Description

Poached pears sound like something that might have been served at a dinner party hosted by Marie Antoinette in the late 1700s. And, come to think of it, they probably were. Despite being deceptively simple to make, there’s something undeniably regal about them, isn’t there?

Ingredients

Units

2 large pears, peeled and halved
2 cups (4.7 dl) fresh lingonberries (or cranberries if lingonberries are unavailable)
1 cup (200 g) sugar
1 cup (2.4 dl) water
Whipped cream, for serving

Instructions

In a saucepan, combine the lingonberries (or cranberries), sugar, and water. Bring the mixture to a boil over medium heat, stirring until the sugar is fully dissolved. Lower the heat and let it simmer for 5 minutes
Once the poaching liquid is prepared, carefully add the pears to the simmering liquid.
Cover and poach the pears gently over low heat for 15-20 minutes, or until they are tender but still firm enough to hold their shape. Test the tenderness with a fork or skewer.
When the pears are ready, remove them from the liquid and set them aside. Using an immersion blender, blend the poaching liquid until smooth. For a smoother sauce, strain the liquid through a fine-mesh sieve to remove seeds and pulp.
To serve, place one pear half on each plate and drizzle the warm berry sauce over the top. Add a dollop of whipped cream on the side.

Notes

Use firm pears. They poach 15 to 20 minutes and need to come out tender but still holding shape, so test with a skewer rather than going by the clock.

Cranberries are the substitute the book names, and the quantity stays at 2 cups.

Blending the poaching liquid is what turns it into a sauce. Pass it through a fine sieve afterwards if you want it smoother.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Recipes
Cuisine: Swedish

Nutrition

Serving Size: 1 serving
Calories: 269
Fat: 0 g
Carbohydrates: 69 g
Protein: 1 g