Poached Pears with Caramel Sauce

This is one of my family’s very favorite dishes. It’s good all year round, and it looks beautiful. If you’re counting calories, skip the sauce. The pears, by themselves, with some crushed pecans on top are a great dessert.

I really recommend getting a good apple corer for this recipe. It’s difficult to core a pear. However, if not, you can cut the pears in half and cut out the cores for the best presentation.

Poached Pears with Caramel Sauce

Ingredients:

  • 4 Large Fresh Pears (any kind you want – if you have a local farmer’s market, fresh, local pears work best)
  • 2 Cups Brown Sugar
  • 1 Cup Heavy Cream
  • 1 Pinch of Salt
  • 2 Teaspoons Ginger

Caramel Sauce Ingredients

(or make the healthier version with coconut sugar ahead of time, found here):

  • 2 Teaspoons Cinnamon
  • 1 Stick of Butter

Instructions:

  1. Mise en place: Peel and core your pears; set out a large sauce pan and a medium sauce pan; set out measuring tools and serving plates; set all ingredients out within easy reach of your stove.
  2. Poach pears. Place pears in large saucepan and fill it with enough water to cover them. Add cinnamon and ginger and a pinch of salt to the water. Simmer pears on medium – medium/low for 15 minutes, or until tender, but not falling apart.
    • Meanwhile…
  3. Make caramel. (You may want to wait about 5 minutes after the pears begin poaching so that the timing of your caramel sauce is close to the pears finishing)  Melt 1 stick of butter on low heat, sliced to melt faster, in a medium saucepan. Whisk in heavy cream and brown sugar, one cup at a time. Stir for 5 minutes on low heat, and then turn the heat up to medium/low, and continue to stir caramel for another 3-5 minutes until well blended.  DO NOT OVERCOOK. Remove saucepan from heat.
  4. Remove pears from water with a large slotted spoon and carefully place each onto it’s own serving plate right-side-up for best presentation.
  5. Add caramel sauce using a small ladle. Drizzle sauce back and forth over the pear, decoratively getting sauce in lines and swirls onto the plate as well. Make sure to get lots of sauce into the core.

Serve hot.

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