Pears are plentiful in the fall. And there are so many varieties, from Bartlett to Bosc. Pears are typically poached in a simple syrup but we wanted to showcase the natural sweetness of the fruit and make a healthier dessert so we use a little water and some fragrant whole spices and herbs in this version. If you have leftovers, you can slice the pears thin and add them to salads.
Serves 8
Ingredients
- 4 firm pears (Bosc recommended), peeled, cored and halved
- just enough water to cover the pears
- 1 vanilla bean
- 2 cinnamon sticks
- 4-5 star anise
- 1 large sprig of fresh rosemary
- coconut yogurt or whipped full fat canned coconut milk for garnish
- cinnamon for garnish
- chopped nuts or toasted unsweetened coconut for garnish
Instructions
- Split the vanilla bean with a paring knife and scrape the seeds out. Add them to a large pot along with the whole vanilla pod
- Place pears in the pot with the rest of the ingredients and pour enough water just to cover the ingredients
- Simmer covered until you can pierce the pears easily with a knife (10-20 minutes depending on the firmness of the pears so keep an eye on them)
- Remove from heat and serve 1/2 pear per person with a dollop of whipped coconut milk or coconut yogurt, cinnamon and chopped nuts. You can also spoon your yogurt or whipped full fat canned coconut milk in a bowl and sit the pear on top along with some chopped nuts or toasted coconut
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