Making dessert can be the most stressful course if you’re hosting the holiday meal. Poached pears, elegant & impressive, are what we consider a “party trick” because they’re a lot easier to make than they look. They also give your home a yummy fall smell!
- 4 pears
- 2 cups of cranapple or cranberry juice
- 2 cinnamon sticks
- 3 whole cloves
- 1/3 cup of toasted walnuts
- 2 tbsp. honey
- Mint leaves for garnish
- Wash pears. Cut off the ends and cut in half. Scoop out core with melon baller.
- Put pears, juice, cinnamon sticks, cloves in saucepan and cook covered over medium heat until pears are soft about 10- 15 minutes. They should be easily pierced with a knife. Remove pears and place on dish with paper towel.
- Simmer juice on medium heat until reduced to a third of the amount about 20 minutes.
- Meanwhile toast walnuts in dry sauté pan over medium heat until golden brown. Set aside.
- When liquid is reduced, add honey and heat until thick. Add walnuts to liquid.
- Place pears on cutting board flat side down and cut 5-6 thin slices on the wide end of the pear half. Put on plate and press gently to fan out slices. Drizzle reduced juice and walnuts on top and garnish with mint.