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Desserts

Caramelized Poached Pears in a Pan

By KACHEN
Poached pears with vanilla in a pan

Caramelized Poached Pears in a Pan

  • 4 pears
  • 50 g sugar
  • 2 vanilla beans
  • ½ organic lemon (rind and juice)
  • 75 ml white port wine
  • 100 ml white wine
  • 200 ml pear juice
  • 1 pinch ground cinnamon
  1. Wash and peel the pears. Remove the core with a ball cutter.
  2. Caramelise the sugar with 2 tbsp water in a pan or pot. Halve the vanilla beans lengthwise without cutting them completely. Scrape out the pulp and add it with the pods to the caramel.
  3. Using a peeler, cut some lemon rind. Add the rind and squeezed juice. Immediately deglaze with the port wine, white wine, and pear juice.
  4. Reduce the heat, place the pears cut-side down, cover, and simmer for about 5 minutes over low heat. Remove the lid, turn the pears, and simmer for another 5 minutes.
  5. Remove the pears and place them on a plate. Bring the broth to the boil again until it thickens slightly. Pour over the pears and let cool.
  6. Sprinkle with a little cinnamon before serving.
Dessert
KACHEN
KACHEN

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