Prep 10 mins
Cook 35 mins
A favourite that I like to make for dinner parties.
- 4 firm pears
- 250 ml orange juice
- 125 ml water
- 125 ml dry white wine
- 4 tablespoons sugar
- 2 strips orange rind
- 125 ml orange liqueur (Grand Marnier for example)
- Peel the pears but leave the stem intact.
- Trim the base so they stand upright.
- I take a teaspoon and take out some of the core too, as it allows the syrup to get right up inside.
- In a saucepan combine the juice, water, sugar, rind and wine.
- Stir over a low heat until the sugar has dissolved then add the pears and simmer for 20 minutes or until the pears are tender.
- Baste with the syrup from time to time.
- Remove the pears and increase the heat under the pan.
- Reduce until the syrup has reached a more sticky saucy consistency.
- Pour this syrup over the pears and allow them to cool then add the orange liqueur.
- When cold remove the orange rind and serve with a little of the syrup spooned over.
Jan, thank you for posting this recipe. This is a dessert to make for dinner parties and can be made even two days in advance. We have really enjoyed the flavors, it reminded me of Crepe Suzette. The cooking time you stated I extended because the pears were very large and I do like poached pears to be soft, so I used my own judgement.Did not have Grand Marnier and used Cointreau.
Loved the pears and the sauce is wonderful! True, there is a lot of sauce but it would impossible to poach the pears w/o lots of liquid. A very nice lighter type dessert. I, also, used Cointreau and it is perfect compliment to the orange flavors. I simmered the pears longer than 20 minutes more like 30. I did sprinkle a wee bit of cinnamon on-couldn't resist-love cinnamon1 Jan, thank you for sharing. Made for the Dessert Event.
Jan, I'm glad we had your pears for dessert this evening. On 24th December!
Thanks a lot for this Christmas dessert! We loved it very much!