Poached Pears, Two Ways « Weekly Gravy

Looking for an elegant dessert that’s healthy, too?

Poached pears are ideal because they’re sweet and hold their shape well during cooking. They can also be topped with a sweet finish or a surprisingly tangy one. Either way, you can wow guests at your next dinner party.

Pears are a filling fruit, high in fiber and a long list of antioxidants. They’re in season in the fall, but can often be found year-round. Bartlett, Bosc or any other variety will work well for this recipe. Just be sure to choose firmer pears so they don’t get soggy after poaching.

Peeled pears can be poached in red or white wine, depending on the color you’d like them to have when cooked, but will be just as delicious using water and spices.

Sweet or Savory Poached Pears

4 firm pears, such as Bosc or Bartlett
1 tablespoon honey
1/4 teaspoon cinnamon
2 ounces dark chocolate, melted
2 tablespoons slivered almonds
2 tablespoons crumbled blue cheese
2 tablespoons honey

Peel pears and core them from the bottom so that the stems remain intact. Place in a large saucepan and cover with water. Add one tablespoon of honey and the cinnamon. Bring to a boil over high heat. Reduce heat to low and simmer for 20 to 25 minutes until fork tender. Carefully remove with slotted spoon and chill in the fridge.

Just before serving, transfer pears to a large plate, standing them upright. For the sweet version, drizzle with equal amounts of melted chocolate and almonds. For the tangy version, sprinkle with crumbled blue cheese and drizzle with honey. Serve immediately.

Yield: 4 servings

More information

Learn more about pears at USA Pears.