Poached Pears with Caramel Sauce and Almonds

Name: Poached Pears with Caramel Sauce and Almonds
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: France
Ingredients: 4 pears (firm, such as Conference or Bosc); 800 ml of water; 120 g of sugar (granulated); 1 tbsp of lemon juice; 2 cinnamon (sticks); 3 star anise (whole stars); 150 g of sugar (granulated); 40 g of salted butter (diced); 150 ml of heavy cream (warmed); 35 g of almonds (sliced)

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Pears poached in caramel sauce offer a melt-in-your-mouth texture enhanced by the warm aromas of cinnamon and star anise. Topped with a creamy salted butter caramel and sprinkled with crunchy almonds, this autumn dessert is a natural for the end of a convivial or festive meal.

Total time: 50 min
Prep: 20 min
Cook: 30 min
Difficulty: Medium
Per person: €1.70

By the CookinBreak team

Goes well with

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As a starter

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As a main

5.0

Homemade Duchess Potatoes

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To drink

Cinnamon Eggnog

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Nutrition facts

per serving · estimate

420kcal

Protein3 g3%
Carbs64 g60%
Fat18 g38%
Fiber5 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For perfectly even poaching, place a disc of parchment paper with a hole cut in it directly on top of the pears in the saucepan. This keeps the fruit from floating and keeps their entire surface submerged in the fragrant syrup.

Freezing : Can you freeze this recipe?

Yes

Poached pears and caramel sauce can be frozen separately for up to 2 months in airtight containers. Thaw in the fridge.

Storage : How long does it keep?

Poached pears: 3-4 days max in their syrup in the fridge, airtight container. Caramel sauce: 5-7 days in the fridge, airtight jar.

Making ahead : Can you make it the day before?

Yes

Pears and caramel sauce can be prepared the day before. Assemble just before serving.

Reheating : How do you reheat it?

Pears: Reheat gently in a saucepan over low heat or in the microwave. Caramel sauce: Reheat gently in a saucepan or in the microwave.

Variations

Chocolate version: replace half of the caramel sauce with a warm dark chocolate ganache for a revisited Belle-Hélène touch.
Dairy-free version: make the caramel with pourable coconut cream and plant-based margarine.
Autumn apple version: replace the pears with firm apples such as Reine des Reinettes or Pink Lady, shortening the poaching by 5 minutes.

Mistakes to avoid

Choosing overly ripe pears that will fall apart completely during poaching.
Pouring cold heavy cream into the hot caramel, which would cause thermal shock and a block of hardened sugar.
Boiling the syrup at a rolling boil, which would damage the delicate skin and texture of the fruit.

Frequently asked questions

Which pear variety works best for this dessert?

Choose pears with firm, dense flesh that hold their shape when cooked, such as Conference, Bosc or slightly firm Williams. Avoid very ripe Comice pears, which are too juicy for clean poaching.

Can I make the caramel without salted butter?

Yes, you can use regular unsalted butter, simply adding a pinch of fleur de sel when you pour in the cream to bring out the sweet flavor.

How can I tell if the pears are cooked through?

Insert the tip of a paring knife into the center of the pear: it should slide in with no resistance at all while the pear keeps its shape on the outside.

My caramel crystallized, how can I fix it?

Put your saucepan back over very low heat, stirring in a tablespoon of hot liquid, then let the sugar melt slowly without stirring abruptly.