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.
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.
