Pear Halves Poached in Sangria with Toffee and Cream
Indulge in the divine flavors of elegance with these Pear Halves Poached in Sangria with Toffee and Cream—an unforgettable dessert that combines the sophistication of wine-infused poached pears with the luscious sweetness of toffee sauce and airy whipped cream. Perfectly crafted for entertaining, this recipe highlights tender pears simmered in a spiced sangria mixture of robust red wine, zesty orange, cinnamon, star anise, and vanilla bean. The poached pears are then paired with a drizzle of rich toffee sauce, topped with freshly whipped cream, and finished with a garnish of powdered sugar and mint for a picture-perfect presentation. Ready in just 40 minutes and ideal for impressing guests, this dessert is a symphony of flavors and textures that will leave everyone craving more.
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Recipe Information
Ingredients
- 4 pieces Pears (firm, ripe, peeled and halved)
- 750 ml Red wine
- 1 piece Orange (zested and juiced)
- 100 grams Sugar
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 1 piece Vanilla bean (split)
- 200 ml Heavy cream
- 100 ml Toffee sauce (store-bought or homemade)
- 10 grams Powdered sugar (optional for dusting)
- 4 pieces Fresh mint leaves (for garnish)
Instructions
In a medium saucepan, combine the red wine, orange zest, orange juice, sugar, cinnamon stick, star anise, and vanilla bean.
Heat the mixture over medium heat, stirring occasionally, until the sugar dissolves.
Reduce the heat to low, then carefully add the pear halves to the saucepan, making sure they are fully submerged in the liquid.
Simmer the pears for 20–25 minutes, or until they are tender when pierced with a knife. Turn the pears occasionally for even poaching.
Once the pears are done, use a slotted spoon to transfer them to a serving plate. Set aside to cool slightly.
Increase the heat on the sangria liquid and bring it to a rapid boil. Reduce the mixture until it becomes a thickened syrup, approximately 10–15 minutes. Remove it from the heat and let it cool slightly.
In a chilled mixing bowl, whip the heavy cream until soft peaks form. Refrigerate until ready to serve.
To serve, drizzle the toffee sauce over the pear halves, spoon over some of the reduced sangria syrup, and add a dollop of whipped cream to each plate.
Optionally, dust the whipped cream with powdered sugar and garnish with a mint leaf for a beautiful presentation.
Serve immediately and enjoy this decadent dessert!
Nutrition Facts
Calories |
2492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 50.1 g | 250% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 272.6 g | 99% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 217.0 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 294 mg | 23% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 1904 mg | 41% | |
*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.
