I have never made poached pears before. Sure, I’ve watched chefs on t.v. do it but I always hesitated in case I messed it up. You know, the pear goes soggy or tastes yucky cause it’s warm.
Well, I’m sorry I’ve never made them before because they couldn’t be easier to do! Watching chefs, they make their poached pears in a simple syrup. However, that’s a ton of sugar and we’re trying to eat healthy in this house. I cut this recipe down from over 400 calories a serving to just 120 calories using mainly sweetener. It means this takes a little longer to do but it’s well worth it.
First you want to place a medium size pan on the stove and add 3 cups of cold water, 1 teaspoon of vanilla, 1/2 cup of sweetener and 1 tablespoon of sugar. Heat over a medium heat for about 3 or 4 minutes, stirring occasionally.
While your pot is heating, prepare the pears for poaching. First, cut the bottom off the pear. (Bosc pears work the best for poaching) Next, using a spoon, scoop out the core of the pear. This is really quite easy to do. Then peel the pear.
Back to your pot. Now that the water has warmed and the sugar melted, add 1 cup of frozen raspberries. Stir and cook a minute. Place the pears into the mixture and bring the pot to a boil. Reduce heat to medium and continue soft boiling them for 25 minutes. Do not add a cover. Turn the pears over about half way through
After 25 minutes, your water should of boiled down to about an inch left in the pot. If not, remove the pears and continue boiling for a few minutes. You should have about the amount of water/sauce left you see above. Now, cover the pears and remove from heat. Let them sit about 30 minutes before serving.
These are tangy, a little sweet and easily cut using a spoon. Simply place one of the pears in a dish and spoon over some of the sauce. You don’t need anything else. These are amazing!!
I made 3 pears because thats what I had. Four will easily fit into the pan and you’ll still have some leftover sauce. Enjoy!
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Originally posted Feb 10, 2015