Mother Earth Living

Poached Pears with Pepper Recipe

This Poached Pears with Pepper recipe makes the most of crushed peppercorns added to the pears, a perfect dessert to any meal.
By Susan Belsinger and Carolyn Dille
December 1991/January 1992
Add to My MSN

This Poached Pears with Pepper recipe makes for a great spicy dessert dish.
Photo By Fotolia/manyakotic

Content Tools

Try this peppercorn-infused Poached Pears with Pepper recipe as a spicy dessert for your next meal.

Poached Pears with Pepper Recipe

Small Comice and Anjou pears are particularly good poached. The pepper adds a warmth which contrasts with the sweetness of the fruit and wine.

• 6 small firm-ripe pears, about 2 pounds
• 1 750-ml bottle dry red wine
• 1/3 cup sugar
• 2 teaspoons black or white peppercorns
• 1/2 pint whipping cream

1. Pare the pears, leaving the stems intact. With paring knife or vegetable peeler, remove as much of the cores as possible from the blossom ends.

2. Place the wine and sugar in a non-corrodible pan just large enough to hold the pears. Cook, stirring occasionally, over high heat until the sugar is just dissolved. Reduce the heat to medium and add the pears and peppercorns.

3. Simmer the pears, turning them occasionally, until they are tender, about 25 minutes. Remove them from the heat and let them cool to room temperature, then transfer the pears to a serving dish. Strain the poaching liquid and boil until it is reduced by half. Cool to room temperature.

4. Whip the cream to soft peaks, with a little sugar if desired. Chill the cream for a few minutes or as long as 2 hours.

5. Pour the poaching liquid over the pears and serve the whipped cream on the side. Serves 6.

Susan Belsinger and Carolyn Dille, respectively from Brookeville, Maryland, and San Jose, California, are innovative food developers and coauthors of such jewels as Herbs in the Kitchen (Loveland, Colorado: Interweave Press, 1992) and the spicy New Southwestern Cooking (New York: Macmillan, 1985). 

For a history of the peppercorn spice and more peppercorn recipes read: Versatile World Spices: Cooking With Peppercorns.

Subscribe today and save 58%

Subscribe to Mother Earth Living !

Mother Earth LivingWelcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.

(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here