Pears Panos

Pears Panos
  • PREP TIME
    15 mins
  • COOK TIME
    1 hrs
  • TOTAL TIME
    1 hrs 15 mins
  • SERVING
    8 People
  • VIEWS
    93

Autumn's bounty, gently poached. Bosc pears, simmered in their own subtly sweet syrup, kissed with vanilla and a whisper of orange liqueur. A light and elegant dessert perfect for cool evenings.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    29 g
  • Fiber
    3 g
  • Protein
    0 g
  • Sodium
    1 mg
  • Sugar
    24 g
  • Fat
    0 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Prepare the Pears: Gently peel the pears, leaving the stems intact for presentation. You can halve and core them for faster cooking, or carefully core them from the bottom, leaving them whole. (5 minutes)

Image Step 02
02 Step

Recipe View 5 mins Poach the Pears: Place the pears in a large, deep saucepan. Add enough cold water to cover them by about 1 inch. Stir in the sugar until dissolved. Bring the mixture to a gentle boil over medium-high heat. (5 minutes)

Image Step 03
03 Step

Recipe View 1 hrs Simmer and Reduce: Reduce the heat to low, so the liquid is barely simmering. Leave the saucepan uncovered, and allow the pears to gently poach until they are tender and the liquid has reduced into a light, fragrant syrup. This will take approximately 45-60 minutes, depending on the size and ripeness of the pears. Check occasionally to ensure the pears are cooking evenly.

Image Step 04
04 Step

Recipe View 15 mins Infuse and Cool: Once the pears are tender and the syrup has thickened, remove the saucepan from the heat. Stir in the vanilla extract. Allow the pears to cool slightly in the syrup until just warm. (15 minutes)

Image Step 05
05 Step

Recipe View Finishing Touch: Gently stir in the orange liqueur. This preserves the aromatic notes of the liqueur. Serve the pears warm, spooning the syrup over them. They are also delicious served chilled.

Choose pears that are firm to the touch but yield slightly when gently pressed near the stem.
For a deeper flavor, try adding a cinnamon stick or a few star anise to the poaching liquid.
The syrup can be further reduced after removing the pears for a richer, more concentrated sauce.

Francisco Trantow

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 31 Ratings)
Total Reviews: (3)
  • Liana Marks

    I added a cinnamon stick as suggested, and it was amazing! Thank you for such a wonderful recipe.

  • Ben Harber

    Absolutely divine! The pears were perfectly tender, and the syrup was just the right amount of sweet.

  • Andy Trantow

    This is my new go-to dessert for autumn. So easy and elegant!

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