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The Willows Poached Pears

Yield: 2 Servings


2 Bosc Pears
2 Dried Figs - Chopped
2 Tbs. Dried and Sweetened Cranberries - Chopped
2 Tbs. Dried Currants
2 Tbs. Lemon Juice
2 Tbs. French Pear Liqueur
2 Tbs. Brown Sugar
1 12 Fl. Oz. can Goya Pear Nectar


The night prior mix chopped figs, cranberries, and currants into a small bowl. Add lemon juice, liqueur, and brown sugar into fruit mixture. Mix thoroughly. Cover with plastic wrap and set out over night. Any liquid will be absorbed by the dried fruit.

Preheat oven to 350 F. Using a small melon baller, remove the seed cavity from the blossom end of the pear. Using a peeler, remove the skin of the pear. Stuff the pear with the fruit mixture. Place pears in a ovenproof saucepan. Add pear nectar and heat on stove top until nectar is to a boil. Place cover on saucepan.

Put saucepan in oven and cook for 30 minutes or until flesh is easily pierced with a toothpick. Remove pears to a warming oven. On high heat reduce remaining nectar down to a thick sauce. Plate pears into a small bowl and then ladle sauce over pears.