Poached Pears With Spiced Caramel Sauce
Serves: 2
Graciela O'Reilly
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
51
Sourness
39
mins
Prep time (avg)
3.5
Difficulty
Ingredients:
8 cups
Water1 cup
Granulated Sugar1.5 cups
Heavy Cream1 tsp
Fennel Seed1 tsp
Black Peppercorn3 tbsps
Toasted Almond (chopped)Directions:
1
Poach pears: Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips
2
Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest
3
Peel pears, leaving stems attached, and add to pot
4
Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid
5
(Poached pears will continue to cook a bit as they cool
6
) Remove zest of oranges in strips with a vegetable peeler and cut away any white pith from strips
7
Squeeze juice from oranges and lemon into a 6-quart pot and add lemon halves, water, granulated sugar, and zest
8
Peel pears, leaving stems attached, and add to pot
9
Simmer pears 15 to 25 minutes, or until just tender, and cool in liquid
10
(Poached pears will continue to cook a bit as they cool
11
) Make caramel: Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over
12
Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted
13
Continue to cook, stirring occasionally with a fork, until a deep golden caramel
14
Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks
15
Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes
16
Pour sauce through a sieve into a 2-cup measure and cool to just warm
17
Put granulated sugar in a 2-quart heavy saucepan and crumble brown sugar over
18
Melt sugars, undisturbed, over moderate heat until granulated sugar is mostly melted
19
Continue to cook, stirring occasionally with a fork, until a deep golden caramel
20
Carefully pour in cream (mixture will bubble up and caramel will harden slightly) and stir in clove, cardamom pods, fennel, peppercorns, and cinnamon sticks
21
Simmer, stirring, until caramel is dissolved and sauce is reduced to about 1‚ cups, about 10 minutes
22
Pour sauce through a sieve into a 2-cup measure and cool to just warm
23
Assemble dessert: Drain pears and pat dry, then transfer to plates
24
Serve drizzled with sauce and sprinkled with chopped nuts
25
Drain pears and pat dry, then transfer to plates
26
Serve drizzled with sauce and sprinkled with chopped nuts