From Paleo Comfort Foods
I used Trop 50 orange juice. It contains less than half the sugar and calories than other brands. You can also choose to make fresh squeezed juice and use it for this recipe.
4-6 ripe (not mushy) Bosc or Anjou pears, peeled and cored
3 cups orange juice (I use Trop 50 orange juice-less sugar)
water, to cover pears completely
1 two inch piece of fresh ginger root, peeled
1 cinnamon stick
5-7 whole cloves
zest of one orange
cinnamon for sprinkling
1-2 shots brandy, I use Pear Congnac– optional
- Place all ingredients in a medium sized saucepan. Be mindful that the pears are completely covered with liquid. (I continue to add water to the orange juice until this is accomplished). Add brandy to liquid now if using.
- Bring mixture to a simmer and let the pears poach in the liquid for approximately 30 minutes. (You want the pears soft buy not mushy or falling apart)
- When finished, remove pears from the saucepan and bring liquid to a boil.
- Reduce to a simmer and allow the liquid to reduce by ¾, or until liquid is thicker and has a kind of syrup consistency.
- Remove liquid from heat, remove cinnamon stick and whole cloves, pour some over the pears and garnish with extra orange zest and a sprinkle of cinnamon.
TIP: To remove pear core and pits try using a melon baller to carefully scoop them out.
This dessert can be made a day in advance. Store the poached pears in the liquid overnight in the refrigerator. Serve either warm or cold.