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Cinnamon-Poached Pears With Caramel

Cinnamon-Poached Pears With Caramel
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Serves 8| Hands-On Time: | Total Time:



  1. Peel the pears. Using a melon baller, scoop out the core of each pear, starting from the bottom (leave the stem end intact).
  2. In a Dutch oven or large pot, combine the cinnamon sticks, ginger, 2 cups of the sugar, and 8 cups water. Add the pears and bring to a boil, stirring gently to dissolve the sugar. Reduce heat, cover, and simmer gently until the pears just begin to soften, 10 to 15 minutes. Let cool in the cooking liquid (the pears will continue to cook as they cool).
  3. Fifteen minutes before serving, make the caramel: In a medium saucepan, combine the remaining ½ cup of sugar and ½ cup water. Cook over medium heat, stirring just until the sugar has dissolved, 1 to 2 minutes.
  4. Continue to cook, without stirring, until the syrup is a dark golden brown, 10 to 12 minutes more. Carefully add the cream (the mixture will sputter) and stir to combine. Serve the pears with the ice cream, drizzled with the caramel.
By December, 2011

Nutritional Information

  • Per Serving
  • Calories 549
  • Fat 13g
  • Sat Fat 8g
  • Cholesterol 49mg
  • Sodium 61mg
  • Protein 3g
  • Carbohydrate 111g
  • Sugar 97g
  • Fiber 7g
  • Iron 1mg
  • Calcium 121mg
What does this mean? See Nutrition 101 .

Quick Tip

The pears and caramel can be made up to 2 days in advance; refrigerate separately, covered. Bring the pears to room temperature and reheat the caramel before serving.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.