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Most of us are looking for a healthy sweet treat that won’t break the nutrition bank. I was floored when I recently tasted poached pears. An inherently sweet and nourishing main ingredient, pears are high in fiber. This simple combination helps to make a little taste go a long way. Plus, a modified version with minimal added sweetness and intense creative flavorings yields the most satisfying dessert. This recipe is sure to win over any crowd at your table, health conscious or not.
4 Bosc pears, with stems
1 750-milliliter bottle red wine (a variety you enjoy drinking; Baron Herzog Cabernet Sauvignon pairs well)
1/4 cup Gefen Maple Syrup (or any liquid sweetener, such as date syrup or agave)
8 whole cloves
2 star anise
star anise
whipped cream (dairy or pareve)
chopped pistachios (or any nut, e.g., walnuts, almonds, hazelnuts)
Peel the pears, leaving the stems attached. In a medium saucepan over medium heat, place the wine and seasoning ingredients. Stir to combine. Place the pears into the saucepan standing straight, making sure they’re fully submerged in the liquid. Cook for 30–40 minutes, until tender.
Using a slotted spoon, remove the pears from the syrup. Increase heat to high and boil the syrup for about 15 minutes until the liquid is reduced.
When ready to serve, spoon the syrup over the pears. For an optional garnish, add a dollop of whipped cream, nuts, and/or star anise.
Photography by Beth Warren
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