Guess who had an epiphany moment while poaching pears?
Guess who had to just go Google epiphany to make sure she was using it in the right context.
Yeah … ok, so epiphany can be either the celebration of the actual epiphany or it can be a striking realization. Mine would definitely be the latter.
So, I’m poaching my pears for the first time and I realize, these are the pears my great grandmother would serve us every time we visited her! She died when I was about 10 and I wasn’t into cooking at that time, but I do remember her pears and how soft and sweet they were compared to our pears. Now I realize that is because they were simmered in a sugary syrup 🙂 but that’s why they were dessert!
Guys, poaching is seriously the easiest thing ever. I thought poaching always meant fish and lots of knives and sharp objects (too many endangered animal shows on Animal Planet??) You can now forget that lovely childhood visual because poaching is just cooking, in our case, fruit, in a liquid. That’s it! To poach the pears for this recipe, I simply whisk edwater, sugar, and cinnamon together and then cooked the pears in that syrup on the stove for 20-25 minutes. I didn’t have to constantly stir or check on the pears, in fact, I made cinnamon rolls and cleaned up the kitchen while the pears were cooking. I got poached pears and cinnamon rolls for an hours worth of work in the kitchen. That’s my kind of baking!
I did then have to make the tart shells, but you can make those instead of the cinnamon rolls and it will take even less time. Problemo solved.
Because poached pears are a soft and more fragile dessert, I chose to pair them with a crunchy homemade tart shell and creamy cinnamon icing. The different textures layered together make this a lovely fall dessert. I loved biting into the sweet pear and then getting the creamy and crunchy. The cinnamon spice throughout isn’t overpowering, but compliments the fruit.
Pears are actually a very versatile fruit for recipes – they often get overshadowed by apples, but you can use pears in the same ways! Whether it be the sweet route, with breads and muffins and cakes, or the savory, with onions, cheese, or meat, pears can take your recipe from good to fantastic. Plus, did you know pears are a great source of fiber and vitamin C with the ability to reduce fevers and inflammation. Who knew right?
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
- 1-1/2 cups all purpose flour
- 10 Tablespoons vegan butter, chilled and cubed
- 2 Tablespoons sugar
- ⅓ cup ice water
- ½ teaspoon salt
- 1 cup powdered sugar
- 1-2 Tablespoons water
- 2 Bartlett pears
- 2 cups water
- 1 cup sugar
- 1 teaspoon cinnamon
- ½ teaspoon pumpkin pie spice
- For tarts:
- Preheat oven to 350.
- In a food processor, cut flour, butter, ice water, and sugar together until mixture pulls together into a ball and the butter is fully incorporated.
- Divide dough into four equal parts and form into tart shells. Press into a circle, forming edges by crimping the edges with your fingers.
- Bake for 15-20 minutes or until lightly brown.
- Let cool and set aside.
- While tarts are baking and cooling, peel, core, and slice pears.
- Whisk water, sugar, cinnamon, and pumpkin pie spice together in a medium sized pot and heat through.
- Add pears and simmer for 25 minutes.
- Cut a circle the size of the pot out of parchment paper and place over the pears so that they remain fully submerged the entire cooking time.
- Once pears are done cooking, remove from pot with a slotted spoon. Let cool and set aside.
- For icing:
- Whisk powdered sugar and water together until a thick frosting is achieved.
- Divide frosting between tarts and spread. Layer pear slices over frosted tarts and serve!