Cider-Poached Pears
 
Makes 8 pear halves
Ingredients
  • 2 cups apple cider
  • 2 slices orange peel
  • ⅓ cup fresh orange juice
  • ¼cup firmly packed light brown sugar
  • 2 tablespoons cane syrup
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼teaspoon kosher salt
  • ¼teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves
  • 4 small Bosc pears, peeled, halved, cored, and stems removed
Instructions
  1. In a large pot, bring apple cider, orange peel, orange juice, brown sugar, cane syrup, vanilla, cinnamon, ginger, salt, nutmeg, and cloves to a boil over high heat. Reduce heat to medium, and simmer. Add pears, and cook until tender, 20 to 25 minutes. Using a slotted spoon, remove from poaching liquid, and let drain on paper towels.
Notes
To make spiced cider syrup for ice cream or cocktails, reserve pear poaching liquid,
removing orange peel. In a small stainless-steel skillet, bring poaching liquid to a
boil until reduced, syrupy, and coats back of a spoon, 20 to 25 minutes.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/spiced-pear-upside-cake/