Indulge your senses with a delightful French classic that transforms simple ingredients into a stunning dessert: Vanilla Poached Pears with Apricot Sauce. Imagine tender, juicy pears, perfectly poached in a fragrant mixture of white wine and vanilla, creating an irresistible harmony of flavors. This elegant dish not only impresses guests but also makes for a cozy evening treat. Whether you're hosting a dinner party or simply treating yourself, this recipe promises to elevate your dessert game. Read on to discover the secrets behind this exquisite dish and how you can recreate it in your own kitchen!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 ripe pears
- 1 cup water
- 1 cup white wine
- 1/2 cup sugar
- 1 vanilla bean, split
- 1/2 cup apricot preserves
Instructions
- Prepare the pears by carefully peeling them, keeping the stem intact. Use a small melon baller or paring knife to remove the core from the bottom of each pear, creating a smooth cavity.
- In a medium saucepan, combine water, white wine, and sugar. Split the vanilla bean lengthwise and scrape out the seeds, adding both seeds and pod to the liquid mixture.
- Place the prepared pears upright in the liquid, ensuring they are mostly submerged. If needed, use a small plate to keep them weighted down.
- Bring the liquid to a gentle simmer over medium heat. Cover the pan and poach the pears for 15-20 minutes, turning occasionally, until they are tender when pierced with a knife but still hold their shape.
- Carefully remove the pears from the poaching liquid and set aside on a serving plate. Increase heat and reduce the poaching liquid by half to create a light syrup.
- In a separate small saucepan, warm the apricot preserves, stirring until smooth and slightly thinned.
- Strain the reduced poaching liquid and drizzle over the pears. Spoon the warm apricot sauce around or over the pears.
- Serve immediately, optionally garnished with a small scoop of vanilla ice cream or a sprinkle of fresh mint.
Tips
- Choose the Right Pears: For the best results, select ripe but firm pears, such as Bosc or Anjou. They hold their shape well during poaching and have a lovely flavor.
- Peeling with Care: When peeling the pears, try to keep the stems intact for a more elegant presentation. This will also help them stay stable while poaching.
- Monitor the Heat: Keep the poaching liquid at a gentle simmer rather than a rolling boil. This ensures the pears cook evenly and maintain their shape.
- Flavor Infusion: Feel free to experiment with the poaching liquid by adding spices like cinnamon or star anise for an extra layer of flavor.
- Serving Suggestions: For an extra touch of decadence, serve the poached pears with a scoop of vanilla ice cream or a dollop of whipped cream, and garnish with fresh mint for color.
- Make Ahead: You can poach the pears a day in advance. Just store them in the poaching liquid in the refrigerator, and reheat gently before serving.
- Presentation Matters: When plating, drizzle the reduced poaching liquid artfully around the pears and spoon the warm apricot sauce on top for a beautiful finish.
Nutrition Facts
Calories: 372kcal
Carbohydrates: 86g
Protein: 1g
Fat: 0g
Saturated Fat: 0g
Cholesterol: 0mg
