Persian Poached Pears Recipe

5 1 1
Persian Poached Pears Recipe
Persian Poached Pears Recipe photo by Taste of Home
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Persian Poached Pears Recipe

Read Reviews
5 1 1
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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
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 15 min. Cook: 50 min. + chilling

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

Directions

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.
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.
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.
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

Nutritional Facts

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

  • 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
  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

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MY REVIEW
thekoshermom User ID: 7422777 212195
Reviewed Sep. 28, 2013

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

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