Poached Pears with Cinnamon Caramel
Indulge in the elegant simplicity of Poached Pears with Cinnamon Caramel—a decadent dessert that looks as stunning as it tastes. This recipe transforms firm, juicy pears like Bosc or Anjou into tender, aromatic delights by gently poaching them in a spiced syrup infused with cinnamon, vanilla, and a touch of citrus. Finished with a luscious cinnamon caramel sauce, rich with heavy cream and butter, these poached pears marry the warmth of spices with the natural sweetness of the fruit. Perfect for dinner parties or cozy nights at home, this show-stopping dessert is easy to prepare yet utterly sophisticated. Serve warm or at room temperature, garnished with the reduced poaching liquid for an extra layer of flavor. Poached pears have never been so irresistible!
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Recipe Information
Ingredients
- 4 whole ripe but firm pears (such as Bosc or Anjou)
- 4 cups water
- 1 cup granulated sugar
- 1 strip lemon peel
- 1 whole cinnamon stick
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 0.5 teaspoon ground cinnamon
Instructions
Peel the pears, leaving the stems intact, and slice a small flat section at the bottom of each pear so they can stand upright.
In a large saucepan, combine the water, 1/2 cup of the granulated sugar, lemon peel, cinnamon stick, and vanilla extract. Heat over medium heat and stir until the sugar dissolves.
Gently place the pears into the liquid, ensuring they are fully submerged. Cover with a round of parchment paper to keep them under the liquid and poach on low heat for 20–30 minutes or until the pears are tender when pierced with a knife.
Remove the pears from the poaching liquid and set them aside. Discard the lemon peel and cinnamon stick, then reduce the poaching liquid over medium heat for 10 minutes to intensify its flavor. Set aside to cool.
To make the cinnamon caramel, combine the remaining 1/2 cup of sugar with a splash of water (about 2 tablespoons) in a saucepan over medium heat. Cook without stirring until the sugar melts and turns a golden amber color.
Carefully whisk in the heavy cream, butter, and ground cinnamon. The mixture will bubble vigorously. Stir until smooth and creamy, then remove from heat.
To serve, place each poached pear on a plate or shallow bowl. Drizzle generously with the cinnamon caramel sauce and spoon some reduced poaching liquid around the base for added flavor. Serve warm or at room temperature.
Nutrition Facts
Calories |
560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.0 g | 33% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 33 mg | 1% | |
| Total Carbohydrate | 78.4 g | 29% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 67.6 g | ||
| Protein | 0.5 g | 1% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 54 mg | 4% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 217 mg | 5% | |
*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.
