- 4 ripe pears (preferably Bosc or Bartlett variety)
- 1 cup granulated sugar
- 2 cups water
- 1/2 cup fresh apricot juice
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp unsalted butter
- Salt to taste
- Optional: chopped walnuts or pecans for topping
Here's a recipe for flambeed vanilla poached pears with apricot sauce:
1. In a medium saucepan, combine sugar, water, apricot juice, vanilla extract, cinnamon, and nutmeg. Bring to a boil, stirring until the sugar has dissolved.
2. Reduce heat to low and let the mixture simmer for 5-7 minutes or until it thickens slightly.
3. While the sauce is simmering, prepare the pears: wash them thoroughly, remove the stems and leaves. Slice off the bottom of each pear so they can stand upright in the poaching liquid.
4. In a large skillet over medium heat, melt butter until it starts to foam. Add the pears one at a time and cook for 2-3 minutes on each side or until they are golden brown.
5. Once all pears have been browned, pour them into the poaching liquid. Cover the saucepan with foil and let the pears simmer for 10-15 minutes or until they are tender when poked with a fork.
6. Remove the pears from the poaching liquid and transfer them to a serving dish. Spoon the apricot sauce over the pears and sprinkle with chopped nuts if desired. Serve warm.
Steps
Flambeed Vanilla Poached Pears with Apricot Sauce Recipe
Ingredients:
- 4 ripe pears
- 1 cup granulated sugar
- 1/2 cup water
- 1 cinnamon stick
- 3 whole cloves
- 1 vanilla bean, split and scraped
- 1/2 cup apricot jam
- 1/4 cup orange juice
Instructions:
1. In a saucepan, combine sugar, water, cinnamon stick, cloves, and vanilla bean scraps. Heat over medium heat, stirring until sugar has dissolved.
2. Rinse pears and remove the stems. Cut off a small portion of the bottom of each pear so they will stand upright.
3. Gently place pears in the simmering syrup. Cover the saucepan with a lid and cook for 15 to 20 minutes, until pears are tender but still firm.
4. Carefully remove pears from the syrup using a slotted spoon or tongs. Set them aside on a serving dish.
5. In a small saucepan, combine apricot jam and orange juice. Heat over medium heat, stirring until apricot jam has melted and the mixture is smooth.
6. Pour the apricot sauce over the poached pears, making sure they are fully coated.
7. Using a blowtorch or a kitchen torch, carefully flame the apricot sauce until it turns golden brown. Make sure to keep a safe distance from any open flames and use caution when handling hot objects.
8. Serve flambeed pears with apricot sauce immediately, while they are still warm and fresh.