After the two Pear & Apple tastings this week, look what we made from some of the extra pears – poached pears! So yummy, and easy.
We altered the ‘Maple Poached Pears’ recipe from perfectpantry.com by adding in about a 1 Tbsp. “chunk” of crystallized ginger. We used Seckel and Red Anjou pears that were ripe, but not overly so. These are pears that we actually have trees of at the nursery. Seckel pears are hard to find, but we have 2 of them left!
One last thing about this dessert, the syrup from the reduction was THE BEST!! We saved the left over syrup for future french toast or pancakes.
Here’s the recipe, enjoy!
This simple, yet elegant, dessert serves 4; can be multiplied.
Zest of 1 lemon
Juice of 1/2 lemon
1/4 cup pure maple syrup
2 Tbsp sugar
1 Tbsp butter
1 tsp pure vanilla extract
Peel the pears and, from the bottom, remove the cores, leaving the stems on. Place in a nonreactive pot with lemon zest, lemon juice, and maple syrup, plus enough water to cover. Bring to a simmer and cook over low heat until tender when pierced with a knife. Allow pears to cool in the poaching liquid. (This can be done several hours ahead.) Remove pears to serving plates, and bring the liquid to a boil. Stir in sugar, butter and vanilla, and reduce the sauce to desired consistency. Drizzle the sauce over and around pears, and serve.
What’s new …
- Our fall sale continues: 20% off on all plants & trees, 25% off all tools, sprays, bagged fertilizers etc.
- We’re getting excited about the Holidays! This year we’re adding some nice garden themed gifts like glass bird ornaments, botanical soaps and fine paper goods along with a larger selection of “living” Christmas trees, hand made* wreaths and again our popular “natural” (un-sheared) Noble firs, that have a wonderful old-fashioned Christmas look. (* If you need a custom wreath or 2, please contact us so we can make exactly what you desire.)