Poached pear with rhubarb sauce

Poached Pear with Rhubarb Sauce recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Poached pear with rhubarb sauce is a delightful dessert that combines the natural sweetness of pears with the tangy flavor of rhubarb. The pears are gently simmered in a fragrant mixture of spices and sugar until they become tender and infused with the flavors. The homemade rhubarb sauce adds a vibrant, tart element to the dish, creating a perfect balance of tastes. This recipe is a wonderful way to showcase the seasonal fruits and impress your guests with its elegant presentation and delicious taste.

Keywords: poached pear, rhubarb sauce, dessert, seasonal fruits, elegant presentation

Poached pear with rhubarb sauce details

Poached pear with rhubarb sauce, recipe Rating: 4.6
Number of votes:110

Ingredients:

4 medium-sized pears (best if slightly ripened pears are used)

4 ounces light cream cheese

1 Tablespoon honey

1/4 teaspoon vanilla

2 Tablespoons vanilla-flavored yogurt (optional)

Rhubarb Sauce:

5 medium stalks of rhubarb, cut into 1/2-inch pieces

1-1/2 cups water

1 cup sugar

1 teaspoon nutmeg (preferably fresh ground)

A few fresh or frozen raspberries (optional)

Cut pears in half and remove the seeds and stem. Place the pears cut side down in a 9 x 13 inch baking pan which has 1/2 inch of water in it. Bake at 350 degrees for 20 to 30 minutes depending upon how ripe the pears are. Remove pears from dish and place on glass serving dish, cut side up. Let cool.

Let cream cheese stand to room temperature or heat slightly in microwave oven to soften. Mix cream cheese, honey, and vanilla together until smooth. Add yogurt if a smoother texture is desired. Place a Tablespoon of cream cheese mixture in the center of each pear. Place 1 to 2 Tablespoons of rhubarb sauce. Garnish with sprinkled powdered sugar and fresh nutmeg.

Rhubarb Sauce:Place cut pieces of rhubarb in medium-size saucepan with 1 to 2 cups water, depending upon the size of the rhubarb stocks. The water should cover about 50% of rhubarb when in the pan. Bring to a boil, stir in sugar, cover the saucepan, and turn off the heat. Let the pan stay on the burner until cool. Add raspberries if desired for a brighter color. After the sauce cools, stir thoroughly, and add more sugar and nutmeg to taste.