Poached Pears with Creamy Pecan Sauce

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  • Level: Easy
  • Total: 1 hr 45 min
  • Prep: 15 min
  • Inactive: 30 min
  • Cook: 1 hr
  • Yield: 6 to 8 servings
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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


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

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