Poached Cinnamon Pears with Warm Brandy Cream Sauce

Posted in: Food on August 31, 2010 at 9:40 am |

By Alison Hein

Alison Hein

Everyone loves a good bargain. That’s why my eyes lit up when I found a package of six pears for $1.49 at the local market. They looked a little sad tucked away with the other unwanted fruits and veggies on a lower shelf in the produce area. They might have a few spots, but who would quibble over a price like that?

Placing the fruit in my cart, I continued shopping, while considering my options. Pear butter? A tart, perhaps? By this time, I was heading down the dairy aisle, when the idea struck me. I would poach them, and make a cream sauce. There would need to be a little spice – cinnamon, cloves maybe, and a little kick – how about some brandy?

By now I was in the frozen food section, and thought nothing of adding vanilla ice cream to my purchases. At the checkout, I was a little taken aback at the total cost of my groceries (I’m keeping that one secret), but figured in for a penny, in for a pound, right?

The dish all came together according to plan – the warm brandy sauce, on the thin side, was absorbed neatly by the spicy pears, while the ice cream added a rich, creamy note. Mint from my garden provided just the right touch of green to brighten up the plate. And it was free, adding nothing to the overall cost of my bargain dessert. How’s that for a successful shopping trip? By the way, does anyone have an idea what to do with two slightly spotty, somewhat sad pears?

Ingredients

4 pears (Bosc or other)
3 to 4 cups water (to cover)
½ cup honey
2 cinnamon sticks
1 teaspoon whole cloves
4 tablespoons butter
2 cups heavy cream
¼ cup brandy
¼ cup sugar
1 teaspoon vanilla
Dash of salt
Dash of cinnamon
1 pint vanilla ice cream
Fresh mint garnish (optional)

Instructions

1.     Peel pears. Retain stem if leaving pears whole. Otherwise, trim and slice each pear lengthwise, and remove center pits. Place pears in heavy saucepan. Add water to cover, honey, cinnamon sticks and cloves. Bring to a boil over high heat. Reduce heat, cover, and simmer for 20 to 30 minutes until pears are cooked through, but not mushy.

2.     For the sauce, melt butter over medium heat in heavy saucepan. Slowly add cream, brandy, sugar, vanilla and salt. Continue to cook over medium heat, stirring occasionally. When sauce begins to bubble rapidly, reduce heat to low. Cook for about 20 minutes, stirring frequently, until sauce is slightly thickened and reduced by about half. Keep warm.

3.     Remove pears from pot and drain slightly. Place warm pears in individual serving bowls. Spoon desired amount of warm brandy sauce over each serving, and sprinkle a dash of cinnamon on top of pears. Add a scoop of ice cream and garnish with fresh mint if you like. Serve immediately.

NOTE: Leaving pears whole creates a beautiful presentation but requires that diners remove pits while eating.

Makes 4 servings.

Tags: Dessert featured Hein pears