Orange-Spiced Poached Pears
Pears are a wonderfully versatile fall fruit that lend themselves nicely to a variety of accompanying sauces. The citrus and spice flavors of this light dessert make it a great finish for a heavy meal. Pair with a light-bodied, semi-sweet dessert wine like Moscato.
- 4 slightly under ripe Bartlett pears, peeled, halved and cored
- 1-1/2 cups orange juice
- 1 cup water
- 1/3 cup brown sugar
- 2 tablespoons honey
- 1 teaspoon vanilla
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 2 tablespoons lemon juice
- Mint leaves for garnish
- Combine orange juice, water, brown sugar and honey in a large sauce pan. Stir well to mix and bring to a simmer. Add the vanilla extract, nutmeg, ginger and lemon juice.
- Add the pears and simmer for about 30 minutes, turning frequently to be sure they cook through evenly. Remove them from the pan and cover to keep warm.
- Let the remaining liquid cook until it thickens into a syrup. Cut pears into lengthwise slices and arrange on individual dessert plates. Drizzle with the syrup and garnish with mint leaves.