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Pears Poached in Sweet Cherry Syrup

Make this classic, elegant dessert and wow your guests. Using cherry juice instead of wine means you don't have to add sugar, unless you want to!
Course Dessert
Keyword plant based dessert
Servings 4


  • 4 medium bosc pears
  • 2 cups dark sweet cherry juice
  • 3 inches orange peel pared in a strip
  • 1 teaspoon vanilla
  • 1 stick cinnamon
  • 4 sprigs fresh tarragon plus a few leaves
  • chopped roasted pistachios
  • coconut sorbet or plant-based ice cream


  • Carefully peel the pears, leaving the stems on. Using a paring knife,cut a cone shaped hollow in the base of the pear to remove the flower end. Pare straight up into the pear to remove the seeds, hollowing out the pear without cutting through it.
  • Place the pears in a 2 quart sauce pan and pour in the cherry juice, add the orangepeel, vanilla, and cinnamon stick. Over high heat, bring to a boil, then reduceto a simmer. Put the lid on, slightly ajar, and cook for about 15 minutes,turning the pears every 5 minutes to color them evenly. Test for doneness by piercing with the paring knife. When the pears are tender but not falling apart, take them off the heat. Use a slotted spoon or tongs to gently remove them from the juice and place on a plate.
  • Put the juice mixture back on the heat and bring to a boil over high heat. Reduce to medium and simmer until reduced to about 1/2 cup,about 10 minutes. The juice will get quite syrupy and the bubbles will become large and shiny. Transfer the syrup to a small pitcher.
  • Serve the cooked fruit drizzled with syrup, garnished with tarragon sprigs, and sprinkled with pistachios, and a scoop of your favorite plant-based ice cream or sorbet.