It’s the 1st day of December and the weekend after Thanksgiving. Even though people have been decorating for Christmas for weeks, I’m finally getting into the spirit. Thanksgiving seemed late this year, so I do understand the early decorating. Suffice to say I just put away the fall décor and now am ready to get into the Christmas spirit! Elf is my favorite seasonal movie btw and will be on repeat for laughs and giggles this whole month. This coming week we’re finally getting a real cool down in the MIA. All week it’ll be cool. So yes, bring on the holidays!
It’s also around this time of year that I always think of the different smells associated with the season. Crisp cold scent of snow in the air combined with the delicious scent of roasting chestnuts and mulled wine with cinnamon, and the welcome warmth of an open fire. These Christmas aromas are bound to put anyone in a festive mood. And even though we don’t have snow in Miami or fires, I have been in places to experience this, so any time I can try and mimic this I do! Enter these Maple and Cinnamon Poached Pears.
A simple yet delicious dessert that leaves your house smelling like Christmas aka smelling phenomenal. If you’re anything like me and don’t think you like cooked fruit, you have to give this one a try and let me know your thoughts! I recently had this dessert and ever since have been trying to replicate/make my own version. So happy I did.
Poaching a pear is really as simple as it gets. Peeling and coring the pear is the hardest part of this recipe. See my note below for which pears work best! Many recipes call for adding ice cream to the pear but many other recipes actually call for ricotta. I always tell people, you do you, but if you’ve never made homemade ricotta I challenge you to try. It takes this recipe from simple to next level. Next I added in just a touch of maple to the ricotta with vanilla. The rest of the ricotta I’ll make savory this week and either have with crackers and/or a tomato salad. Ricotta is often an overlooked cheese that is highly versatile. Homemade ricotta via Ina Garten (recipe written below). Update: I used Greek yogurt when ricotta wasn’t readily available and I’m here to say it was also just as delicious!!
The holidays are busy and hectic. And if there’s one thing I’ve learned, yes, you can always buy a dessert and make life simple for the umpteenth holiday party. However, if you want to bring something simple yet elegant, these poached pears are going to win your friends and family over. Now off to get my Christmas tree and have that pine smell fill the air. ‘Tis the Season!
Maple and Cinnamon Poached Pears
Simple yet elegant, these Maple and Cinnamon Poached Pears are a simple dessert that will leave your friends and family talking! They’re that good!
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 2 firm-ripe Bosc pears, peeled, halved lengthwise and cored
- 3 tablespoons maple syrup, divided
- 2 teaspoons cinnamon, plus extra for garnish
- 32 ounces water
- 1 cup ricotta cheese
- 1 teaspoon vanilla extract
Instructions
- Place the water, 2 tablespoons maple syrup and cinnamon in a medium saucepan on the stove over medium-high heat to a boil.
- Reduce the heat to a simmer and add the pears, cut side down and cook until the pears are tender, about 20 minutes. Allow to cool in the poaching liquid.
- Beat the ricotta cheese, 1 tablespoon maple syrup and the vanilla until light and fluffy.
- Place pear on a plate with a dollop of ricotta cheese and dust with a little cinnamon on top.
- Serve immediately. Enjoy!
Notes
*I have seen many recipes for poached pears – many use a Moscato wine as the liquid. I opted for water as it’s cheap and sans sugar, but I’m sure poaching the pears in Moscato would be next-level. Simply make sure the water, wine, apple cider (whatever liquid you’re using) covers the pears, if not, add a little more.
*Choose perfectly ripe pears for this recipe; if they’re overripe, they will be too soggy, and if they’re underripe, they won’t poach well. Bosc pears, which hold their shape well when baked or poached, have a sweet, tart flavor, but you can also use Anjou or Bartlett pears.
*You can eat the pears immediately, if you want, but they will have a deeper flavor after steeping overnight in the poaching liquid.
- Prep Time: 10
- Cook Time: 20
- Category: Desserts
1 thought on “Maple and Cinnamon Poached Pears”
For a quick and simple dessert idea, this one looks delightful!