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Pears With Blackberry Sauce

Author: chefs-mate Cooking Method: Boiling, Microwave, Stewing Cuisine: American Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 8 Calories: 963.6

Dietary:

G Gluten-free V Vegan V Vegetarian

Description

This elegant dessert combines the delicate sweetness of poached pears with a bold, homemade blackberry sauce. The pears are gently simmered in a simple syrup infused with fresh vanilla bean, resulting in tender fruit with a subtle aromatic depth. The accompanying sauce is made by pureeing fresh blackberries (or raspberries) and reducing them with lemon juice for a bright, tangy contrast. Optional berry liqueur adds a sophisticated adult twist, though the dish remains delicious without it. Perfect for a light summer supper, a romantic dinner, or a refined finish to a holiday meal, this recipe balances texture and flavor beautifully. Serve chilled for a refreshing treat or at room temperature to highlight the vanilla notes.

Directions

In a large saucepan, combine the water and sugar. Bring to a boil over medium-high heat, stirring until the sugar is completely dissolved.
Add the split vanilla bean (scrape in the seeds if using) or vanilla extract. Reduce heat to low and simmer for 5 minutes to infuse the syrup.
Add the pear halves to the syrup. Simmer gently until the pears are tender but still hold their shape, about 10-15 minutes. Turn pears halfway through cooking to ensure even poaching. If necessary, poach in batches to avoid crowding.
Remove pears from the syrup with a slotted spoon and transfer to a bowl. Cover and refrigerate until chilled.
To make the sauce, place blackberries in a food processor or blender. Puree until smooth.
Strain the puree through a medium-mesh sieve into a small saucepan to remove seeds. Discard the solids.
Stir in the sugar, water, and the lemon juice.
Heat the mixture over medium heat, stirring constantly until the sugar dissolves and the sauce thickens slightly, about 5 minutes.
Remove from heat. If using, stir in the berry liqueur. Cover and refrigerate until chilled.
To serve, divide the chilled pear halves among 8 plates. Spoon the cold blackberry sauce over each pear just before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 963.6kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 4.2mg1%
Total Carbohydrate 245.8g82%
Dietary Fiber 6.2g25%
Sugars 235.4g
Protein 0.8g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store poached pears and blackberry sauce separately in airtight containers in the refrigerator for up to 3 days.

Variations: Raspberries work well as a substitute for blackberries. For a richer flavor, add a splash of Grand Marnier or Chambord instead of generic berry liqueur.

Microwave Method: To poach pears using a microwave, combine water and sugar in a microwave-safe bowl. Cover and cook on High until boiling. Remove lid, stir in vanilla, and cook at 50% power for 1-2 minutes. Add pears, cover, and cook on High for 7-10 minutes, turning once, until nearly fork-tender.

Tip: Use firm-ripe pears like Bosc or Anjou to prevent them from falling apart during poaching.

Pears With Blackberry Sauce