil.
  5. Reduce heat to a simmer, and allow to reduce by ½ to ¾, or until liquid is nice and syrupy.
  6. Remove cinnamon stick and pour syrup over pears and garnish with a sprinkle of cinnamon and/or some orange zest to serve.
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