Honey-Poached Pears With Brown Sugar Cream (#7)

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!

• Ready In: 35 mins
• Serves: 4
• Yields: 4 Pear Halves

Ingredients

• 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)

Directions

1. In a lrg bowl, toss pear halves w/lemon juice & set aside.
2. In a med saucepan, combine water, wine & honey. Add vanilla seeds & pod & cinnamon stick. Stir over med heat til honey dissolves & add pears.
3. 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.
4. Boil poaching liquid til reduced to slightly syrup consistency (about 2 min) & set aside to cool.
5. Pour syrup over pears. Cover & refrigerate overnight or up to 24 hours.
6. Whisk sour cream, sugar & brandy (if using) in lrg bowl till smooth. Whisk in 1 to 1 1/2 tbsp chilled poaching syrup.
7. 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.