Sunday, September 19

Poached Pears with Sorghum Cream Sauce

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Poached Pears with Sorghum Cream Sauce Recipe

By Tammy Algood Published: September 1, 2015

  • Yield: 6 Servings



  1. 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.
  2. 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.
  3. 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.
  4. To serve, stand each pear on a dessert plate and drizzle with the sauce.

    About Author

    Tammy Algood develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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