Persian Poached Pears Recipe
Persian Poached Pears Recipe photo by Taste of Home

Persian Poached Pears Recipe

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“These fragrant pears are a dramatic way to finish off a Middle Eastern feast. They’re delicious, aromatic and an unusual twist on basic poached pears.” —Trisha Kruse, Eagle, Idaho
TOTAL TIME: Prep: 15 min. Cook: 50 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Cook: 50 min. + chilling
MAKES: 2 servings

Ingredients

  • 2 medium firm pears
  • 1 vanilla bean
  • 2-1/4 cups water
  • 1/2 cup white grape juice
  • 2 dried apricots, chopped
  • 1 tablespoon sugar
  • 1 tablespoon honey
  • 1 lemon peel strip
  • 1 whole clove
  • 2 tablespoons chopped almonds, toasted

Nutritional Facts

1 each: 258 calories, 4g fat (trace saturated fat), 0mg cholesterol, 6mg sodium, 56g carbohydrate (44g sugars, 7g fiber), 3g protein

Directions

  1. Core pears from the bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary. Split vanilla bean and scrape seeds; set aside.
  2. In a small saucepan, combine the water, grape juice, apricots, sugar, honey, lemon strip, clove, vanilla bean and seeds. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid.
  3. Remove pears and apricots with a slotted spoon; cool slightly. Cover and refrigerate. Bring poaching liquid to a boil; cook until liquid is reduced to 1/4 cup. Discard the vanilla bean, lemon strip and clove. Cover and refrigerate for at least 1 hour.
  4. Place pears on dessert plates. Drizzle with poaching liquid. Sprinkle with apricots and almonds. Yield: 2 servings.
Originally published as Persian Poached Pears in Healthy Cooking February/March 2011, p56

Reviews for Persian Poached Pears

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MY REVIEW
Reviewed Sep. 28, 2013

"My husband is from Persia and absolutely loved it! Definitely a "Taste of Home" for him!''"

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