Poaching fruit is a great way to infuse flavor without adding fat. Ripe pears stew in vanilla and cinnamon until tender and are then paired with tangy crème frâiche. A drizzle of agave nectar adds a final touch of sweetness to this simple fruit dessert that’s both light on calories and light on your wallet.
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Servings 4 servings
Ingredients
- 4 ripe pears, peeled and cored
- 4 cups water
- 3 Tablespoons pure vanilla extract
- 2 Tablespoons light agave nectar
- 1 cinnamon stick
- 1 Tablespoon lemon zest
- 1/2 cup Splenda or sugar substitute
- 4 Tablespoons crème frâiche
Instructions
- Combine the water, vanilla extract, agave nectar, cinnamon stick, lemon zest and Splenda in a large saucepan. Bring to a boil.
- Cut a thin slice from the bottom of the peeled, cored pears (this will help them stand) and then place them in the saucepan.
- Cover the pan, reduce the heat to low and let simmer for 15 to 20 minutes until pears are tender.
- Remove the poached pears and let them cool before.
- Serving each pear with one tablespoon of crème frâiche and drizzle of agave nectar.
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I made this recipe yesterday and my family totally flipped! Modification. I added a pinch of whole cloves and a dash of allspice. I did not core the pears and left the stems on them. After removing the pears to the fridge the day before serving, I boiled down the syrup yesterday to about a half cup and let it cool. When actually serving the pears, I spooned Rebel Butter Pecan Ice Cream beside each and drizzled the reduced syrup on top. They were heaven. Pears were on sale at our HEBs this week for .87 a pound. Think I’ll get more tomorrow. My husband is diabetic and this dessert did not raise his blood sugar. Super!
Awesome! I’m so thrilled you enjoyed the recipe, Jean!
Simple yet elegant. That’s how my dinner guests described this dessert. Needless to say it was a hit. Thank you :)
You are so welcome, Tammy!