Honey Poached Pears With Crème Fraîche Recipes

HONEY POACHED PEARS WITH CRèME FRAîCHE

Honey Poached Pears with Crème Fraîche image

Provided by Sara Kate Gillingham-Ryan

Categories Milk/Cream Dessert Poach Low Fat High Fiber Winter Chill Healthy Honey Simmer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 6 servings

Number Of Ingredients 6

Ingredients

1 cup honey
5 whole star anise
2 tablespoons fresh lemon juice
Pinch of fine sea salt
6 medium firm but ripe pears (about 2 1/2 pounds), peeled, quartered, cored
1/2 cup crème fraîche or sour cream

Steps:

Combine 2 1/2 cups water, honey, star anise, lemon juice, and sea salt in large saucepan. Bring to boil over medium heat, stirring occasionally. Add pears; reduce heat and simmer until tender, turning occasionally, 4 to 6 minutes, depending on ripeness. Using slotted spoon, transfer pears to medium bowl. Boil liquid and star anise until reduced to 1 cup syrup, about 22 minutes. Pour syrup with star anise over pears. Cover and chill until cold, about 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
Remove star anise from syrup. Divide pears and syrup among 6 bowls. Top each with dollop of crème fraîche and serve.

EASY POACHED PEARS

Easy Poached Pears image

Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes

Time 45m

Number Of Ingredients 8

Ingredients

Zest of 1 lemon, cut into thin strips
1 cinnamon stick, broken in half
1/4 teaspoon ground allspice
1/4 teaspoon ground pepper
3 cups apple cider
1 cup water
8 Bosc pears (with stems), peeled and cored from bottom
Lemon sorbet, for serving (optional)

Steps:

In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.

Nutrition Facts : Calories 128 g, Fat 1 g, Fiber 3 g, Protein 1 g

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