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Poached Pears Recipe

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This recipe for Poached Pears, by , is from The Bergstrom-Still Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Still
Added: Friday, November 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 firm pears, peeled and cored
2 Tb. fresh lemon juice
6 pieces each of lemon and orange zest (long strands)
6 whole cloves

Directions:
Directions:
Core the pears with an apple corer, or use a paring knife to cut out the core from the bottom, leaving the stem intace. A vegetable peeler works well for peeling. Cut off the bottom of each pear so that it will stand upright. Rub the pears with the lemon juice to keep them from browning.
Stick a clove in the side of each pear, and strew the zest inside and around them.
You can cook these individually, but I like to cook them together in a souffle dish. Be sure the dish is taller than the pears, or they'll get squashed. Cover the dish tighly with plastic wrap. Microwave about 8 minutes at full power.
Immediately remove, pierce the plastic, and remove it. Otherwise, it will shrink way down and distort the pears. The pears may be distorted, anyway. You can gently remold them when they're cool enough to handle.
You can eat the pears warm or cold. They are great as Pears Belle Helene, served with Creme Anglaise and Chocolate Sauce.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
If you don't want to use plastic, you can wrap each one in an 8" square of parchment. For a single pear, cook for just 4 minutes.
This recipe is from Barbara Kafka's Microwave Gourmet. It's easy, but the pears sometimes get odd brown spots when they cook. I usually use Bartletts or Anjous, but I've also tried Comice and Bosc. They're all good.

 

 

 

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