Rosemary Poached Pears Recipes

ROSEMARY POACHED PEARS

Rosemary Poached Pears image

Poached pears are a wonderful holiday dessert that look impressive but require minimal prep. In this recipe a simple poaching liquid uses ingredients you may already have in your pantry, including a rosemary-infused sugar syrup. You prepare the dessert several days in advance to help make holiday entertaining a breeze.

Provided by Elena Besser

Categories dessert

Time 2h10m

Yield 4 to 8 servings

Number Of Ingredients 10

Ingredients

2 limes
1 1/2 cups Rosemary Simple Syrup, recipe follows
1 cup cranberry-apple juice
2 cinnamon sticks
1 vanilla bean, split lengthwise, or 1 tablespoon vanilla bean paste
Kosher salt
4 firm Bosc pears, peeled, halved and cored
1 pint vanilla ice cream
2 cups granulated sugar
7 to 10 sprigs fresh rosemary

Steps:

Peel the zest from the limes with a vegetable peeler. Place the zest in a medium saucepan and squeeze in the lime juice. Add the rosemary simple syrup, cranberry-apple juice, cinnamon sticks, vanilla bean and a pinch of salt. Add the pears and bring to a boil over medium heat. Once boiling, reduce to a simmer and cook at a low heat until the pears are tender but still hold their shape, about 20 minutes.
Remove the pears from the liquid with a slotted spoon. Bring the liquid to a boil. Cook until reduced to a syrupy consistency, 15 to 20 minutes more. Strain and discard the solids.
You can serve the pears and syrup warm, room temperature or chilled. To serve, place 1 or 2 pear halves into each serving bowl, top with the reduced liquid and a scoop of vanilla ice cream. Enjoy!
Combine the sugar, rosemary and 2 cups water in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until the sugar is dissolved. Remove from the heat and allow to steep for 45 minutes to 1 hour. Transfer the syrup to a squeeze bottle or airtight container and store in the refrigerator for up to 1 month. Strain out the rosemary before using. Makes 2 cups.

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