Diabetes Forecast

Poached Honey Pears With Vanilla

Per Serving

Poached Honey Pears With Vanilla

Makes: 8
Serving Size: 1/2 pear
Calories 155
Fat 1.5 g
Saturated Fat 0.1 g
Trans Fat 0 g
Carbohydrate 34 g
Fiber 4 g
Sugars 26 g
Cholesterol 0 mg
Sodium 0 mg
Potassium 180 mg
Protein 1 g
Phosphorus 30 mg
Choices: Carbohydrate 2
  • Makes: 8
  • Serving Size: 1/2 pear
  • Preparation Time: 10 minutes
  • Cooking Time: 50 minutes
  • Chilling Time: 2 hours


4 large firm Bartlett or D'Anjou pears (about 3/4 ripe)
2 cups light-bodied white wine (such as Viognier)
2 cups water
1/3 cup honey
2 Tbsp. sugar
1 cinnamon stick
3 whole cloves
1 whole vanilla bean pod, split open, seeds scraped and reserved
1/4 cup toasted chopped almond


  1. Peel the pears and cut in half, leaving the stem intact. With a melon baller, core the pears.
  2. Add the wine, water, honey, and sugar to a large pot or Dutch oven. Bring to a boil. Reduce the heat to simmer, and add the cinnamon stick, cloves, and vanilla pod and pulp. Add the pears, cover, and simmer on low for 20 minutes, turning them occasionally with tongs, until the pears are soft but not falling apart. Cook the pears evenly by turning them ocasionally while simmering in the spiced liquid. A pair of tongs gives a good grip. Bring out the flavor by reducing the sauce, which means cooking it (after removing the pears) until the liquid gets syrupy.
  3. To serve the pears warm, remove them from the poaching liquid, and place them on individual serving plates. (To serve them cold, put the pears in a covered container and refrigerate for 2 to 3 hours.)
  4. Strain the poaching liquid through a fine sieve. Return the strained liquid to the saucepot. Cook and stir the liquid over medium-high heat until it's syrupy and reduced to about 1/2 cup. Spoon 1 Tbsp. of the reduced sauce over each pear and sprinkle them with toasted almonds. If serving the pears cold, pour the reduced sauce into a covered container and refrigerate for 2 to 3 hours until cooled.

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