Tuesday, December 19, 2017


Poached pears sound fancy. They are fancy, but fancy doesn't always mean that it has to be hard. Poaching is really just simmering something in this case wine with spices and Aunt Sue's Raw and Unfiltered Honey. I liked the warmth that the honey brought to this recipe. The extra flavor from the honey works really well with the cinnamon and cardamom. I chopped my pears and soaked them in the poaching liquid overnight. Then, I used them to fill this cinnamon cake. They are great this way, but are also delicious served simply with whipped cream.

You need to know...
*Buy a dry red wine. I know everyone says to buy something you would drink, but I didn't. I bought the cheapest red wine in my grocery store because I wanted to save money, and the pears turned out to be very delicious.
*To use the pears as cake filling, dice them up, but not too finely. The texture is lovely! This recipe makes plenty to fill a 4 layer 6" cake or a 3 layer 8" cake.
*If serving the pears whole, make sure to drizzle some of the reduced wine over top. More is more!


1-750ml bottle dry red wine
(1/2 c) Aunt Sue’s Raw & Unfiltered Honey
1 tbsp orange zest
1/2 tsp ground cardamom
2 cinnamon sticks, whole
4 pealed Bosc pears

Combine all of the ingredients, except for the pears, in a large sauce pot. Bring to a boil.

Using a slotted spoon to avoid splashing, carefully place your pears in to the poaching liquid. It’s okay that they will not be completely covered in liquid. Bring the mixture to a simmer. 

Simmer, turning the pears occasionally, until the pears are tender. You can use the point of the knife to check the pears for doneness. This should take about 20-30 minutes.

Once the pears are tender, remove them from the pot and set aside.

Continue to simmer the liquid until it is reduced to ~2/3 cup. Strain out the spices and zest.

To serve, drizzle some of the reduced wine mixture over each pear.  

*This post is sponsored by Aunt Sue's Raw & Unfiltered Honey. For more details about the honey and where to buy, please visit:

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