Amaretto Poached Pears and Chocolate Shavings
Amaretto Poached Pears with Chocolate Shavings – Simple, Low Calorie, Gluten Free Dessert that’s Easy to Make and Super Delicious to Eat!
About two years ago I made an Almond Cream Pear Tart that my sister has been asking me to make again since. The tart asks for poached pears, almond cream and some pie pastry. As I was thinking about that tart, I realized that even if I don’t have time to make the tart, I should still totally make the poached pears.
So I went to the market, got some pears, got surprised that they’re still 2$ a pound even though they’re in season, got home and got started on the simplest recipe yet.
By the way, this one time I wanted to make the abovementioned tart and I decided that I could totally use the canned pears for the tart recipe and it will still taste pretty good. Fail. Big fail.
When the pears are poached, they absorb the flavors of the Vanilla, Amaretto and spices to produce a very sophisticated taste. No canned pear will come even close to what these babies are. Not. Even. Close. Ever.
I am a big fan of Bosc pears because they never really get mushy like other varieties do, plus they taste good even when they’re under ripe. This recipe also appreciates them for their ability to hold shape when cooked.
Plus, I think you should hold on to this recipe (whether it’s by pinning, sharing on Facebook, or just plain printing this recipe) because of it’s numerous uses in other desserts. Speaking of which, watch out for my other 2 recipes that I will post using these delicious flavor bombs.
Amaretto Poached Pears with Chocolate Shavings
Ingredients:
6-7 Pears, peeled and cored (Bosc works best)
3 cups water
1 cup granulated sugar (white or brown)
2-3 tablespoons lemon juice
1 cup Amaretto liqueur (or Grand Marnier, or Apricot/Peach Liqueur)
5 tablespoons vanilla extract
1 star anise (optional)
1 cinnamon quill (optional)
How to make Amaretto Poached Pears
In a large pot combine 3 cups water, 1 cup sugar, 2-3 tablespoons lemon juice, 1 cup liqueur of choice, 5 tablespoons vanilla extract, 1 star anise (optional) and 1 cinnamon quill (optional). Stir & bring mixture to a boil.
While the mixture is coming to a boil, peel the pears leaving the stems on. If using for a tart, you can split the pear in two core it as well.
Add the pears to the poaching liquid and simmer until the pears are soft and easily pierced with a knife. Do not overcook or the pears might be too soft. Depending on how ripe your pears are, anywhere from 10 minutes to 30 is enough. Leave the pears in the poaching liquid for a couple of hours, or better yet overnight. This will allow the pears to be completely infused with the flavors of vanilla and liqueur (since the liqueur is brought to a boil and simmered, all the alcohol will be evaporated).
When ready to serve, transfer the pears to a rimmed serving dish, pour a bit of poaching liquid over the pears. Sprinkled with chocolate curls.
To make chocolate curls:
Heat a chocolate bar for about 15 seconds, in 2-3 second intervals. You want the chocolate bar to become a little warmer than room temperature. This will make it easier for the chocolate curls to form without crumbling into shards. Now use a paper towel to help you hold the bar in one hand while running a vegetable peeler along the edge of the bar to produce chocolate curls.
Do not discard the poaching liquid. Pour it over ice and drink it as a refreshing drink, diluting it with water until desired sweetness.
Amaretto Poached Pears and Chocolate Shavings
Ingredients
- 6-7 Pears peeled and cored (Bosc works best)
- 3 cups water
- 1 cup granulated sugar white or brown
- 2-3 tablespoons lemon juice
- 1 cup Amaretto liqueur or Grand Marnier, or Apricot/Peach Liqueur
- 5 tablespoons vanilla extract
- 1 star anise optional
- 1 cinnamon quill optional
Instructions
How to make Amaretto Poached Pears
- In a large pot combine 3 cups water, 1 cup sugar, 2-3 tablespoons lemon juice, 1 cup liqueur of choice, 5 tablespoons vanilla extract, 1 star anise (optional) and 1 cinnamon quill (optional). Bring mixture to a boil.
- While the mixture is coming to a boil, peel the pears leaving the stems on. If using for a tart, you can split the pear in two core it as well.
- Add the pears to the poaching liquid and simmer until the pears are soft and easily pierced with a knife. Do not overcook or the pears might be too soft. Depending on how ripe your pears are, anywhere from 10 minutes to 30 is enough. Leave the pears in the poaching liquid for a couple hours, or better yet overnight. This will allow the pears to be completely infused with the flavors of vanilla and liqueur (since the liqueur is brought to a boil and simmered, all of the alcohol will be evaporated).
- When ready to serve, transfer the pears to a rimmed serving dish, pour a little bit of poaching liquid over the pears. Sprinkled with chocolate curls.
To make chocolate curls:
- Heat a chocolate bar for about 15 seconds, in 2-3 second intervals. You want the chocolate bar to become a little warmer than room temperature. This will make it easier for the chocolate curls to form without crumbling into shards. Now use a paper towel to help you hold the bar in one hand while running a vegetable peeler along the edge of the bar to produce chocolate curls.
- Do not discard the poaching liquid. Pour it over ice and drink it as a refreshing drink, diluting it with water until desired sweetness.
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These pears make for a light dessert after a heavy dinner, satisfying the craving for something sweet while keeping you from being too full
