These spiced poached pears are an elegant, gently sweet dessert that makes a delicious and refreshing finish to a festive meal. Poached in a warm, subtly spiced syrup, they have a delicate flavour that pairs beautifully with this soft, creamy sabayon.
Serve as part of this alternative gluten free Christmas menu and wow your guests this holiday season!
Ingredients needed to make Spiced Poached Pears
Serves 8 (for a light dessert)
- 4 large pears, peeled, quartered and cored
- 500ml water
- 125 ml honey
- 3 star anise
- 2 cinnamon sticks
- 4 cloves
Notes:
I like to use conference pears for this. Make sure they are ripe but not too soft.
How to make Spiced Poached Pears
In a saucepan, bring the water, honey and spices to a gentle simmer (do not boil).
While you are waiting, prepare the pears.
Add the pears to the syrup and simmer for 20 mins.
Leave to cool completely in the syrup – preferably overnight.
Refrigerate before serving with this classic sabayon.
Serving suggestions:
Serve with this classic sabayon for an elegant monochrome dessert, or drizzle over some melted dark chocolate for a simple twist on Poires Belle-Hélène..
For added texture, sprinkle over some toasted flaked almonds.
Make ahead options:
This dessert is actually better made ahead. I often make it the day before and leave it in the fridge overnight until serving.
At a minimum, make it a few hours ahead so the pears have time to cool completely in the syrup.
If you’re looking for another Christmas dessert alternative, why not try this Sugar Free Raspberry Sorbet.
Spiced Poached Pears
Ingredients
- 4 large pears peeled, quartered and cored
- 500 ml water
- 125 ml honey
- 3 star anise
- 2 cinnamon sticks
- 4 cloves
Instructions
- In a saucepan, bring the water, honey and spices to a gentle simmer (do not boil).
- While you are waiting, prepare the pears.
- Add the pears to the syrup and simmer for 20 mins.
- Leave to cool completely in the syrup – preferably overnight.
- Refrigerate before serving with this classic sabayon.
Leave a Reply