The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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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The reviewer gave this recipe 4 stars. This recipe averages a 4.92 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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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Cooking Level: Expert

Living In: New Creek, West Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: May 10, 2009
Quick, easy and delicious!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Apr. 2, 2009
Splendid! I made the recipe as described. The taste was incredible! Thank you!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Mar. 5, 2009
Great flavor! Next time will prepare 1 pear per person
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Cooking Level: Intermediate

Home Town: Mount Juliet, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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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Cooking Level: Expert

Home Town: Carroll, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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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Cooking Level: Intermediate

Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.92 star rating.
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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Cooking Level: Beginning

Living In: Houston, Texas, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Oct. 26, 2008
Excellent. I used half the brown sugar.
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Cooking Level: Expert

Living In: Falls Church, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
Reviewed: Sep. 7, 2008
Everyone loved it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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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Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA
Living In: Milwaukee, Wisconsin, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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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Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.92 star rating.
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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