Pera en Almíbar (Mexican Poached Pears)

Ingredients

• 4 ripe pears, peeled and cored 4 ripe pears, peeled and cored
• 4 cups (960ml) water 4 cups (960ml) water
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1 cinnamon stick 1 cinnamon stick
• 4 cloves 4 cloves
• Zest of 1 orange Zest of 1 orange
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 47g, 42g
• Protein: 0g
• Fiber: 4g
• Salt: 0g

Preparation

1. 1.
   In a large saucepan, combine the water, sugar, cinnamon stick, cloves, orange zest, and vanilla extract. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar has dissolved.
2. 2.
   Reduce the heat to low and carefully add the peeled and cored pears to the syrup. Simmer gently for about 20-25 minutes, or until the pears are tender when pierced with a fork.
3. 3.
   Once the pears are cooked, remove them from the syrup using a slotted spoon and transfer them to a plate or a shallow dish. Allow them to cool to room temperature.
4. 4.
   Meanwhile, increase the heat to medium-high and let the syrup simmer for an additional 10-15 minutes, or until it has reduced and thickened slightly.
5. 5.
   Remove the syrup from the heat and strain it through a fine-mesh sieve to remove the spices and zest. Let the syrup cool completely.
6. 6.
   Once the pears and syrup have cooled, pour the syrup over the pears, ensuring they are fully submerged. Cover the dish and refrigerate for at least 2 hours, or overnight, to allow the flavors to develop.
7. 7.
   Serve the chilled poached pears with a drizzle of the syrup and garnish with a sprinkle of cinnamon, if desired.

Treat your ingredients with care...

• Pears — Choose ripe but firm pears for this recipe to ensure they hold their shape during poaching.
• Cinnamon stick — If you don't have a cinnamon stick, you can substitute it with 1/2 teaspoon of ground cinnamon.
• Orange zest — Use organic oranges or wash the oranges thoroughly before zesting to avoid any wax or pesticides.

Tips & Tricks

• For an extra touch of flavor, you can add a splash of orange liqueur or a tablespoon of honey to the syrup.
• Serve the poached pears with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent twist.
• The leftover syrup can be used as a sweetener for other desserts, cocktails, or even as a topping for pancakes or waffles.
• If you prefer a spicier flavor, you can add a pinch of ground cloves or a star anise to the syrup.
• To enhance the presentation, you can slice the poached pears in half lengthwise before serving.

Serving advice

Serve the chilled poached pears on individual dessert plates or bowls. Drizzle each pear with some of the syrup and sprinkle a pinch of cinnamon on top for an extra touch of aroma and visual appeal.

Presentation advice

To elevate the presentation, you can place each poached pear on a bed of lightly sweetened whipped cream or vanilla custard. Garnish with a fresh mint leaf or a sprinkle of powdered sugar for an elegant finishing touch.