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Poached pears – paleo recipe
Stav Kogan

Poached pears

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Servings: 4 servings
Ingredients Method

Ingredients
  

  • 3 cups (750 mL) fresh-squeezed orange juice (no added sugar)
  • 3 cups (750 mL) water
  • 1 2-inch (4 cm) piece ginger, peeled
  • 4 ripe (but not mushy) Bosc or Anjou pears, peeled and cored
  • 5 whole cloves
  • 1 stick cinnamon

Method
 

  1. Place all ingredients in a small saucepan, ensuring that all the pears are completely covered with liquid.
  2. Cut a circular piece of parchment paper that fits inside the 8- or 9-inch (20- or 23-cm) spring-form pan to keep pears from being exposed to air (if the pears are not covered with something—liquid or parchment—they will brown).
  3. Bring heat to a simmer, and let poach in liquid for about 30 minutes or until soft—not mushy.
  4. Remove pears from liquid, and bring remaining liquid to a boil.
  5. Reduce heat to a simmer, and allow to reduce by ½ to ¾, or until liquid is nice and syrupy.
  6. Remove cinnamon stick and pour syrup over pears and garnish with a sprinkle of cinnamon and/or some orange zest to serve.

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