Poached Pears with Sorghum Cream Sauce Recipe
By September 1, 2015Published:
- Yield: 6 Servings
- Juice of 1 lemon
- 6 ripe Bosc pears
- 4 cups apple juice or apple cider
- 4 cups water
- 2/3 cup light brown sugar
- 2 sticks cinnamon
- 1 vanilla bean halved lengthwise
- 1 teaspoon whole cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 3/4 cup dark brown sugar
- 4 tablespoons unsalted butter
- 2 teaspoons pure vanilla extract
- 2 tablespoons sorghum syrup
- Squeeze the lemon juice into a large bowl of water. Slice a thin sliver off the bottom of each pear so they can stand when serving. Peel the pears, leaving the stems intact. Place them in the bowl of lemon water to prevent browning.
- In a pot large enough for all the pears to stand, combine the apple juice or cider, water, light brown sugar, cinnamon sticks, vanilla bean, cloves and nutmeg. Carefully stand the pears in the poaching liquid. Bring to a simmer over medium heat. Simmer 30 minutes, remove from the heat and let cool in the poaching liquid.
- Meanwhile, combine the cream, dark brown sugar and butter in a small saucepan over medium-low heat. Bring to a simmer and cook, stirring frequently, for 5 minutes. Remove from the heat and stir in the extract and syrup.
- To serve, stand each pear on a dessert plate and drizzle with the sauce.