Last week, I posted Frrrozen Hot Chocolate from the Sweet Serendipity Cookbook. This cookbook has so many delightfully sinful recipes, I had to try another one. We are pear lovers in this family–Bosc… Bartlett…Asian…I love them all!
As #1 Son was flipping through my cookbook, his little boy excitement came through when he came to this recipe. Since it has been pretty hot lately, I decided it was time to try this light, refreshing dessert. No oven required. A stovetop is all you need here. The poached pears in a spicy and sweet syrup were so flavorful and satisfying. I don’t know about you, but the only other way I have ever thought of eating a pear is fresh and raw. These poached pears can be served warm or chilled–great either way. A dollop of whipped cream or ice cream would compliment these pears nicely, but I loved them in their simple state, with just a kiss of toasted almonds. If you love pears, you must try these.
- 4 firm pears, such as Bartlett
- 2 cups sugar
- 4 cups water
- 1 tablespoon lemon juice (about half a lemon)
- 6 whole cloves
- 1 cinnamon stick
- 2 oz. (4 teaspoons) slivered almonds
- Whipped cream (optional)
- Peel the pears, leaving on the stems, if possible. this is not required for the recipe, it just makes a more elegant presentation. Cut them in half, top to bottom, and core.
- In a medium saucepan, bring the sugar and water to a boil. Add the lemon juice, cloves and cinnamon, making sure the sugar is completely dissolved.
- Carefully add the pears to the sugar syrup, cut side down. Place a plate or lid over the pears to keep them submerged and boil for 5 minutes.
- Reduce the heat to a simmer and continue cooking until the pears are soft but not mushy, about 30 minutes. Reserve the syrup.
- Meanwhile, toast the almonds in a skillet over medium heat, making sure not to burn them.
- Serve two pear halves hot, warm or chilled in a dessert dish sprinkled with a teaspoonful of almonds.
- You may also, if you like, reduce the syrup by half by simmering over medium heat and spoon over pears when serving. Prepared pers may be refrigerated with a bit of syrup in a covered container for up to 3 days.