Spiced Poached Pears with Vanilla Cream

• 4 ripe but firm pears, peeled
• 2 cups water
• 1 cup sugar
• 1 cinnamon stick
• 2 whole cloves
• 1 star anise
• 1/2 teaspoon vanilla extract
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 2 tablespoons powdered sugar

Steps

1. 1 In a medium saucepan, combine water, sugar, cinnamon stick, cloves, and star anise. Bring to a simmer over medium heat.
2. 2 Meanwhile, peel the pears and leave the stems intact.
3. 3 Gently lower the pears into the simmering syrup. Cover and cook for 15-20 minutes until tender but not falling apart.
4. 4 Remove pears with a slotted spoon and set aside to cool.
5. 5 Stir 1/2 teaspoon vanilla extract into the poaching liquid and let it reduce to a syrup consistency.
6. 6 Whisk together heavy cream, 1 teaspoon vanilla extract, and powdered sugar until soft peaks form.
7. 7 Serve each pear in a dish with a drizzle of the reduced syrup and a generous dollop of vanilla cream.

Equipment

• Medium saucepan
• Slotted spoon
• Hand mixer

Variations

• Experiment with different spices like cardamom or nutmeg for a unique flavor profile.

Substitutions

• If you don't have star anise, use an extra cinnamon stick for warmth.

Pairings

• A drizzle of dark chocolate sauce or a scoop of vanilla ice cream makes this dish even more indulgent.

Nutrition

Tips

• For a dairy-free option, use coconut cream in place of heavy cream.
• Pears can be poached up to 2 days ahead and stored in the syrup in the fridge.

Storage

Store poached pears in their syrup in an airtight container in the fridge for up to 2 days. Whipped cream can be kept in the fridge for up to a day.

Freezing: Pears can be frozen in syrup for up to 1 month. Thaw in the fridge and reheat gently. Do not freeze whipped cream.

Serving Suggestions

• Serve with a sprinkle of chopped nuts or a biscotti on the side for texture contrast.

FAQ