This dessert, featuring Asian pears (which are in abundance right now at our market), was an experiment (his words) conducted by my husband. The result? Delicious! When we were in Santa Cruz in August, we enjoyed dinner on the patio of Gabriella with my parents. Dustin ordered a poached pear for dessert and has been talking about it ever since. This is what he did, and what I got to eat along with a glass of champagne (lucky me!)
- Fill a medium sauce pan with enough water to cover the Asian pear, and put it over high heat.
- Add about 2 cups of sugar, and bring it to a boil.
- Turn the heat down to simmer and add 1 cinnamon stick, 2 glugs of spiced rum, and a teaspoon of vanilla extract.
- Peel the pear (leaving the stem intact), lower it into the liquid, and simmer gently for about 20 minutes (or longer), checking it until it’s soft.
- Ladle some of the liquid into another pan and reduce it until it’s thick and syrupy.
- Cut the Asian pear in half and drizzle with syrup. (We served the pear alongside of some baked puff pastry. It soaked up the extra syrup and tasted sort of like baklava. Yum!)