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Poached Pears in Almond Sauce Recipe
Poached Pears in Almond Sauce Recipe photo by Taste of Home

Poached Pears in Almond Sauce Recipe

Read Reviews (3)
5 3
Publisher Photo
Lillian Julow likes to serve these luscious pears whenever she is celebrating a memorable occasion. "They always make a pretty addition to a special dinner for two," she writes from her home in Gainesville, Florida.
TOTAL TIME: Prep: 10 min. Cook: 40 min. + cooling
MAKES:2 servings
TOTAL TIME: Prep: 10 min. Cook: 40 min. + cooling
MAKES: 2 servings

Ingredients

  • 1 cup water
  • 1/2 cup sugar
  • 1 lemon slice
  • 1 piece cinnamon stick (1 inch)
  • 2 medium firm pears with stems attached
  • 4 red-hot candies
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 2 tablespoons sliced almonds

Nutritional Facts

1 serving equals 337 calories, 4 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 77 g carbohydrate, 5 g fiber, 2 g protein.

Directions

  1. In a saucepan, bring the water, sugar, lemon slice and cinnamon stick to a boil. Carefully peel pears, leaving stem attached; add to sugar mixture. Reduce heat; cover and simmer for 15-20 minutes or until pears are tender, turning occasionally.
  2. Carefully remove pears and set aside. Add red-hots to sugar syrup; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until syrup is reduced by half. Remove from the heat; discard lemon and cinnamon.
  3. Stir in extracts. Return pears to sauce; cool to room temperature. To serve, spoon sauce onto dessert plates; top with pears. Sprinkle with almonds. Yield: 2 servings.
Originally published as Poached Pears in Almond Sauce in Cooking for 2 Spring 2005, p55

Nutritional Facts

1 serving equals 337 calories, 4 g fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 77 g carbohydrate, 5 g fiber, 2 g protein.

Reviews for Poached Pears in Almond Sauce(3)

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MY REVIEW
Reviewed Nov. 3, 2012

This was the perfect Valentines day recipe. It was warm and the perfect compliment to a stuffed pork tenderloin dinner

MY REVIEW
Reviewed Nov. 3, 2012

This was the perfect Valentines day recipe. The amount of red hots you add changes the color to a cute pink or red. It was warm and the perfect compliment to a stuffed pork tenderloin dinner

MY REVIEW
Reviewed Nov. 3, 2012

This was the perfect Valentines day recipe. The amount of red hots you add changes the color to a cute pink or red. It was warm and the perfect compliment to a stuffed pork tenderloin dinner A+++

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