The variety of pear and its degree of ripeness will determine how long it takes for a pear to become tender. This dish makes a great low-calorie dessert on its own, but you could also serve the poached pears over vanilla ice cream, pound cake or angel cake. Vanilla beans can be used again if they are rinsed and dried; or you could store them in your sugar canister to flavour your sugar.
Number of servings : 6 to 8
Type of meal : | Desserts | Desserts
Special diet :
6 pears, ripe but firm
2 cups (500 mL) water
2 cups (500 mL) dry white wine
1 cinnamon stick, halved
1 vanilla bean, split open lengthwise
¾ cup (175 mL) honey or sugar
1 lemon, sliced
1 orange, sliced
- Peel pears and cut in half, lengthwise. Remove core. (A melon baller works well for this.)
- Place water, wine, cinnamon, vanilla, honey, lemon slices and orange slices in a saucepan, then bring to a boil. Add pears and cook for 15 to 30 minutes, or until tender when pierced with a knife. Remove pears to a bowl.
- Return pan to heat and cook, uncovered, on medium heat until cooking liquid is syrupy and reduced by about half. Strain liquid over pears. Serve warm or cold.