Tuesday, November 16, 2010

Poached Pears

This one turned out to be an light easy dessert that had a nice elegant touch to it.  I made Dessert for three, as I have said in the past one for me one for Kris and one for my kids to stare at in distrust.  This takes a couple of days but really easy plus the house smells great when you poach the pears.

The ingredients:
1 1/2 cups white wine
1 1/2 cups water
1/2 cup brown sugar
1/2 tsp cinnamon (I would have used a cinnamon stick but didn't have any
1 vanilla beans, split lengthwise
2 strips orange peel (from my preserved citrus)
3  Bosc pears, peeled, stems left intact

These are Bosc pears right... yes if you follow this blog this picture is from the archives, but the ones that I took this time didn't turn out as well.  The one above is from a couple of days ago.

For later I whipped Mascarpone Cheese with a little brown Sugar and Vanilla to garnish

Combine white wine (I used Pinot Grigio) water, sugar, cinnamon, a split vanilla bean, and preserved orange rind in 2 quart sauce pan. Bring to boil over high heat, stirring to dissolve sugar. Add peeled pears. Reduce heat to medium-low. Cover pot and simmer until pears are tender, turning pears occasionally, all this takes about 40 minutes. Using slotted spoon, transfer pears to platter. Boil liquid in pot until reduced by half.  strain syrup then pour over poached pears. Chill until cold, turning pears occasionally, I made these the day before I wanted them cold.

When it is time to serve cut the pears in half and take out the seeds them stuff with Mascarpone cheese mixture and drizzle with the thickened sauce.  I heated mine sauce up a little. 


  1. What a perfect summer dessert! Your stock sounds yummy and I bet is smelt fabulous.

  2. I love the simplicity of this. As much as I love to bake, I truly appreciate the joy of eating fruit for dessert! Especially with mascarpone cheese! Thank you for sharing, Bryan. I hope you have a wonderful Wednesday night!