So I just want to start this poached pear post by admiring this photo! I am so so happy with how it turned out. I finally upgraded my gear and I think that it makes a huge difference. Ok, so now let’s get to these gorgeous pears. I was inspired by my foodie friend Minako from 365CleanEats to make this Pitaya Poached Pear recipe. I had some pears leftover from my Roasted Butternut Squash + Pear Arugula Salad, so this easy dessert recipe was perfect.
I don’t know about you, but I’ve never poached pears before, and I was so surprised at how simple it is. Now I know you might be wondering, “Are these pink pears?! Like where do I get pink pears?!” Well friend, that’s where the fun part comes in. Through the poaching process you can turn the pears the same color as the poaching brine, in this particular recipe I used pink pitaya powder (better known as dragon fruit)!
While this Poached Pear recipe is simple, it does require overnight brining to really soak up the flavor and color of the brine. So please plan accordingly, but I promise it’s worth the wait! The chocolate sauce is simple too. You can feel free to make your own whipped cream, but I hit the easy button and used So Delicious Coconut Whipped Topping and it was perfect.
- 3-4 pears
- 5 cups water
- 2 tsp pure vanilla extract
- 7 tbsp sugar
- 2 tbsp pitaya powder
- pinch salt
- whipped cream, (I used So Delicious Coconut Whipped Topping)
- chocolate sauce, (below)
- 1/3 cup chocolate chips, (I used Enjoy Life)
- 1 tsp coconut oil
- cinnamon,, for garnishing
- Peel your pears, but leave the stems attached
- In a large saucepan, whisk together all the ingredients and bring to a boil
- Add the pears and boil for 15-20 minutes
- **NOTE: make sure the pears are covered with the brine
- Remove from heat and cool at room temperature, leave the pears to cool in the brine
- Refrigerate overnight in the liquid
- Make your chocolate sauce by melting your chocolate chips and coconut oil in the microwave for 30 seconds at a time until melted
- Serve with whipped cream and chocolate sauce
- Sprinkle with cinnamon