Poached Pears with Raspberries and Figs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Late summer and early fall are boom times for raspberries and figs, as well as the beginning of the season for pears. Together, the three make a stunning compote that's delicious with biscotti. Ingredients:
4 ripe bartlett pears |
4 cups water |
1/2 cup sugar |
1/2 cup orange honey or regular honey |
3 (3-inch) lemon rind strips |
3 whole cloves |
1 (1 1/2-inch) piece vanilla bean, split lengthwise |
1 cup fresh raspberries |
12 fresh figs, each cut in half lengthwise |
8 mint sprigs (optional) |
Directions:
1. Peel and core the pears. Cut each pear in half lengthwise. Combine water and the next 4 ingredients (water through whole cloves) in a large nonaluminum saucepan. Scrape seeds from the vanilla bean, and add to sugar mixture; discard bean. Bring sugar mixture to a simmer over medium heat, stirring occasionally. Place pears, cut sides up, in pan; simmer 25 minutes or until tender. Remove pear halves with a slotted spoon, reserving the sugar mixture; place pear halves in a large shallow dish. Cover and chill.
2. Bring sugar mixture to a boil; cook until reduced to 1 cup (about 30 minutes). Cool. Serve each pear half with 2 tablespoons sauce, 2 tablespoons raspberries, and 3 fig halves; garnish with a mint sprig, if desired.
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