SilkpieRecipe
Cinnamon Poached Pear with Caramel and Cream
Texture
Garnish
On the plate

Sweet Things · European

Cinnamon Poached Pear with Caramel and Cream

4.2 (63 cooks rated this)

Firm pears simmer slowly in a spiced syrup until tender and glossy, then the liquid is reduced into a light amber caramel. Served over a spoonful of thick cream with a whisper of cinnamon, it is an elegant, fuss-free finish to dinner.

15 min Prep
35 min Cook
50 min Total
4 Servings
Easy Difficulty
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Test kitchen note: Choose ripe but firm pears such as Bosc; soft pears fall apart in the syrup long before they absorb any flavor.

Method 6 steps

  1. Bring the water, brown sugar, cinnamon stick, orange peel and vanilla to a simmer in a wide saucepan.

  2. Add the pear halves, cover with a round of parchment and poach gently for 20 to 25 minutes, turning once, until a knife slides in easily.

  3. Lift the pears out and discard the cinnamon stick and peel.

  4. Boil the poaching liquid until reduced to about 1/2 cup of thick, amber syrup, then whisk in the butter.

  5. Spoon creme fraiche into shallow bowls, set a pear half on top and pour the warm syrup around it.

  6. Dust the pears lightly with ground cinnamon and serve warm or at room temperature.

That is the whole pie. Enjoy every slice.

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