Wednesday, January 30, 2013

Cinnamon Poached Pears in Cinnamon Cream Sauce


4 medium ripe pears, peeled
3 cups water
1 cup sugar
1 cinnamon stick
1 tablespoon lemon juice
 1-2 cloves (optional)

For the sauce

200 ml heavy cream
1 tablespoon unsalted butter
2 tablespoon sugar
1 teaspoon cornstarch 
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract


1. In a pan big enough to hold the pears snugly, tip in all the ingredients except the pears. 
2. Bring to the boil over medium heat and simmer for 10 minutes to infuse.
3. Drop in the pears and gently poach for about 25-30 minutes over low heat until soft. 
4. Turn off the heat and set aside.

*The pears can be poached up to 2 days ahead and kept in the poaching syrup in the fridge.

For the sauce
1. In a small pan, tip in all the ingredients and mix them well. 
2. Put the pan over low heat and bring to the boil. 
3. Remove from the heat.

To serve
Spread 2 tablespoons of the cinnamon-cream sauce on plates. Drain the pears, and holding them by the stem, place them in the sauce.Serve cold.

Pear Dessert by Linda Apple

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