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Poached Pears with Cream Cheese Pecan Filling

By Denise Pare-Watson

Poached pears happens to be one of the first desserts that I made after I got married.  It is a simple but impressive dessert that is easy to make and has outstanding flavour and appearance.  Over the years and many moves later, the recipe for Poached Pears with Cream Cheese Pecan Filling has changed very little with only the variety of pears or locally available wine as adjustments.  I prefer the elegant look of Bosch pears for this dessert, but any variety of pear will work well.  

Poached Pear plated with raspberries
Poached Pear dessert garnished with fresh berries, whipped cream, raspberry coulis and mint

This dessert is an excellent gluten-free option.  For a dairy-free option, use non-dairy cream cheese in the filling.  For a nut-free version, omit the pecans in the filling.  If you choose not to use wine in the poaching liquid, substitute apple juice or pear juice.  

The poaching liquid is reduced to a syrup and used when plating the poached pears.

Pears on a platter

POACHED PEARS WITH CREAM CHEESE PECAN FILLING

Yield: 4 – 6 servings

Poaching Liquid:

  • 1 Lemon, rind and juice               
  • 1 inch piece of Ginger, peeled and sliced                      
  • 2 cups (500 ml) White Wine                                          
  • 1 cup (250 ml) Water                                                      
  • 1/2 Sugar                                                 
  • 1 Cinnamon stick                          
  • 6 Cloves, whole                                        
  • Pinch Cayenne pepper                             
  • 4 – 6 Anjou or Bosc Pears                                  

Cream Cheese Filling

  • 1 package (8 oz.) Cream Cheese, softened                               
  • 2 – 4 tablespoons Pecans, Toasted, chopped fine        
  • 1 teaspoon (5 ml) Vanilla Bean Extract                         
  • 2 – 4 tablespoons Granulated Sugar                             
  • Pear poaching liquid, a few drops to thin out mixture (See below for Method)

To Serve:  Raspberry Coulis                         

METHOD:

  1. In a medium saucepan, (2–3 qt.) place all of the poaching liquid ingredients together and stir.  CHEF TIP: when choosing the size of the saucepan, you should be able to fit all pears in the saucepan sitting upright and covered by the poaching ingredients). 
  2. Prepare the pears:  Peel the whole pear, leaving the stem intact as shown in the photographs.  Turn the pear upside down.  Use a melon baller or small spoon and remove the core from the bottom of the pear, creating a small cavity.  Place the peeled and cored pears in the poaching liquid.  The pears may tip somewhat in the saucepan, and that is perfectly fine.
  3. Simmer until the pears are soft.  CHEF TIP:  Place a cartouche* (see Note below) on top to hold the liquid under a tent.
  4. Cool the pears in the poaching liquid.  Refrigerate in shallow pan, trimming the bottoms of the pears if necessary, so that the bottom of the pear sits flat in the pan.
  5. For Cream Cheese Filling: Combine the ingredients and use a few drops of pear poaching liquid if necessary, to make a stiff filling for the pears.
  6. Fill the cavity of each pear with cream cheese filling and place the filled pear in a dish or container snug enough so that it will keep the pears upright until you are ready to serve them.
  7. To Serve:  Using a shallow dessert plate/bowl of your choice, place a small pool of raspberry coulis in the middle of the plate.  Place the pear on top of the coulis.  Drizzle the pear with the poaching liquid reduction, if using.  Place a few fresh raspberries and a sprig of fresh mint, if desired.

Pear Poaching Reduction Method:

  1. Once the pear poaching is complete and the pears are stored in the refrigerator, reduce the poaching liquid by 75% over high heat until the liquid is syrup-like.  CHEF TIP:  I first measure how much poaching liquid I start with by pouring it into a measuring cup.  As I reduce the liquid, I periodically check the level of the liquid until only 1/4 of the original amount of liquid remains.  
  2. Cool this syrup reduction completely and refrigerate.   Serve the syrup drizzled on the poached pears.

Here is your step-by-step procedure in photographs:

Pear Poaching Liquid in a Saucepan
Pear Poaching Liquid
Coring Pears from the bottom with a Melon Baller | urbnspice.com
Pears are cored from the bottom of the fruit
Poached Pear is stuffed with Cream Cheese Pecan Filling
The poached pears are filled with Creamy Cheese Pecan Filling
Poached Pear plated with raspberries
Poached Pear dessert garnished with fresh berries, whipped cream, raspberry coulis and mint

Variation:  

Red Wine Poached Pears:  Substitute red wine for the white wine to create ruby tinted poached pears.  Serve with the pear liquid reduction (see above).

NOTES:  A Cartouche is a parchment paper covering on top of a simmering liquid, which helps to keep items that are being poached immersed in the poaching liquid.

“Although cartouche sounds fancy it really is just the French term for a very handy piece of kitchen origami. Basically it is a piece of baking paper, grease paper or wax paper folded, folded and folded again, then ripped or cut to the size required.”

From Paul Gegeman of Chef’s Pencil

LEARNING TIPS:  

Please CLICK the link above to access my Urb’n’Spice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Parchment Paper
  • Favourite Kitchen Tools:  Spatula
  • Vanilla Bean Extract 
    __________

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If you try my recipe for Poached Pears with Cream Cheese Pecan Filling, please leave me a comment below with your feedback. Don’t forget to pin this recipe for later!

Plated Poached Pear Dessert
Plated poached Bosch Pear with Raspberry Coulis and pear reduction

Denise Paré-Watson

The Urb’n’Spice Chef

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Cartouche

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Filed Under: Desserts and Sweets, Fruit, Gluten Free Recipes, Holiday and Special Occasion Dishes, Individual Desserts, My Recipes Tagged With: Desserts, Easy Desserts, Fruit Recipes, Gluten Free Desserts

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Comments

  1. Colleen says

    at

    Denise, I have lived here in the Okanagan for half my life, and I can’t beleive I’ve never poached a pear, or eaten a poached pear. I need to try it for sure, and I’m pinning this lovely recipe to try. Thanks for sharing!

    • Denise Pare-Watson says

      at

      Awe! Thanks, Colleen, for your sweet comment. I think that once you make this dessert, you will love having it in your repertoire. Let me know if you try it 🙂 All the best for the season and into the New Year.

  2. Nicoletta De Angelis Nardelli says

    at

    I’ve always thought poached pears were an impressive dessert! One that I’ve never attempted to make. The creamy cheese pecan filling is a lovely addition. The overall dessert is light but looks so beautiful and must be so delicious!

    • Denise Pare-Watson says

      at

      I think that you would love this poached pear dessert, Nicoletta. It is impressive yet easy to accomplish and so very delicious! All the best to you and Loreto and many thanks for your comments.

  3. Katherine | Love In My Oven says

    at

    My girlfriend was actually just complaining to me about not having a great GF dessert option, and so when I saw this post I sent it her way! It sounds so light and delicious. Those flavors! A wonderful holiday dessert!

    • Denise Pare-Watson says

      at

      Thank you so much for sharing my recipe with your girlfriend, Katherine. It is a great recipe – gf and otherwise too. Cheers!

  4. Terri says

    at

    This sounds like a fantastic dessert! I’ve never made poached pears and I really want to try this. It would definitely impress!

    • Denise Pare-Watson says

      at

      Thanks, Terri! Yes, this recipe for Poached Pears with Cream Cheese pecan Filling is a very impressive dessert yet it is so simple to do. Have a wonderful holiday season.

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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