How to Make Spiced Poached Pear Halves with Pistachio Dust
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In a deep saucepan, combine water, cinnamon stick, star anise, and stevia. Bring to a simmer over medium heat.
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Add pear halves cut side down and simmer for 15-20 minutes until tender but not mushy.
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Remove pears and let cool slightly.
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Bring remaining poaching liquid to a boil and reduce to a light syrup, about 5 minutes.
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Drizzle syrup over pears and sprinkle with pistachios and orange zest.
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Serve warm or chilled.
Pro Tips for Perfect Spiced Poached Pear Halves with Pistachio Dust
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of firm bosc pears, peeled, halved and cored, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Spiced Poached Pear Halves with Pistachio Dust?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Spiced Poached Pear Halves with Pistachio Dust?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for firm bosc pears, peeled, halved and cored?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.