The new year has begun and light desserts
are/should be on my menu!
I don't usually make New Year's Resolutions but I am resolved
to eating healthier and making the job of staying active my new career!
It's never too late to start is it?
Since celebrating my 64th a few days ago there's no time to waste - eek.
This pretty and delicious dessert
is easy to make and makes a perfect finish to any meal.
Introduced to me by a dear friend some years ago who is forever elegant.
She even brought along her own margarita glasses to present this dessert.
Introduced to me by a dear friend some years ago who is forever elegant.
She even brought along her own margarita glasses to present this dessert.
Any ripe and firm pear will do but I like to use Bosc Pears when available.
Simply core the pear with a melon baller from the blossom end. It takes two or three "scoops" and the core is out.
Carefully peel the pears leaving the stem intact.
Add the peeled and cored pears to your favourite poaching liquid.
The recipe I use is:
2-3 Cups cranberry juice
2 bay leaves
1 star anise
5 whole cloves
orange zest (optional)
2-3 cinnamon sticks
Gently simmer the pears for 10-15 minutes, turning occasionally with a large spoon. Pears should be tender but still hold their shape.
Drain the pears and cool.
Pat them dry and place upright on a serving plate
(they look so great served in a Margarita glass)
Scoop a ball of ice-cream and drizzle with caramel sauce (see recipe below).
Also, lovely served with a sprinkle of roasted nuts or a rolled wafer!
You can make your own delicious caramel sauce or purchase a good quality one for this dessert.
Caramel Sauce:
½ Cup granulated sugar
¼ Cup brown sugar
1 ½ Cups heavy cream
Put granulated sugar in a heavy saucepan and crumble the
brown sugar on top. Melt the sugars over
medium heat undisturbed until the granulated sugar is mostly melted. Continue to cook, stirring with a fork until
a deep golden caramel – watch closely.
Carefully pour in the cream (mixture will bubble up and caramel will
harden). Simmer, stirring until caramel
is dissolved and sauce is reduced to about 1 Cup – approx. 10 minutes. Cool slightly before pouring on pears or
serve as a cold sauce.
Till next time .......... gathering my lean and healthy recipes and meal plans. At least I'm trying.
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Hmmmm...this is going on my fruity board at Pinterest. Pears are my favorite fruit.
ReplyDeletethat looks fabulous Rosella! Oh boy I've got to get inspired to de-fluff again! Did you sing When I'm 64 by the Beatles on your birthday!
ReplyDeleteThanks for a good laugh. Having just turned 70 (double eek!), I agree there's no time to waste. Let's start after making this delicious dessert.
ReplyDeleteThese look delicious and elegant, Rosella! I'll get fit later...
ReplyDeleteI've poached pears in white wine and honey, but using cranberry juice imparts a lovely color! And with caramel sauce? YUM!
ReplyDeleteYum! I did poached pears for our Christmas dinner, but this is a completely different recipe and I love the idea of serving the pears with ice cream and caramel.
ReplyDeleteThat looks wonderful, and your explanation makes me think that I might be able to make this. It would be a very nice dinner party dessert!
ReplyDeleteA belated Happy Birthday to you!
Happy Birthday, Rosella! Now I know what to do with that cranberry juice in the fridge that no one is drinking. All I need is the pears ;) Sounds wonderful!
ReplyDeleteSo how did I miss this post? It looks like we both celebrated our 64th this past month. I always have a hard time sticking to any kind of healthy eating resolve in January...what with many celebrations!
ReplyDeleteBy the way, I had my Iowa family here last week and showed them your lovely barn quilt pic's. They were impressed! Now my sis in Manitoba is thinking of using that 'barn quilt' idea at her place. :)