Our Poached Pear with Coconut Cream recipe is a very light and simple dessert that isn’t overly sweet. The pears are gently poached in a sweet wine and apple juice mixture, along with cinnamon, vanilla, ginger, honey, and (optional) brandy. They’re then topped with a whipped coconut cream for an elegant presentation. You could additionally sprinkle with a few berries for a pop of color.
These poached pears are a great way to end a meal on a lighter note, and would work well for a dinner party menu!
Yields: 8 servings | Serving Size: 1/2 pear | Calories: 268 | Total Fat: 11g | Saturated Fat: 9g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 14mg | Carbohydrates: 42g | Fiber: 3g | Sugar: 32g | Protein: 1g | SmartPoints (Freestyle): 14
- 2 cups no sugar added apple juice
- 2 cups water
- 1 cup sweet white wine (such as Moscato or late harvest Riesling)
- 2 cinnamon sticks (or 1 teaspoon ground cinnamon)
- 1/2 inch piece fresh ginger, peeled and cut into quarters
- 1 teaspoon vanilla extract
- 1/2 cup honey
- 1/2 cup brandy (optional)
- 4 pears, firm, ripe, and peeled leaving stems
- 1 (14 ounce) can coconut milk, cold and taking care not to shake
- 2 tablespoons organic powdered sugar
- 1/2 teaspoon vanilla extract
- In large sauce pot, combine all ingredients with exception of pears. Bring to a boil. Boil for 5 minutes and reduce to a simmer. Carefully add pears to the liquid. Simmer for 15 to 20 minutes, turning occasionally until pears are tender. Using a slotted spoon remove from liquid and allow to cool.
- Remove can of coconut milk from the refrigerator and carefully open, taking care not to shake. Gently scoop out the coconut solids from the top of the can and place in a cool mixing bowl. (Tip: refrigerate your bowl and whip for an hour before using). Reserve the remaining milk for another use.
- Add the sugar and vanilla to the cream and whip on high speed until fluffy. Serve along side pear.
Other light desserts to try:
How did you like this recipe? Your feedback is appreciated! Let us know in the comments!