Poached Pears and Caramel Date Sauce
Who knew that pears and dates could blend together so beautifully? This recipe, developed by Chef Anna, is the epitome of delicious.
3-4 medium pears, peeled and halved
- 1, 25 oz bottle Port or Sweet Sherry Wine
- 2 cinnamon sticks
- 3/4 cup date paste
- 1/4 cup butter
Place halved pears in a medium pot. Add port and cinnamon sticks.
Cook on a low simmer until a tender, 12-20 minutes depending on ripeness.
Remove pears and set aside. Save 1 ¼ cup poaching liquid and discard the rest.
Place date paste and poaching liquid in a high-speed blender. Blend until very smooth. Place back in the pot and add butter. Simmer for 10 minutes.
Blend again; the mixture will look creamy and turn lighter.
To serve, pour caramel in the bottle of serving bowls, set pear in center, and garnish with date syrup and whipped cream or ice cream if desired.