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Spiced cider-poached pears

7
Points®
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
2
Difficulty
Moderate
This delicious dessert is a make-ahead wonder. Preparing the pears a day or two in advance allows them to cool in the syrup and soak up its flavors. Look for firm but ripe pears, with a sweet aroma. Bartlett and D'Anjou are great varieties that work well when cooked. Carefully peeling and coring the pears will make the best presentation. These are ideal for special meals when every bite can be savored. Serve with a dollop of creme fraiche or frozen yogurt for an after-dinner treat or use over French toast, waffles or pancakes for a break-out breakfast item. The sweet and tender spiced pears are wonderful warm or at room temperature.

Ingredients

Pear

2 medium, ripe

Apple cider

2 cup(s), do not use apple juice

Cinnamon stick

1 average

Ground cloves

⅛ tsp

Ground nutmeg

⅛ tsp

Honey

1 tsp

Instructions

  1. Peel the pears with a vegetable peeler or a sharp paring knife, then core them by using a melon baller or a grapefruit spoon to dig up into the bottom of the pear, carving out the seeds and core. Work carefully and slowly, pulling out little bits at a time, to avoid splitting the flesh.
  2. Place the pears, cider, cinnamon stick, cloves and nutmeg in a large saucepan; bring to a simmer over medium-high heat. Cover, reduce the heat, and simmer slowly until the pears are tender when pierced with a fork, about 25 minutes.
  3. Use a slotted spoon to transfer the pears to a container or mixing bowl; set aside.
  4. Discard the cinnamon stick and cloves; stir the honey into the poaching liquid. Bring to a low boil over medium-high heat.
  5. Boil until reduced to 1/2 cup, about 6 minutes. Pour over the pears, cool, cover and refrigerate overnight or up to 3 days. To serve, place each pear in individual serving bowl and pour half the liquid over each pear.

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