Poached Pears With Creamy Pecan Sauce
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
45
Spice
48
Sweetness
50
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
Directions:
1
To poach the pears: In a large pot, combine the water and sugar over medium-high heat
2
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
3
Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer
4
Submerge pears in the simmering liquid, adding more water, if necessary, to just cover the pears
5
Cut a piece of parchment paper into a circle just large enough to cover the pot
6
Ease the paper down into the pot until it is touching the surface of the liquid
7
Simmer the pears until a knife inserted directly into a pear meets little resistance, about 30 minutes
8
Remove the pot from the heat and cool the pears completely in the poaching liquid
9
To make the sauce: In a saucepan, over high heat, combine the brown sugar and water and bring it to a boil
10
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
11
Carefully stir in cream, reduce the heat to medium-low and simmer until very thick, 2 to 3 minutes more
12
Stir in the toasted pecans and salt
13
Serve 1 to 2 pear halves per person, drizzled with the creamy pecan caramel sauce