We make these honey poached pears with 10 ingredients. A little honey, vanilla, lemon juice and brandy bring big flavor from farm to table. On Chesterhaven Beach Farm we have a beautiful and old and untouched seckel pear grove. I remember when I discovered this fact. The area was overgrown with vines. I drove the truck all the way up to the trees, got on top of the truck and picked pears.
When I was first learning how to cook, my cousin Sheri took me to a cooking class at a woman’s home who was a formally trained chef. This chef was very passionate about all the rules to follow around her food preparation and cooking style and I remember dreading to make all of the recipes. Except the poached pears.
I committed her recipe to memory and couldn’t wait to go home and try them out. Poached pears are beautiful, even sexy, and they are not at all difficult to make. Nobody has to know. This recipe for Honey poached pears are a perfect way to finish a healthy meal without much guilt. We used our Clover Honey and so can you.
Adapting our Honey Poached Pears
You know, a recipe is not truly perfect until you’ve added your own touch to it. That’s why we encourage you to play with your food. Call to your inner chef come out and play and change up this recipe. Here are some ideas:
- Top with a garnish of vanilla ice cream or gelato
- Top with candied nuts
- Keep the pears in tact, core from below and stuff them with ice cream prior to serving. (I had a version of these pears at Le CouCou in NYC recently and they were amazing.)
If you decide to make this Poached Pear recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!
Honey Poached Pears
- 3 fresh anjou pears
- 1 c water
- 1 tbsp. Waxing Kara Honey
- 1 1/2 tbsp. lemon juice
- 1 1/2 inches vanilla bean
- 1 cinnamon stick
- 2 star anise optional
- pinch salt
- 2 tbsp. brandy
- candied or toasted hazelnuts optional
Peel pears, cut in half, remove core, cut into 1/2″ wedges.
Place pears in a small saucepan and cover with one cup of water.
Add lemon, honey, vanilla bean, cinnamon stick, and star anise (optional) and pinch of salt and simmer on low to medium heat for about 25 minutes until the pears are cooked and soft. Try to keep pears submerged in liquid while simmering.
Remove pears from saucepan with slotted spoon to a separate bowl. Reduce heat and continue to simmer the liquid until almost totally evaporated, thick and bubbly then remove from heat.
Add brandy to saucepan and blend, pour poaching syrup over pears. Serve with a small scoop of vanilla ice cream or splash of coconut milk and drizzle of raw honey.
Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.