Pear Halves Poached in Sangria With Toffee and Cream Recipe

🕒 Cook Time: 40 minutes
🕒 Prep Time: 20 minutes
🕒 Total Time: 1 hour

Description:

Indulge in the luxurious combination of tender poached pears bathed in aromatic sangria syrup, adorned with decadent toffee, and crowned with billowy clouds of whipped cream. This dessert is a celebration of flavors and textures, perfect for festive occasions or a special treat any time of year.

Keywords:

Fruit, European, Low Protein, Christmas, Thanksgiving, < 60 Mins, Stove Top, Easy

Ingredients:

Instructions:

For the Pears:

1. Prepare Pears:
   Peel, halve, core, and de-stem the pears.

2. Poach Pears:

   • In a large saucepan or small pot, pour the entire bottle of sangria.
   • Add sugar, cinnamon, and nutmeg. Stir over high heat until the sugar is dissolved, creating a syrup mixture.
   • Place the pear halves in the syrup mixture, ensuring they are at least 90% covered.
   • If needed, add a bit of water and more sugar.
   • Allow the pears to poach over high heat until they soften but are still slightly firm, approximately 40 minutes.

3. Reduce Syrup:

   • When the pears are poached to your satisfaction, remove them and set aside.
   • Leave the syrup mixture on high heat to reduce until thickened.

For the Toffee:

1. Prepare Toffee:

   • Take out a baking sheet.
   • Place butter and brown sugar in a medium saucepan. Stir over medium heat until the mixture begins to bubble.
   • Lower the heat slightly and continuously stir until the mixture begins to hold together while stirring.

2. Test for Doneness:

   • Drop a bit of the toffee from a spoon into a glass of water. If the toffee bead is hard when pressed, it is done.

3. Set and Garnish:

   • Spread the toffee out on the baking sheet.
   • Distribute chocolate chips evenly on the toffee.
   • Once the chocolate begins to show a sheen, spread it out with a spatula to cover all of the toffee.
   • Place in the refrigerator until well hardened.
   • Break into manageable-sized pieces.

For the Cream:

1. Whip Cream:

   • With a whisk or mixer, whip the cream and confectioners’ sugar until the cream can stand on its own.
   • It should start to form peaks without getting lumpy.

2. Avoid Overwhipping:

   • Be cautious not to overwhip the cream, as it may turn into butter.

To Plate the Dessert:

1. Arrange Pear Halves:

   • Drizzle the plate with the reduced syrup.
   • Place the pear halves, cut side down, on the plate so the wide ends are together.

2. Add Toffee:

   • Stand a larger piece of toffee between the pear halves, tucking the bottom edge under one of the pear halves if needed.

3. Dollop Cream:

   • Place healthy dollops of whipped cream where the toffee and pear meet.
   • Scatter smaller pieces of toffee around the plate.

4. Serve:

   • Serve immediately to enjoy the perfect blend of flavors and textures.

This Pear Halves Poached in Sangria With Toffee and Cream recipe is a delightful finale to any meal, showcasing the natural sweetness of pears enhanced by the richness of sangria, toffee, and cream. Enjoy the luscious harmony of flavors and the elegant presentation that will impress your guests and leave them craving more.