Ingredients
Pears:
- 6 ripe Bartlett pears
- 1 (750 ml) bottle full-bodied red wine
- 1/2 cup sugar
- 2 cinnamon sticks
- 1 (1-inch) wide strip orange peel
Filling:
- 3 ounces cream cheese
- 1/4 cup sugar
- 1 teaspoon brandy
- 1/4 cup heavy cream, whipped
Sauce:
- 1 pint strawberries, tops removed
- 1/4 cup sugar
Directions
Pears: Peel the pears and core them whole using a melon baller to scoop out the pulp from the bottom. In a large saucepan, place the wine, sugar, cinnamon sticks and orange peel and bring to a boil. Turn the heat down to low and add the pears. Simmer them for about 30 minutes until fork tender. Baste the pears occasionally to make sure they absorb the wine evenly. Remove the pears from the poaching liquid, remove the cinnamon stick and reduce the liquid to 1 cup. Set it aside to cool.
Filling: Place the cream cheese, sugar and brandy in a food processor and blend. Transfer it to a bowl and fold in the whipped cream. Place it in a pastry bag with a plain tip and fill the pears. Place them in a shallow serving bowl and pour the reduced liquid over them. Chill.
Sauce: Puree the strawberries with the sugar and chill. To serve the dish, cover the pears with the strawberry puree.
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By kath_8531810
Redding, CA
on October 27, 2011
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AWESOME, AMAZING, REMARKABLE!!! I would rate it a 10 if I could! I can't say enough about this recepie! I made it for guests & there was an audible "YUM" with each bite! I have made this several times, with great raves each time! I have even made small changes, using differrent types of red wine, just make sure it is a wine you like to drink. I love cream cheese so I use 8 oz. I have tried different types of pear and all work great, as long as they arent too ripe or too hard, just make sure they are ALL the same & adjust your cooking time accordingly.
The only complaint I have had is finding this recepie, it doesnt come up if you put in "Poached pears" (even thought 83 others come up.
This recepie is definately worth trying!
By fistiky
flushing, NY
on August 25, 2010
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This is an amazing dessert, extremely tasty as well as elegant in its appearance. A must try for an at home dinner and especially to impress anyone.
By pxrising
Plymouth, MI
on April 14, 2010
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I changed this up a bit, because I thought white wine poached pears would be more visually appealing with the red strawberry topping. I used Moscoto wine for the poaching and used frangelico instead of the brandy in the cream filling. Any oh my, it was absolutely delightful. An easy and elegant dessert, and a perfect ending to a Spanish meal I cooked for friends--paella, etc. I will definitely do this often.
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