Poached Pears with Orange Cream Recipe

5 1
Poached Pears with Orange Cream Recipe
Poached Pears with Orange Cream Recipe photo by Taste of Home
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Poached Pears with Orange Cream Recipe

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5 1
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End the meal with a flourish with this easy and elegant dessert. A hint of orange lends just enough sweetness to temper the wine's bold taste. —Julianne Schnuck, Milwaukee, Wisconsin
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min. + cooling
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. Cook: 45 min. + cooling

Ingredients

  • 2 medium firm pears
  • 1-1/2 cups water
  • 1 cup dry red wine or red grape juice
  • 1/2 cup sugar
  • 2 teaspoons vanilla extract
  • 1/4 cup reduced-fat sour cream
  • 2 teaspoons confectioners' sugar
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon orange extract
  • Additional grated orange peel, optional

Directions

Core pears from the bottom, leaving stems intact. Peel pears; cut a small slice from the bottom of each to level if necessary. Place pears on their sides in a large saucepan. Add the water, wine, sugar and vanilla. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender, turning once.
Meanwhile, combine the sour cream, confectioners' sugar, orange peel and extract. Refrigerate until serving.
Remove pears with a slotted spoon; cool to room temperature. Discard cooking liquid. Place pears on dessert plates. Serve with orange cream. Garnish with additional grated orange peel if desired. Yield: 2 servings.

Test Kitchen tips
  • Using red wine in the poaching liquid will give you an intensely flavored pear with a beautiful rosy red color but you can also use a fruity white wine for a pear that is natural looking. Have leftover sparkling wine or Champagne? Use that for a lightly flavored pear. You can also use almost any fruit juice with equally spectacular results.
  • This recipe serves two, but it can easily be doubled, tripled or even quadrupled to serve everyone around your Thanksgiving table.
  • Originally published as Poached Pears with Orange Cream in Healthy Cooking February/March 2009, p57

    Nutritional Facts

    1 each: 239 calories, 3g fat (2g saturated fat), 10mg cholesterol, 23mg sodium, 46g carbohydrate (36g sugars, 5g fiber), 3g protein.

    • 2 medium firm pears
    • 1-1/2 cups water
    • 1 cup dry red wine or red grape juice
    • 1/2 cup sugar
    • 2 teaspoons vanilla extract
    • 1/4 cup reduced-fat sour cream
    • 2 teaspoons confectioners' sugar
    • 1/2 teaspoon grated orange peel
    • 1/8 teaspoon orange extract
    • Additional grated orange peel, optional
    1. Core pears from the bottom, leaving stems intact. Peel pears; cut a small slice from the bottom of each to level if necessary. Place pears on their sides in a large saucepan. Add the water, wine, sugar and vanilla. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until pears are almost tender, turning once.
    2. Meanwhile, combine the sour cream, confectioners' sugar, orange peel and extract. Refrigerate until serving.
    3. Remove pears with a slotted spoon; cool to room temperature. Discard cooking liquid. Place pears on dessert plates. Serve with orange cream. Garnish with additional grated orange peel if desired. Yield: 2 servings.

    Test Kitchen tips
  • Using red wine in the poaching liquid will give you an intensely flavored pear with a beautiful rosy red color but you can also use a fruity white wine for a pear that is natural looking. Have leftover sparkling wine or Champagne? Use that for a lightly flavored pear. You can also use almost any fruit juice with equally spectacular results.
  • This recipe serves two, but it can easily be doubled, tripled or even quadrupled to serve everyone around your Thanksgiving table.
  • Originally published as Poached Pears with Orange Cream in Healthy Cooking February/March 2009, p57

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