December 20, 2020 - by Sabine
- 5 serves
- French, Italian
- Dessert, Side dish, Christmas, Party
- Used backdrop: Earth tones
Have you never eaten poached pears before and do you want to try the best poached pears recipe ever? Don’t look any further, because I have it for you. This is truly a delicious recipe and I really recommend you to try this. I stewed the pears in prosecco and I can tell you it is incredibly tasty. This dish is also very festive and perfect for the holidays, but obviously you can eat them whenever you want. What makes this recipe even better is that I served the pears with vanilla ice cream and homemade caramelized nuts. Believe me, you have to try these poached pears! Are you going to make them too?
I use prosecco, cinnamon, star anise and vanilla to poach the pears in. Often red wine, port or berry juice are used as liquid, but I wanted to use something more festive. This is my second poached pears recipe on this blog. Earlier I prepared pears in red grape juice. So if you don’t want to use alcohol, there are other alternatives too. Apple juice and orange juice are also possible. For this recipe I used Gieser Wildeman, a beautiful small, slightly sweet pear available in the Netherlands whole winter season. Try to find suitable pears wherever you live or use regular pears. Just make sure you check them for softness while simmering. Adding sugar is really not necessary. The ingredients in which the pears are stewed give so much flavor already. Besides, I serve the poached pears with ice cream and sweet-salty nuts. Sounds good right?!
Personally, I think the combination with vanilla ice cream and caramelized nuts is really mouth-watering! With this dessert you will impress people. The nuts give a crisp, but also the sweet and salty taste. Of course you can choose to combine the pears with something else. And they are delicious on their own too. The prosecco pears have an inviting light yellow color and are packed with flavor. You can eat the pears hot or cold and even freeze them. Preparing them is very easy, so no excuses and just try this recipe.
- Stewing pears Gieser Wildeman (or firm normal ones), 10 pieces
- Bottle of prosecco, 750 ml
- Vanilla bean, 1 piece
- Cinnamon stick, 1 piece
- Star anise, 2 pieces
- Alpro vanilla-ice cream
- Potato starch, 1 tablespoon
- Nuts/seeds, 200 grams, choose whatever you like (I used 100 grams of walnuts, 50 grams of sunflower seeds and 50 grams of pumpkin seeds)
- Plant-based butter, 25 grams
- Maple syrup, 2 tablespoons
- Cinnamon, 1 teaspoon
- Salt, 1 teaspoon
- Peel the pears from top to bottom with a vegetable peeler and leave the stalk on the pear. Cut off the bottoms to make sure they stay upright when serving.
- Add the pears in a large pan together with the prosecco, cinnamon sticks and star anise.
- Cut open the vanilla bean lengthwise and scrape out the seeds. Add both the seeds and the scraped pod to the liquid.
- The pears need to be covered with prosecco. Otherwise add some water until pears are covered with liquid.
- Bring the prosecco to a boil and let everything simmer for a few minutes without the lid on the pan.
- Then put the lid on the pan and simmer the pears for about 40 minutes on low heat. Check the pears after 30 minutes. You can check the softness with a wooden skewer. Let the pears cool of in the liquid. In the meantime you can prepare the nuts.
- Take the pears out with a slotted spoon and put them carefully on a plate. Pour the remaining cooking liquid through a sieve and collect it in a bowl. Return the liquid to the pan and turn the heat back on.
- Mix the potato starch with a little cooking liquid and add the paste to the pan. While stirring you can see the sauce is thickening. You can pour this sauce over the poached pears when serving. Serve the pears with the vanilla ice cream, caramelized nuts and the sauce. I am sure you will agree with me these are the best poached pears you will ever eat!
- Preheat de oven to 170 degrees.
- Add the butter in a small saucepan and melt over medium heat. Add the maple syrup, half of the salt and the cinnamon. Turn off the heat when butter is melted and mix in the nuts. Stir well until everything is coated.
- Place a sheet of parchment paper on your oven tray and spread the nuts.
- Fry the nuts in about 20 minutes golden brown. Halfway through the time, you have to turn them over against burning. Make sure they don’t burn.
- Take the nuts out of the oven, toss everything and let cool for half an hour.
- Add the other half of the salt and stir again.
- For the caramelized nuts you can use all kinds such as pecans, pistachio or hazelnuts.
- If you want to poach more than 10 pears you should add more prosecco. With 15 pears I would add 1,5 bottle in total and with 20 pears two bottles. Use also more cinnamon sticks, anise and vanilla in the same proportion.
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