I’m on a Halloween sugar high. Whoops! I made an indecent amount of dessert today for the office. But we had kids come by to trick or treat and I can admit, I got jealous. Kids get to have all the fun. SO….. I remedied the situation by making a ton of popcorn balls, rice krispy treats and dirt chocolate pudding cups with oreos and gummy worms. Oh and some spiked apple cider! I feel better. Less envious of the kids and more content with warm apple cider and chocolate pudding in my belly. Now I’m just waiting for the evening festivities! Daniel is dressing up as Freddie Mercury and I waited until the last minute to come up with something, so my co-worker fashioned me a mask and black beanie so I can be a burglar. My mom asked me this morning if I was excited for tonight, whether I had a costume and if it was one of those “sexy costumes you wear in your 20s because you can get away with it (kind of) costume”. I laughed pretty hard. Truth is, I have no desire to go in some skin tight or skin baring-going to be freezing all night costume. I would rather be bundled up, warm and cozy. Just saying. So this pear recipe came out of need to make something for clients at work, but I had minimal ingredients on hand and decided to improvise a recipe. It turned out pretty well and I for one, am kind of obsessed with these pears. They are light and delicate while offering so much flavor.It is definitely the kind of dessert I would make for a dinner party and would be great for the upcoming holidays! I hope you take as much enjoyment in making these as I did. Happy Halloween!!!
Earl Grey Poached Pears w/ Whiskey Pecans & Maple Whipped Cream: serves 6
For the pears:
2 cups 2% milk
3 cups water
1 cinnamon stick
4 earl grey tea bags, label or paper removed
3 medium Bartlett or d’anjou pears, cut in half, do not remove core yet.
For the pecans:
2 tbs butter
1 ½ shots whiskey
1/3 cup brown sugar
1 tbs maple syrup
1 cup pecans, roughly chopped
For the whipped cream:
1 cup heavy whipping cream
2 tbs maple syrup
Pinch of cinnamon
- Bring milk, water, tea bags and cinnamon stick to a simmer over medium low heat (do not allow to boil) in a large saucepan. Place pears cut side down and make sure they are mostly submerged in liquid (if not, add more water and milk in equal proportions). Keep at a simmer, cover with a lid and cook for 15 minutes or until a knife inserted comes out easily and pears are tender.
- While the pears are cooking, preheat the oven to 350 degrees and line a baking sheet with parchment paper. Set aside. Melt the butter, brown sugar and whiskey together over medium heat. Stir frequently as it begins to caramelize. Lower the heat and cook for a few more minutes. Turn off the heat and put the pecans in the pan, making sure to coat them well. Dump the pecans onto the baking sheet and bake for 10-12 minutes. Remove from oven, allow to cool and break apart nuts if they are stuck together.
- Remove the pears from the liquid and place on a plate lined with parchment paper. Put the pears in the freezer for 15 minutes to cool down. Remove from freezer and take out the core (leave the stem) and make sure to keep the sides of the pear in tact. Return to freezer for a few more minutes.
- To make the whipped cream, pour cream in a large bowl and use a whisk attachment of either a hand mixer or stand mixer. Mix on high until the cream begins to thicken, then add maple syrup and cinnamon. Continue to mix until the cream is thick and stiff peaks form when you pull the whisk attachment out of the cream.
- To assemble: remove pears from freezer and place on a serving plate, dollop a big spoonful of whipped cream in the center of the pear, place a few pecans on top and on the sides and sprinkle with cinnamon.