Orange poached pears

    (19)
    1 hour 45 min

    Pears are simply poached in sweetened and spiced orange juice for a light, refreshing French-inspired dessert.


    5 people made this

    Ingredients
    Serves: 3 

    • 350ml orange juice without pulp
    • 100g soft brown sugar
    • 50g caster sugar
    • 1 tablespoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 3 whole pears, peeled and cored
    • 60g chopped walnuts

    Method
    Prep:15min  ›  Cook:1hr30min  ›  Ready in:1hr45min 

    1. In a large saucepan over medium heat, mix together the orange juice, brown sugar and caster sugar, vanilla extract and cinnamon. Bring the mixture to the boil, stirring to dissolve the sugar. Place pears into the syrup and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time.
    2. Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 minutes; stir in the walnuts. Pour the sauce over the pears to serve.

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    Reviews & ratings
    Average global rating:
    (19)

    Reviews in English (17)

    by
    19

    This was absolutely delicious. I do not know why, but this recipe called to me to be poured over vanilla ice cream a la banana foster. I am so glad that I did. Although I did not change the recipe any, I did use an apple corer to core the pears (easier in my opinion). This also sliced them. One thing I would recommend though is use either less sugar or unsweetened orange juice. Otherwise it will be very sweet. All in all, a wonderful treat.  -  08 Jul 2011  (Review from Allrecipes US | Canada)

    by
    9

    Taste was nice, but pears fell apart. I could not core a pear without cutting it in half, so my pear did not look anything like the photograph. Would not try this for guests without testing it ahead of time.. I won't make this again.  -  20 Jul 2011  (Review from Allrecipes US | Canada)

    by
    4

    A wonderful autumn dish and so simple to make.  -  27 Oct 2011  (Review from Allrecipes US | Canada)