Honey Poached Pears with Amaretto Whipped Cream and Candied Almonds
Cuisine: Dessert
Serves: 6
  • 3 Bosc pears
  • Juice of 1 lemon
  • 1½ cups water
  • 1 cup dry white wine
  • ⅔ cup honey
  • 1 vanilla bean or 1 tsp vanilla bean powder
  • .
  • 1 pint heavy whipping cream
  • ¼ cup powdered sugar
  • 2 tbsp amaretto liquor
  • .
  • 2 tbsp water
  • ¼ cup sugar
  • 1 tsp cinnamon
  • ½ cup almonds
  1. Peel the pears, halve them, and take the core out (you can use a melon baller or spoon). Squeeze the lemon juice over the pears and toss.
  2. Combine the water, wine, honey and vanilla (if using a bean, scrape out the seeds and add both the seeds and pod to the liquid) in a medium pot over medium heat. Once everything is mixed together, add the pears.
  3. Bring to a boil, then reduce heat and simmer 15-20 minutes, until pears are fork tender.
  4. Transfer the pears to a container, then continue cooking the poaching liquid until syrupy, about 5 more minutes. Let cool slightly, then pour over pears. Cover and refrigerate at least 2 hours, or overnight.
  5. Meanwhile, with a stand or hand mixer, beat the whipping cream, sugar and amaretto on high until stiff peaks form. Transfer whipped cream to a container and refrigerate until needed.
  6. To make the candied almonds: Bring the water, sugar and cinnamon to a boil in a small pot. Stir in the almonds, then continue cooking and stirring until all of the liquid has evaporated. Pour the almonds out onto a silpat or parchment lined baking sheet. Cool completely, then chop.
  7. To assemble, top pears with whipped cream and chopped candied almonds. (You can leave pear halves whole, or slice them into pretty fans!)
Recipe by Flying on Jess Fuel at https://www.jessfuel.com/2014/10/29/honey-poached-pears-with-amaretto-whipped-cream-and-candied-almonds/