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Poached Pears with Almond Cream

 Poached Pears with Almond Cream
Crisp pastry forms the base for a nicely spiced pear half in this elegant dessert.—Judy Losecco, Buffalo, New York
6 ServingsPrep: 55 min. Bake: 10 min. + cooling


  • 1-1/3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3 to 4 tablespoons cold water
  • 3 large pears
  • 2 cups white grape juice
  • 1 cinnamon stick (3 inches), halved
  • 2 teaspoons thinly sliced crystallized ginger
  • 1/8 teaspoon ground allspice
  • 2 tablespoons cornstarch
  • 3 tablespoons water
  • 1 package (8 ounces) cream cheese, softened
  • 3 tablespoons sour cream
  • 1 tablespoon sugar
  • 1 teaspoon McCormick® Pure Almond Extract


  • In a large bowl, combine flour and salt; cut in shortening until
  • mixture is crumbly. Gradually add water, tossing with a fork until
  • mixture forms a ball.
  • On a lightly floured surface, roll dough to 1/8-in. thickness. Cut

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Poached Pears with Almond Cream (continued)

Directions (continued)

  • into six circles with a 4-in. cookie cutter. Place 1 in. apart on an
  • ungreased baking sheet. Bake at 425° for 7-8 minutes or until
  • edges begin to brown. Remove to a wire rack to cool.
  • Peel pears and cut in half lengthwise; remove cores. In a large
  • skillet, combine the grape juice, cinnamon, ginger and allspice; add
  • pears. Bring to a boil. Reduce heat; cover and simmer for 8-10
  • minutes or until pears are tender, turning once. Remove pears and
  • set aside.
  • Combine cornstarch and water; stir into poaching liquid. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Remove from
  • the heat; discard cinnamon stick.
  • In a small bowl, combine the almond cream ingredients; beat until
  • smooth. On each dessert plate, place a pear half on a pastry circle;
  • drizzle with poaching liquid. Pipe almond cream over pears. Serve
  • immediately. Yield: 6 servings.
Nutritional Facts: 1 serving (1 each) equals 533 calories, 31 g fat (13 g saturated fat), 47 mg cholesterol, 319 mg sodium, 56 g carbohydrate, 3 g fiber, 7 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.