Poached Pears with Apricot Sauce

Ingredients and Weight:

• 8 firm but ripe pears, peeled, cored, and halved (1.2 kg)
• 2 cups (470 ml) water
• 1 cup (200 g) granulated sugar
• 1/2 cup (120 ml) dry white wine
• 1 cinnamon stick
• 4 whole cloves
• 1/4 teaspoon ground nutmeg

For the Apricot Sauce:

• 1 cup (180 g) dried apricots, chopped
• 1 cup (240 ml) water
• 1/2 cup (100 g) granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Preparation Time:

• 15 minutes

Cooking Time:

• 30 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Poach the Pears: In a large saucepan, combine the water, sugar, white wine, cinnamon stick, cloves, and nutmeg. Bring to a simmer over medium heat, stirring occasionally.
2. Add the pear halves to the saucepan and simmer gently for 15-20 minutes, or until tender but still hold their shape.
3. Remove the pears from the saucepan and set aside to cool. Reserve the poaching liquid.
4. Make the Apricot Sauce: In a medium saucepan, combine the chopped apricots, water, and sugar. Bring to a boil over medium heat, then reduce heat and simmer for 15 minutes, or until the apricots are soft and the sauce has thickened.
5. In a small bowl, dissolve the cornstarch in a tablespoon of cold water. Add to the apricot sauce and cook for 1 minute, stirring constantly, until the sauce has thickened further. Stir in the lemon juice.
6. Assemble the Dessert: Place a poached pear half in each dessert bowl. Drizzle with the warm apricot sauce and serve.

Nutritional Information (per serving):

• Calories: 200
• Carbohydrates: 45g
• Protein: 2g
• Fat: 2g
• Fiber: 5g

Dish Characteristics:

• Sweet and tart
• Fruity and flavorful
• Comforting and indulgent

User Comments:

• "This dessert was absolutely delicious! The pears were perfectly poached and the apricot sauce was the perfect complement."
• "I loved the presentation of this dessert. It looked so elegant and impressive."
• "This is a great dessert to make for a special occasion or when you have guests over."

Special Precautions and Tips:

• Use ripe but firm pears for poaching. Otherwise, they will break apart.
• If you don't have dry white wine, you can substitute with apple juice or water.
• You can also add other spices to the poaching liquid, such as star anise, allspice, or ginger.
• Let the pears cool slightly before serving to prevent the hot sauce from breaking them apart.