recipe reviews for:

Poached Orange Pears

“These pears are very simple to prepare, but so elegant, assures Edna Lee of Greeley, Colorado. I love to serve them when fresh raspberries are in season. They make a beautiful presentation for special occasions and are always well liked by both young and old. TIP: I've occasionally used home-canned pear halves and no one ever knows the difference, Edna says.”

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Reviewed: Oct. 4, 2009

We loved this recipe! I've never made poached pears before and was pleasantly surprised at the simplicity of it - and the awesome results. It was delicious! I topped the pears with homemade Cardamom Cream (Just 1 cup heavy cream,1 Tbsp superfine sugar, and 1 teaspoon ground cardamom whipped until stiff peaks form)It was a very interesting, delicious pairing!

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STEP0819

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Reviewed: Sep. 19, 2009

Increased the recipe slightly for a large group we were making dessert for. It turned out awesome. Agree with others to reduce remaining liquid to a syrupy drizzle. Definitely use the cinnamon stick. It added such a nice subtle hint of flavor.

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sagewood

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Reviewed: Jul. 14, 2009

Followed the recipe exactly (using canned pears) and it was awesome the first day. However, in the fridge we kept it in the syrup we served it with, and they dried up and turned into rocks. Store separate from syrups, and add them when you serve.

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laigaie

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Reviewed: Jun. 15, 2009

I was looking for something interesting for a waffle topping and decided to try a variation on this recipe. All that I did differently was to dice the pears and just before serving I thickened up the juice with a spoonful of corn starch. The sweet/tangy flavor was a lovely complement to Whole Grain Waffles. I can't wait to try this recipe for a light dessert next winter when Bartlett pears are one of the few decent fruits in the store.

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Innkeeper Sue

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Reviewed: May 11, 2009

Oh my gosh is this ever good! I don't even like pears generally but these were great. I used ground cinnamon instead of a stick. I also cooked the syrup a bit longer after the pears were done just to thicken it a bit. I made a mixture of softened cream cheese, honey, and toasted pecans to top the pears with. Then I drizzled over the thick syrup. We are having these again very soon.

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MAMABEAC

Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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Reviewed: May 10, 2009

Quick, easy and delicious!

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neicie

Cooking Level: Expert

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Reviewed: Apr. 2, 2009

Splendid! I made the recipe as described. The taste was incredible! Thank you!

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Daisy

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Reviewed: Mar. 5, 2009

Great flavor! Next time will prepare 1 pear per person

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Autumn

Cooking Level: Intermediate

Home Town: Mount Juliet, Tennessee, USA

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Reviewed: Feb. 11, 2009

These were very easy to prepare and turned out to be an elegant dish! I loved that the rest of the ingredients are items I often have on hand. I served these over warm ginger bread cake (from a mix) with a dollop of vanilla ice cream and the syrup from the pears poured over the top. Delicious and great for guests!

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DARA45

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Reviewed: Jan. 29, 2009

Simply amazing. I cut the recipe in half (I only had two pears) and threw some candied ginger into the sauce (in order to tie in the Asian meal I was having for dinner.) My guests LOVED it - even the one who doesn't like cooked fruit. Simple. Easy. Elegant. What more can you ask for? I paired it with a honey & simple cream ice cream. TOP NOTCH!

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DASHKAYDOT

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Reviewed: Dec. 29, 2008

FABULOUS! Used red skinned pears. Followed recipe but for berries. Used another suggestion and put flavored cream cheese (i used almond flavoring),and drizzled butterscotch sauce on top, with some crushed pistachios over. It was a huge hit on 'games night', and was nice that i could put the pears in and play with my guests w/out standing over the stove.

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KEEJA

Cooking Level: Expert

Home Town: Carroll, Ohio, USA

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Reviewed: Dec. 28, 2008

I used 1.25 cups oj and .25 cup rum - could probably have even gone 2 parts to 1 part rum. Also, had to poach for closer to 35 minutes, and this was with quartered pieces small pears. Overall, delicious!

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Noodles

Cooking Level: Intermediate

Home Town: South Lake Tahoe, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 30, 2008

The 4 star review is only because of my family's response...I can't give a 5 if they don't like it:( One refused to touch the syrup, another said it was too cinnamoney and only good after drowning with vanilla ice cream, and the other said it tasted like canned pears...which, in my fresh-fruit loving family, is the ultimate insult. I adored it though:) I halved the recipe and usd 2 TB of sugar, but I think 1 would be good too...I tried it with ice cream like others suggested, but that wasn't appealing to me...the ice cream melted, making the syrup thicker and excessively sweet. But then I tried the leftover syrup over plain yogurt...oh, yummy. Now I'm considering making a batch of the syrup for my morning yogurt, instead of the molasses I usually eat it with:) Oh, and I had no raspberries...really wish I did.

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foodlover

Cooking Level: Beginning

Living In: Houston, Texas, USA

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Reviewed: Oct. 26, 2008

Excellent. I used half the brown sugar.

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halehp64

Cooking Level: Expert

Living In: Falls Church, Virginia, USA

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Reviewed: Sep. 7, 2008

Everyone loved it!

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Riley

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Reviewed: Jun. 29, 2008

I left out the berries since I did not have any on hand, but I will try them next time. I served the pears over those little shortcakes and topped off with a little cream. Very easy and elegant.

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camp0433

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jan. 23, 2008

This was amazing. Great dessert which was quick and easy to make and will WOW your guests by the presentation (looks like you would get it in a 5 star restaurant). I added 1 cup of white wine to the sauce and served with a scoop of vanilla ice cream. YUM!

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BLUEMARIGOLD

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Reviewed: Dec. 21, 2007

Very tasty. Very simple. Nice light dessert. I didn't have cinnamon sticks, so I substituted ground cinnamon and it was fine.

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SMOSIEUR

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Reviewed: Nov. 25, 2007

quick, easy and a great dessert...didn't have rasberries on had so i served it warm with a scoop of vanilla bean ice cream and drizzled some of the sauce on top...yummmmmm!

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chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Oct. 28, 2007

We are innsitting for some friends and served this as the fruit appetizer at the Royal Folly B&B in Annapolis. We served 2 halves to each person with a scoop of mascrapone cheese (which had toasted pecans and maple syrup blended in) in the center of each. Reduced the liquid quite a bit, drizzled it on the plate sprinkled with more toasted pecans and a few raspberries. Awesome! Everyone ate every drop!

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