Poached Pears with Spiced Caramel Sauce

You can never have too many side dish recipes, so give Poached Pears with Spiced Caramel Sauce a try. One serving contains 449 calories, 3g of protein, and 25g of fat. For $1.51 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of almonds, water, lemon, and a handful of other ingredients are all it takes to make this recipe so tasty. 68 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 5 hours. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Epicurious. Overall, this recipe earns a rather bad spoonacular score of 38%. Similar recipes are Spiced poached pears in chocolate sauce, Pears with Spiced Caramel Sauce, and Spiced Pears with Oranges and Caramel Sauce.

Servings: 6

Preparation duration: 30 minutes

Cooking duration: 270 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preparation Poach pears: Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems attached, and add to pot. Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool.) Make caramel: Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes. Pour sauce through a sieve into a 2-cup measure and cool to just warm. Assemble dessert: Drain pears and pat dry, then transfer to plates. Serve drizzled with sauce and sprinkled with chopped nuts. Cooks' notes: • You can poach pears 2 days ahead and chill, covered, in poaching liquid. Bring pears to room temperature before serving. • Sauce may be made 2 days ahead and chilled, covered. Reheat to warm before serving.

 

Step by step:

Make caramel

1. Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over. Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted. Continue to cook, stirring occasionally with a fork, until a deep golden caramel. Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks. Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes.

2. Pour sauce through a sieve into a 2-cup measure and cool to just warm.

Assemble dessert

1. Drain pears and pat dry, then transfer to plates.

2. Serve drizzled with sauce and sprinkled with chopped nuts.

Poach pears

1. Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips. Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest. Peel pears, leaving stems attached, and add to pot.

2. Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid. (Poached pears will continue to cook a bit as they cool.)

Cooks' notes

1. • You can poach pears 2 days ahead and chill, covered, in poaching liquid. Bring pears to room temperature before serving. • Sauce may be made 2 days ahead and chilled, covered. Reheat to warm before serving.

Nutrition Information:

covered percent of daily need