It’s pear season, and that’s why you should prepare them – Orange County Register

It’s pear season and while they can be delicious raw, they’re delicious cooked too. The poaching method makes fresh pears irresistible, especially when served garnished with fresh raspberries.

In this recipe, the poacher blend is an enticing combination of rose wine and orange juice, enhanced with herbs, spices and orange zest. The pears can be prepared two days before serving. They’ll turn a nice reddish brown, a color that deepens as they soak in the chilled Poacher’s brew. Serve as a breakfast treat or enjoy as a dessert with ice cream. Either way, garnish them with fresh raspberries and, if you like, a sprig of fresh mint.

Poached pears with raspberries in rosé syrup

Yield: 8 servings


1 small orange

2 1/2 cups rose wine

2/3 cup agave syrup

1 bay leaf

3 inch long cinnamon stick

4 ripe (but not mushy) pears

1 1/2 cups fresh or frozen raspberries

Garnish: 8 small sprigs of fresh mint, fresh raspberries


1. Using a pivoting blade vegetable peeler, remove 2 (2 inch wide) strips of orange zest. Halve the orange and squeeze the juice into a small bowl. In a 4-quart non-reactive skillet or Dutch oven, combine orange zest, juice, rose wine, agave syrup, bay leaf, and cinnamon stick. Bring to a boil over high heat. Cover and reduce heat to low; Simmer gently for 15 minutes.

2. Meanwhile, peel the pears and leave the stalks on. Add the pears to the wine mixture, set them on their side and maneuver them so that they are all submerged in the poacher liquid. Cover and set on high heat; bring to a boil. Reduce heat to medium-low and simmer for 15 to 20 minutes, turning pears halfway through cooking. Pears should be tender but not falling apart. Use a large, slotted spoon to remove pears. Simmer the poaching liquid until reduced by about a third or slightly thickened.

3. When cool enough to touch, cut the pears in half from top to bottom. Remove the pit (a melon baller is helpful to remove the seedbed). Add pears to the pan with syrup; Cold. Cover and refrigerate for several hours or overnight.

4. Place pears in shallow bowls, cut side up. Strain the syrup and pour over the pears. Place raspberries on top. Garnish with fresh mint.

Source: “The Fifty Best Plants In The World” by Cathy Thomas (Chronicle, $29.95)

Question about cooking? Contact Cathy Thomas at It’s pear season, and that’s why you should prepare them – Orange County Register

Adam Bradshaw

TheHitc is an automatic aggregator of the all world’s media. In each content, the hyperlink to the primary source is specified. All trademarks belong to their rightful owners, all materials to their authors. If you are the owner of the content and do not want us to publish your materials, please contact us by email – The content will be deleted within 24 hours.

Related Articles

Back to top button