- Prep Time:5 minutes
- Cook Time:1 hour 15 minutes
A delectable Passover dessert: Poached Pears made with honey, cinnamon and citrus, combined to give the pears a sweet, fabulous flavor. Poached pears make a lovely dessert for Passover celebrations. They can also be made a day in advance and then brought to room temperature before serving.&
For a rich red color, add 3/4 pounds peeled and sliced beets to poaching liquid. Remove and discard beets when you remove pot from the heat. Sliced beets give the pears a vibrant scarlet red color and add subtle yet delightful flavor complexity.
6 medium firm, ripe pears
6 cups sweet, red pesach wine
2/3 cup honey
2/3 cup sugar
6 tablespoons lemon juice
1/4 cup orange juice
4 cinnamon sticks
1 tablespoon orange zest, for garnish
Combine wine, honey, lemon juice, orange juice and cinnamon sticks in a sauce pot and bring to a simmer.
While the poaching liquid heats, peel the pears in straight, continuous strokes from the stem end to the base using a Y-shaped peeler. Cut a small slice from the bottom of each pear so that they can stand upright.
Add pears to liquid, cover the pot, and simmer, turning occasionally, until the pears start to become tender, approximately 15-20 minutes. Remove pot from heat and allow pears to cool in the poaching liquid, approximately 1 hour. Serve immediately, or for darker coloration, transfer to refrigeration for up to 24 hours, turning the pears occasionally.
To serve, pool poaching liquid as desired in center of dessert plate or shallow bowl. Stand pear in the center of the plate. Sprinkle with 1/2 teaspoon orange zest.
Calories 513, Carbohydrates 89g, Fat 0.27g, Fat Calories 2, Fiber 6g, Protein 1g, Saturated Fat 0.02g, Sodium 13mg. Daily Values: Calcium 40.97mg 4%, Phos 78.36mg 8%, Copper 0.19mg 10%, Zinc 0.61mg 4%, Panto 0.23mg 2%, Biotin 0.45mcg 150%, Iodine 0.21mcg 0%, Magnesium 43.71mg 11%, Iron 1.59mg 9%, Vitamin B6 11%, Vitamin C 33%, Vit E-a-Toco 1%, Vitamin A 1%. Percent Daily Values are based on a 2,000 calorie diet.