Perfect Poached Pears are possibly the most elegant and the easiest fall dessert. This dish comes together with just minutes of prep time with a flavorful broth of red wine, orange juice, lemon peel and cinnamon sticks. Classy. Easy. Elegant. Healthy. Most of all, delicious!
I have wanted to try poaching pears for 50 years.
As a little girl I thought they looked so elegant in my mom’s issue of Gourmet magazine. I would daydream and picture myself in a pretty white apron serving these beauties to all my guests and getting not just Oooohs and Aaaahs, but applause!
I was worried that this dish wouldn’t live up to the scene in my head. I was wrong. It was even better. Okay, I admit I didn’t have a white lacy apron over my black satin cocktail dress with heels and silk stockings. I didn’t serve them on my grandmother’s silver tray. I didn’t have a room full of foodies cheering as I waltzed to the table, smiling graciously.
But the Hubs and my son ate every last bite – even the lemon peel. And that scene was even better than the one I had dreamed.
I served these up with a cinnamon ice cream for my family and ate mine without – either way these truly are stunningly good. The surprise is the lemon peel. I added it just for flavor – but it turns out that it is also edible and as delicious as the pears!
Our family was lucky enough to live in a valley that grows most of the pears Americans eat – the Hood River Valley. Our friends still own an orchard there and have a fruit business which they appropriately named The Fruit Company. Their fruit is superb and I highly recommend ordering some for gifts this holiday season – especially their pears, which truly can’t be beat. And No, they are not paying me to say this and they don’t even know I am writing this post. But their fruit is the best out there, and you won’t be disappointed if you order a basket or box. Do yourself a favor and order their chocolate dipped pears right now!
Happy Fall all!
— posted by Donna
PERFECT POACHED PEARS
3 cups red wine (I used pinot noir)
1 cup orange juice
1 cup apple juice
3 whole cloves
2 cinnamon sticks
the peel from one lemon (shaved off in strips with no white pith and only yellow peel)
One vanilla bean, sliced in half lengthwise
Four large firm but ripe Bosc pears (or other favorite pears)
Bring all ingredients to a boil in a large skillet. Reduce to a simmer and simmer 5 minutes.
Peel the pears and cut in half lengthwise. Scoop out the core with a melon baller.
Add pears to skillet and simmer for 15 minutes. Turn pears over and simmer another 10 or 15 minutes, until fork tender.
I want to try these other poached pears: