Recipe courtesy of Elena Besser
Recipe courtesy of Elena Besser
Watch how to make this recipe.
Rosemary Poached Pears
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- Level: Easy
- Total: 2 hr 10 min
- Active: 20 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 277
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 4 g
- Sugar
- 54 g
- Protein
- 1 g
- Cholesterol
- 12 mg
- Sodium
- 399 mg
Poached pears are a wonderful holiday dessert that look impressive but require minimal prep. In this recipe a simple poaching liquid uses ingredients you may already have in your pantry, including a rosemary-infused sugar syrup. You prepare the dessert several days in advance to help make holiday entertaining a breeze.
- Level: Easy
- Total: 2 hr 10 min
- Active: 20 min
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 277
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 62 g
- Dietary Fiber
- 4 g
- Sugar
- 54 g
- Protein
- 1 g
- Cholesterol
- 12 mg
- Sodium
- 399 mg
Ingredients
Rosemary Simple Syrup:
Directions
- Peel the zest from the limes with a vegetable peeler. Place the zest in a medium saucepan and squeeze in the lime juice. Add the rosemary simple syrup, cranberry-apple juice, cinnamon sticks, vanilla bean and a pinch of salt. Add the pears and bring to a boil over medium heat. Once boiling, reduce to a simmer and cook at a low heat until the pears are tender but still hold their shape, about 20 minutes.
- Remove the pears from the liquid with a slotted spoon. Bring the liquid to a boil. Cook until reduced to a syrupy consistency, 15 to 20 minutes more. Strain and discard the solids.
- You can serve the pears and syrup warm, room temperature or chilled. To serve, place 1 or 2 pear halves into each serving bowl, top with the reduced liquid and a scoop of vanilla ice cream. Enjoy!
Rosemary Simple Syrup:
- Combine the sugar, rosemary and 2 cups water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved. Remove from the heat and allow to steep for 45 minutes to 1 hour. Transfer the syrup to a squeeze bottle or airtight container and store in the refrigerator for up to 1 month. Strain out the rosemary before using. Makes 2 cups.
