Poached Pears with Creamy Pecan Sauce

Total Time:
1 hr 45 min
Prep:
15 min
Inactive:
30 min
Cook:
1 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Poaching liquid:
  • 5 cups water, plus more as needed
  • 1/2 cup packed light brown sugar
  • 6 ripe but firm pears, such as Bosc or Anjou, peeled, halved lengthwise and cored
  • 1 lemon
  • Creamy Pecan Sauce:
  • 3/4 cup packed light brown sugar
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 1 cup toasted pecan halves
  • Pinch kosher salt
Directions

To poach the pears: In a large pot, combine the water and sugar over medium-high heat. Using a vegetable peeler, cut wide strips of lemon zest from the lemon and add to the pot along with the juice of the whole lemon. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer. Submerge pears in the simmering liquid, adding more water, if necessary, to just cover the pears. Cut a piece of parchment paper into a circle just large enough to cover the pot. Ease the paper down into the pot until it is touching the surface of the liquid. Simmer the pears until a knife inserted directly into a pear meets little resistance, about 30 minutes. Remove the pot from the heat and cool the pears completely in the poaching liquid.

To make the sauce: In a saucepan, over high heat, combine the brown sugar and water and bring it to a boil. Reduce heat to medium and simmer until the sauce is reduced, thicker and takes on a dark golden brown color, about 8 to 10 minutes. Carefully stir in cream, reduce the heat to medium-low and simmer until very thick, 2 to 3 minutes more. Stir in the toasted pecans and salt.

Serve 1 to 2 pear halves per person, drizzled with the creamy pecan caramel sauce.


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    Recipe courtesy of Melissa d'Arabian