Simple, elegant...and scrumptious.
December 2007
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Recipe: Cranberry Poached Pears
With Caramelized Pear & Toasted Pecan Ice Cream
Here’s an elegant and impressive recipe, and you only have to do half the work. That’s because the other half is supplied by Häagen-Daz. The winning flavor from the 2007 Häagen-Dazs Scoop contest, Caramelized Pear & Toasted Pecan Ice Cream, has been made a permanent addition to the line. Delicious by itself, it makes beautiful music with a poached pear—something that’s easy for you to make.
Makes 4 servings.
Ingredients
- 4 small firm/ripe pears (4 to 5 ounces each)
- 1-1/4 cups water
- 1-1/4 cups cranberry juice cocktail
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cinnamon stick
- 1 pint Häagen-Dazs Caramelized Pear and Toasted Pecan Ice Cream
Preparation
- With an apple corer or a paring knife, remove the cores from the bottom of the pears, preserving their shape. (Or, cut the pears in half and remove the cores.) Peel the pears.
- Combine 1-1/4 cups water, the cranberry juice, sugar, lemon juice and cinnamon stick in a 2- to 3-quart saucepan. Bring to a simmer. Add the pears, cover and simmer about 20 minutes, turning pears several times until evenly cooked through but not too soft.
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- Remove pears with a slotted spoon and refrigerate. Discard the cinnamon stick. Bring the cranberry mixture to a boil and cook for 10 minutes or until reduced to about 2/3 cup. Remove from the heat and cool to room temperature, stirring often until smooth and syrupy.
- Place the pears on dessert plates or in bowls. Add a scoop of Caramelized Pear and Toasted Pecan Ice Cream and drizzle with 1 to 2 tablespoons cranberry syrup.
Recipe © Copyright Häagen-Dazs. Other material © Copyright 2005-
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