Pears Poached in Spiced Cider & Bourbon
Poached pears are an always-elegant dessert and deceptively simple to prepare. The hardest part is peeling and coring the pears.
  • 2 cups apple cider or juice
  • 1/3 cup bourbon
  • 2 tablespoons honey
  • 1 cinnamon stick
  • 4 whole cloves
  • 3 strips (2- x 1/2-inch each) lemon zest
  • 2 tablespoons fresh lemon juice
  • 4 firm-ripe Bosc pears, peeled and cored from the bottom

1. In a deep saucepan just large enough to hold the pears, combine cider, bourbon, honey, cinnamon stick, cloves, lemon zest, and lemon juice. Bring to a boil over high heat. Reduce heat to medium-high and simmer 5 minutes.

2. Add pears to cider mixture, cover, and simmer 15 minutes, turning pears occasionally, until pears test tender when gently poked with a knife. (Cooking time will vary depending on ripeness of pears.)

3. With slotted spoon, transfer pears to a serving bowl. Bring poaching mixture to a boil and cook until slightly syrupy and reduced to 1/2 cup, about 10 minutes; strain. Cool, then pour over pears. Refrigerate until serving time. Serve chilled.

Nutritional Information
Per serving: 231 calories, 0.7g total fat, 0.1g saturated fat, 0.1g monounsaturated fat, 0.2g polyunsaturated fat, 3.9g dietary fiber, 1g protein, 45g carbohydrate, 0mg cholesterol, 6mg sodium.
Good source of: quercetin.

Date Published: 09/19/2005 > Printer-friendly Version

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