It’s Autumn and pears are in season. One of the more elegant yet easy desserts to serve are poached pears. Poaching means to cook something gently in a liquid.
We have pears and the poaching liquid here is sugar, water, lemon peel, spices and Greek honey.
Serve these pears with thick Greek-style yogurt, some crumbled almond cookies or granola and this will make a wonderful dessert to serve.
1 1/2 cup sugar
4 cups water
1/2 cup Greek honey
2 inch stick of cinnamon (or 1 whole star anise)
3 strips of lemon peel
4 Bosc or Anjou pears, halved and de-seeded
1 tsp. vanilla extract
approx. 2 cups strained Greek yogurt
crumbled Amygdalota (almond) cookies or my homemade granola
- Use a pot that will contain all your pear halves. To the pot add the sugar, water, honey, cinnamon, lemon peel and over medium heat simmer for 10 minutes.
- Carefully place the pears in the poaching liquid, cover with parchment paper (with a small hole in the middle).
- Poach the pears in a very gentle boil, for about 15 minutes or until a knife can can easily pierce through.
- Remove pears from the liquid and allow to cool. Continue simmering the poaching liquid for another 15 minutes or until thick then allow to cool.
- To serve, spread yogurt on each plate, place pear halves on top, spoon over poaching liquid, garnish with crumbled almond cookies or granola and serve.