Pie may be the dessert of choice for most Thanksgiving celebrations, however, poached pears are an elegant and lighter alternative. Poached in cinnamon tea and a splash of apple cider, the pears take on the spicy flavor of the liquid – as well as the antioxidant power!
Pears themselves are an excellent source of fiber and vitamins B2, C, and E. This recipe is also void of refined sugar, sweetened only by honey. Although a scoop of vanilla ice cream or whipped cream certainly adds to the dish!
The pears and sauce can be made a few hours in advance and reheated before serving.
Cinnamon Tea Poached Pears
INGREDIENTS (Serves 4)
- 2-4 Bartlett pears cut in half lengthwise, with the cores removed
- 2 cups water
- 1 tablespoon apple cider
- 2 cinnamon or spiced fruit tea bags
- 1 small cinnamon stick
- 1 tablespoon honey
- 4 slices fresh lemon
- Vanilla ice cream or whipped cream (optional)
- Combine the water, cider, cinnamon stick, tea bags, and honey in a medium-size saucepan and bring to a boil.
- Once boiling, reduce the heat to medium, and add the pears to the pan. Cover and simmer until the pears are tender, for approximately 15 minutes.
- Gently remove the cooked pears from the pan, and individually plate.
- Continue to simmer the liquid for another 8-10 minutes, until reduced by half.
- Add the lemon slices to the liquid, and simmer for an additional minute.
- Spoon the liquid over the plated pears and serve with vanilla ice cream or a dollop of whipped cream, if desired.