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These poached pears are mouthwateringly tender with just the right amount of sweetness and a pillowy dollop of homemade whipped cream on top. You need this dessert in your life!
I am such a chocolate addict. After lunch when I’ve got a hankering for something sweet, I want chocolate. If I’m baking a dessert at home, you can guarantee there will be chocolate in it. If we’re out to eat I will ALWAYS pick the chocolate dessert. Without hesitation, hands down, no questions asked – chocolate is my go to girl. However, if given the choice between my favorite dessert (turtle cheesecake) or these glorious white wine poached pears with this decadent spiced whipped cream, the pears will win. Every. Single. Time. These pears have become my new favorite and seriously, as soon as you make them they will be yours too.
If you’re a fellow chocoholic, get ready to be blown away by how much you don’t miss the chocolate in this dessert. The tender pears are perfectly sweet, poached in white wine, cinnamon, oranges and vanilla bean. Then the poaching sauce is reduced to a syrupy perfection and added to some heavy whipping cream. A couple minutes with the hand mixer and you’ve got pillowy dream-like fluffy whipped cream. Drizzle the pears with a little more of that (seriously intoxicating) spiced syrup, dollop a spoonful of whipped cream in the center and garnish with a couple fresh mint leaves. And it is game over.
In all my gushing about this gorgeous sweet treat I almost forgot to tell you how freaking easy it is to make! It looks totally elegant and fancy but in reality it’s simple as can be. Did you check that ingredient list? 9 ingredients and one of them is water, guys! These pears are best when made the night before serving. That way they can cool completely and marinte overnight in their syrupy poaching sauce. When your guests arrive, combine the syrup and whipped cream, mix for a minute or so and serve!
This dessert is especially fun if you’re throwing a party or having people over for dinner. When I’m in party mode, I like to cut the pears into quarters so they go a little further and folks are more likely to grab a small bite than commit to an entire serving. Do you have guests coming for the holidays this season? Instead of serving your usual pies (or maybe in addition to them?) try these poached pears with homemade whipped cream and watch your guests devour them with delight!Print
This dessert is what dreams are made of. These pears are mouthwateringly tender with just the right amount of sweetness and a pillowy dollop of homemade whipped cream on top. Garnish with fresh mint and watch your guests devour them!
- 1 (750 mL) bottle white wine (sauvignon blanc or pinto grigio work well)
- 1 cup granulated sugar
- 4 cinnamon sticks
- seeds and pod of 1 vanilla bean
- Zest, juice and rinds of 2 oranges
- 6 pears, peeled
- 1–2 cups water
- 1 pint heavy whipping cream
- fresh mint leaves for garnish
- In a medium sauce pan combine wine, sugar, cinnamon sticks, vanilla bean (add the scraped out seeds and the empty pod as well), orange zest, juice and the orange rinds. Place peeled pears into the pot and add enough water to cover the pears completely when submerged. Depending on the size of your pot, you may not need to add much water.
- Turn the heat to medium high and bring the wine to a simmer. Reduce heat to medium low and simmer for 15 minutes or until the widest part of the pears can easily be pierced with the tip of a sharp knife. To keep the pears submerged while they are cooking, place a small plate on top of them in the center of the pot to act as a weight.
- When pears are tender, carefully remove the hot plate from the pot. Use a slotted spoon to remove pears from poaching liquid and set aside.
- Strain poaching liquid into a bowl, discarding cinnamon, vanilla bean and oranges. Pour poaching liquid back into the pot and heat over medium heat, uncovered, for about 20-30 minutes or until it has reduced into a syrup like consistency. Stir poaching sauce occasionally while it’s reducing.
- Allow pears and syrup to cool to room temperature. Cut pears in half and use a melon baller to scoop out the seeds from each half. Transfer pears and syrup to an airtight container and refrigerate at least overnight (up to 48 hours if desired).
- Just before serving, add whipping cream and a 1/4 cup of the poaching liquid to a chilled bowl. Use a hand mixer to beat the cream on high until medium to stiff peaks form.
- Drizzle pears with remaining syrup, add a dollop of whipped cream to each and garnish with fresh mint leaves.
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: dessert, simple, easy, recipe, party, holiday, wine, spiced, orange, cinnamon