Prep 15 mins
Cook 20 mins
From my long-lost treasure trove of recipes recently found, but orig found on the net at a source I cannot now recall. Poached pears have long been a favorite dessert choice for me, esp for a dinner party when I want an elegant dessert as the finale of a hearty meal. Many others feel the same & there are many choices here on RZ, but this one is new to me & appealing w/the use of the optional brandy. (Time does not include time for syrup to cool & refrigeration of pears overnight) Enjoy!
- 2 large pears (firm but ripe, peeled, halved & cored)
- 2 tablespoons lemon juice
- 1 cup water
- 1⁄2 cup dry white wine
- 5 tablespoons honey
- 1⁄2 vanilla bean (split & scraped, pod reserved)
- 1⁄2 small cinnamon stick
- 1 cup sour cream
- 1 tablespoon brown sugar
- 1 tablespoon brandy (or dark rum) (optional)
- In a lrg bowl, toss pear halves w/lemon juice & set aside.
- In a med saucepan, combine water, wine & honey. Add vanilla seeds & pod & cinnamon stick. Stir over med heat til honey dissolves & add pears.
- Cover mixture & reduce heat to med-low. Simmer til pears are just tender when pierced, turning when halfway through cooking (about 15 min). Using slotted spoon, transfer pears to lrg bowl.
- Boil poaching liquid til reduced to slightly syrup consistency (about 2 min) & set aside to cool.
- Pour syrup over pears. Cover & refrigerate overnight or up to 24 hours.
- Whisk sour cream, sugar & brandy (if using) in lrg bowl till smooth. Whisk in 1 to 1 1/2 tbsp chilled poaching syrup.
- To Serve; Place ea pear half on a dessert plate. Thinly slice ea half lengthwise, leaving slices attached at stem end. Gently press on pears to fan slightly. Spoon some syrup over ea pear half, spoon sour cream mixture beside them & serve.
I be honest I didn't know if I should give this 4 stars or 5... the vanilla/ cinnamon flavour in the pears was outstanding.. DO use a vinilla pod and not be tempted to put in extract at al, becuase the favour of the vanilla really needs to come though. My biggest problem is that friends came over and some adored it and some didn't, so I think that personal taste has a lot to do with this. I personally would have given it a 5... 2 others said 4. I didn't use the brandy in the sour crem mix and liked it without... lovely balance of flavours. Please see my rating system: 4 stars for a great dessert that would be excellently suited to a a hot summer's day to be enjoyed sitting in the shade after a BBQ. This for me, hit the spot, I need to make it again on different guineapigs (um... tasters) to determine once and for all if this can to be upgraded to a 5 or not. Thanks!