Pretty Poached Pears

by Jennifer Iserloh, Posted Jan 4th 2010 @ 1:00PM

poached pear Photo: Jennifer Iserloh, Skinny Chef.

Do you have a sweet tooth? So many people do, and sweets can be a real downfall when it comes to sticking to your New Year's resolutions. There's no need to feel deprived when you can simply make friends with your cravings instead. Life is to be enjoyed. Just remember that when you crave a bit of something sweet, creamy or tart, it's probably better for you when you make it yourself.

Pretty, simple, and even elegant, poached winter fruit can be turned into parfaits, tarts, mousses and more. They can even be added to your favorite brownie mix to make it moister.

Catching up with friends that you missed over the holiday season? Use this poached pear recipe that you can make hours in advance to show off your kitchen skills and good sense when it comes to eating well.

Poached Pears
Serves 4

4 firm, ripe pears, such as Bosc or Anjou, peeled, stem kept intact
2 cups dry white wine, such as Pinot Grigio
1 cup balsamic vinegar
1/2 cup brown sugar
4 star anise pods
4 cinnamon sticks
4 tablespoons soft goat cheese
4 tablespoons honey
1 teaspoon ground cinnamon
1 teaspoon vanilla

Place the pears, wine, sugar, star anise and cinnamon in a medium saucepan. Bring the wine to a steady simmer and cover. Cook 15 to 20 minutes, until the pears are soft but not mushy. Turn the heat off and allow the pears to cool in their liquid until room temperature, about one hour.

With a melon baller, start at the bottom of the pear and scoop out the core and the seeds of each pear. With a small spatula or spoon, press one tablespoon each of the goat cheese. Set the pears bottom side down onto 4 small dessert plates. In a small bowl mix the honey, cinnamon, and vanilla. Drizzle the pears with the honey mixture and serve immediately.

Nutritional Information Per Serving (1 pear with filling and sauce):
249 calories, 5 g protein, 51 g carbohydrates, 6 g fat (4 g saturated), 3 mg cholesterol, 5g fiber, 111 mg sodium.

Filed Under: Recipes, Entertaining
Tags: poached pears, poaching, skinny chef, SkinnyChef, winter fruit

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Reader comments (Page 1 of 1)

1-04-2010 @1:53PM herc said... the recipe says peeled, the pic is not peeled?

the recipe doesn't mention when to cut (before or after saucepan)?

Can anyone help?
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1-04-2010 @10:12PM Nicole said... Was gonna try this but 4g "saturated" fat scared me to hell :) Looks delish.
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1-05-2010 @8:28AM LinC said... The pears are peeled. The brown rim you see on them is the absorbed sauce.

To the person who is scared of 4 grams of fat (what a whimp), just leave off the goat cheese. That's obviously the only fat in the recipe. Substitute some brand of fat free faux cheese instead.
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