Issues → September/October 2007 → Interact → 10 Things to Do →

5 Pear Desserts

Elegant and easy

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Maple-Poached Pears

Fruit Recipes

Yield: Serves 12

• 6 large pears
• 2 quarts boiling water
• 3/4 cup maple syrup
• 12 ounces French vanilla yogurt
• 12 sprigs mint
• nutmeg for garnish

Peel and core the pears and cut them in half. Combine the boiling water and the syrup and poach the pears 20 minutes in the mixture. Remove the pears from the water and drain them. To serve, spoon some of the yogurt onto each of 12 glass plates. Place one pear half, cut side down, on each plate and garnish with a sprig of mint and dust with a little nutmeg.

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Pears Helene

Fruit Recipes

Yield: Makes 4 servings.

• 4 ripe Bartlett pears, peeled and cored
• 2-1/2 cups sugar
• 2-1/2 cups water
• 1 teaspoon vanilla extract
• 4 scoops vanilla ice cream
• 1 cup chocolate sauce
• 1/4 cup toasted, slivered almonds

Cut pears in half lengthwise. Put sugar and water into a saucepan and bring to a boil, then reduce heat and simmer 5 minutes. Stir in vanilla, add pears, and simmer another 15 minutes, until pears are tender. Allow pears to cool in the syrup. To serve, place one scoop of ice cream onto each of 4 chilled plates. Arrange 2 pear halves on either side of ice cream, then spoon chocolate sauce over all and top with almonds.

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Peachy Pear Crisp

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