Mother Earth Living

Make Holiday Desserts Without Refined Sugars: Aromatic Pears

By Gina Mohammed
October/November 2010
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Champagne Poached Pears Recipe

This champagne poached pears recipe can be served for brunch, lunch or dinner.

SERVES 4

• 4 ripe but firm pears
• 2 tablespoons lemon juice
• 1 tablespoon honey, or to taste
• 1 fresh red jalapeno pepper, cut in half and seeded
• 2 whole star anise
• 1 cinnamon stick, bruised
• 1 lemongrass stalk, bruised
• 1/2-inch piece fresh ginger, peeled and sliced
• 2 whole cloves
• 4 bay leaves
• 1 1/4 cups water

1.  Peel pears leaving stems intact. Cut a thin slice from bottom of each pear allowing pears to stand. Place in a large bowl and add the lemon juice with enough water to cover the pears.

2. Combine honey  and next 7 ingredients in a large saucepan. Bring to a boil, reduce the heat and simmer, stirring occasionally for 5 minutes, or until the honey dissolves.

3. Drain pears;  add to honey mixture. Bring  to a simmer over medium heat, cover  and simmer 15 to 20 minutes, or until the pears are tender. 

4. Remove from the heat; cool pears in syrup. When cool, remove from pan with a slotted spoon, reserving syrup; place in a serving dish.

5. Return the syrup to the heat and bring to a boil. Boil 5 to 8 minutes, or until the syrup is  reduced by half and thickened. Cool 5 to 10 minutes; Remove bay leaves and pour syrup over pears. Serve warm.


Gina Mohammed, Ph.D., is a plant physiologist who researches medicinal and other specialty uses of plants. E-mail editor@herbcompanion.com or write to 1503 SW 42nd St., Topeka, KS 66609 for a detailed reference list.

Click here for the main article,  Make Holiday Desserts Without Refined Sugars .








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