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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

Ingredients

  • 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

Instructions

  • 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 orange
    peel, vanilla, and cinnamon stick. Over high heat, bring to a boil, then reduce
    to 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 and sprinkled
    with pistachios, and a scoop of your favorite plant-based ice cream or sorbet.