Thrice poached pears is a play on words around here. We first ‘poach’ the pears from our neighbors across the road (in the church) and then we poach them according to the recipe below, which we poached from another B&B. You’ll have to get your pears from your own source. (We won’t tell!)
You can serve this up as a special dessert or for a family brunch.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Passive Time | 0 minutes |
| Servings |
people
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Ingredients
- 1 pear pear per 2 servings
- 2 tsps bleu cheese or goat cheese with cranberries
- 1 pat butter
- 2 tbsps brown sugar
- 1/4 cup orange juice
- 1 tsp pumpkin pie spice
Ingredients
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Instructions
- Preheat oven to 375. Butter a baking dish (size of dish depends on number of servings, pears should not be squished in dish). Sprinkle a thin layer of brown sugar in bottom of dish.
- Slice pears in half lengthwise, core (a melon baller works very well!), leave skin on. Lay pear halves cut side down in pan. Pour in enough orange juice to cover the bottom of the pan and an 1/8" up the side of the pears. Sprinkle pie spice over the pears.
- Pop in oven for 20 minutes. Test for doneness with a toothpick inserted into the thickest part of the pear. The pear should be soft but not falling apart. Baste with pan liquid and return to oven if not done. Ripe pears should take between 20-30 minutes. Not quite ripe pears may take up to an hour. (Kind of like baked potatoes.)
- When done, remove pears from oven and plate cut side up. Fill cavity with cheese and pour some of the pan juice over the top. Let cheese melt a bit. Serve warm.
Recipe Notes
This is a lovely fall dessert after a day of apple-picking. (And pear poaching!)
Love to eat, hate to cook? Make a reservation!
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