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Chef Don's
Favorite Dessert Recipes
Poached Pears Stuffed with Caramelized Fruit
Serves 4
4 Anjou Pears
2 oz. Fresh Cranberries
2 oz. Apricots, diced
2 oz. Fresh Currants
4 Medjool Dates, pitted and chopped
1 Tbsp. Butter
1/4 Cup Toasted Walnuts, chopped
1 Tbsp. Honey
1 Qt. Cranberry Juice
1 tsp. Cinnamon
1/2 Gal. Water
Pinch Fleur d’ Sel
Put the juice and the water in a pot and bring to a
boil. Peel the pear leaving the stem on the pear. Slice the bottom of
the pear off about 1/4 inch from the bottom, so that the pear will
stand upright when finished. Core the pear with a sharp knife or an
apple corer. Make sure to remove enough pear flesh so that there will
be room for the filling. Melt the butter in a sauté pan then add
the cranberries, apricots, currants and dates. Sauté for 2
minutes then add the honey and the walnuts. Add the cinnamon and the
salt, sauté for 4 minutes. Remove from the heat and let cool.
When the juice and water have come to a boil reduce the heat and add
the pears carefully. Poach for about 10 minutes or until the pears are
fairly soft. Remove the pears from the poaching medium and let cool.
Carefully stuff the pears with the filling and plate for service.
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