Healthy Moms

Poached Pears With Pecan Sauce
by mp3mom
December 12, 2012 at 6:09 PM


Poaching liquid:

  • 5 cups water, plus more as needed
  • 1/2 cup packed light brown sugar
  • 6 ripe but firm pears, such as Bosc or Anjou, peeled, halved lengthwise and cored
  • 1 lemon

Creamy Pecan Sauce:

  • 3/4 cup packed light brown sugar
  • 1/2 cup water
  • 1/2 cup heavy cream
  • 1 cup toasted pecan halves
  • Pinch kosher salt


To poach the pears: In a large pot, combine the water and sugar over medium-high heat. Using a vegetable peeler, cut wide strips of lemon zest from the lemon and add to the pot along with the juice of the whole lemon. Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer. Submerge pears in the simmering liquid, adding more water, if necessary, to just cover the pears. Cut a piece of parchment paper into a circle just large enough to cover the pot. Ease the paper down into the pot until it is touching the surface of the liquid. Simmer the pears until a knife inserted directly into a pear meets little resistance, about 30 minutes. Remove the pot from the heat and cool the pears completely in the poaching liquid.

To make the sauce: In a saucepan, over high heat, combine the brown sugar and water and bring it to a boil. Reduce heat to medium and simmer until the sauce is reduced, thicker and takes on a dark golden brown color, about 8 to 10 minutes. Carefully stir in cream, reduce the heat to medium-low and simmer until very thick, 2 to 3 minutes more. Stir in the toasted pecans and salt.

Serve 1 to 2 pear halves per person, drizzled with the creamy pecan caramel sauce.



  • darbyakeep45
    December 13, 2012 at 5:59 AM

    Never had this...thanks for sharing!

  • bhwrn1
    by bhwrn1
    December 13, 2012 at 7:06 AM

    Wow, yummo!

  • cleanaturalady
    December 13, 2012 at 8:17 AM

    That sounds good. 

  • SabrinaLC
    December 13, 2012 at 9:22 AM

    Thanks for sharing.

  • reneawesley
    December 13, 2012 at 10:09 AM
  • Krysden
    by Krysden
    December 17, 2012 at 5:10 PM

    thanks for sharing

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