Fall fruit is often best when simply prepared
|Bosc pears are perfect for a simple poaching in a honey syrup. (Photos: Kathy Morrison)|
Recipe: Honey-poached pears spiced with cloves
By Kathy Morrison
As much as I love to bake with seasonal fruit in fall, sometimes I want to enjoy it as simply prepared as possible. That's especially true with pears, which get crowded out of the fall limelight by apples and all that pumpkin spice whatever.
|Easy and delicious: A poached pear.|
This recipe is adapted from one by the late great James Beard in his "American Cookery." This classic cookbook is the first place I go when I want to find a solid basic recipe. I used local honey instead of the 1 1/2 cups of white sugar the original calls for, and it's still plenty sweet. Adjust the spice to your preference; I considered using nutmeg or cardamom instead of the cloves. Cinnamon would work too, of course.
Serve the pears alone, in their syrup, or with crème fraîche, heavy cream or crème anglaise.
|A melon ball cutter works well for coring the pears.|
6 ripe but still firm pears, such as Bosc or d'Anjou
2 cups water
1/3 cup honey
1 teaspoon vanilla extract
1/8 to 1/4 teaspoon cloves (or nutmeg, cardamom or cinnamon)
Peel the pears, leaving them whole with the stem. Use a melon ball cutter or a paring knife to core the pears from the bottom.
|The peeled pears are cooked in the honey-sweetened liquid.|
Remove the pot from the heat, and let the pears cool in the liquid with the lid on. Serve warm, at room temperature or chilled, plain or with desired accompaniment.