Poached Pears

Prep Time:

10m

Bake/Cook Time:

30m

Yield:

4 pears

Simplicity and elegance come together in a delicious way with this Poached Pears recipe. Incredibly easy to make, this Poached Pears recipe is low in sugar and high in flavor. Poached Pears taste especially amazing when served with vanilla ice cream, homemade whipped cream, or an espresso. This recipe calls for Bosc pears specifically, as they hold their shape well when poached. This vintage recipe first appeared in the 1986 edition of Homemade Good News Cookbook.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

4 ripe, but firm, Bosc pears
1 lemon, cut in half
2 cups dry white wine
2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
1 1/2 teaspoons vanilla extract
2 tablespoons Creme De Cassis or Chambord Liqueur
1, 2-inch strip lemon peel

Directions

Use a vegetable peeler and carefully remove skin from pears.
Cut a small slice from bottom of pears to make a flat base.
Cut lemon in half and rub half of lemon over peeled pears.
Squeeze juice from other half of lemon into a saucepan that is large enough to hold pears.
Add remaining ingredients to saucepan (except pears).
Bring mixture to a boil, whisking occasionally to dissolve sugar.
Once boiling, reduce heat to a simmer.
Add pears and cover. Simmer on low for 30 minutes.
Pears should be tender but not mushy.
Remove pears from liquid and let cool at room temperature, occasionally pour some of poaching liquid over pears as they cool.