Lemon Grass Spiced Poached Pears
Transform your dessert game with these elegant Lemongrass Spiced Poached Pears, where tender pears meet a symphony of aromatic flavors. Infused with the delicate essence of lemongrass, warm cinnamon, star anise, cardamom, fresh ginger, and a hint of vanilla, this recipe creates a perfectly balanced, lightly spiced treat that’s as comforting as it is refined. The pears are simmered to perfection in a honey-sweetened poaching liquid that’s later reduced to a luscious syrup for drizzling. Finished with a touch of lemon zest and optional mint, this dessert is ideal for everything from dinner parties to weeknight indulgence. Whether served warm or at room temperature, these poached pears are a feast for both the eyes and the palate, offering an easy yet impressive way to elevate your dessert repertoire.
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Recipe Information
Ingredients
- 4 whole Pears (e.g., Bosc or Anjou)
- 2 whole Lemongrass stalks
- 4 cups Water
- 1 cup Granulated sugar
- 2 tablespoons Honey
- 1 whole Cinnamon stick
- 2 whole Star anise
- 4 whole Cardamom pods
- 1 inch piece Fresh ginger
- 1 teaspoon Vanilla extract
- 1 teaspoon Lemon zest
- 8 leaves Mint leaves (optional, for garnish)
Instructions
Peel the pears, leaving the stems attached, and cut a small slice off the bottom of each pear to help them stand upright if serving that way.
Trim the lemongrass stalks and lightly crush with the side of a knife to release their flavor.
In a medium saucepan, combine water, sugar, honey, lemongrass, cinnamon stick, star anise, cardamom pods, ginger (sliced), vanilla extract, and lemon zest.
Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves.
Reduce the heat to low and carefully place the pears into the poaching liquid. Ensure they are fully submerged; if not, rotate them during cooking to ensure even poaching.
Simmer the pears for 25-30 minutes or until they are tender when pierced with a fork. Cooking time may vary based on pear ripeness.
Once cooked, remove the pears from the liquid using a slotted spoon and set them aside to cool slightly.
Increase the heat to medium-high and reduce the poaching liquid to a syrupy consistency (about 10-15 minutes). Strain the liquid to remove spices and lemongrass.
Serve the pears warm or at room temperature, drizzled with the reduced syrup and garnished with fresh mint leaves if desired.
Nutrition Facts
Calories |
1495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.3 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 387.8 g | 141% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 303.2 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 2058 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
