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Poached pears & prunes

Lightly spiced, pretty, healthy and unusual fruit dessert.

This lightly spiced, pretty, healthy and unusual fruit dessert from Southern Spain and Morocco comes together quickly for a simple and tasty sweet to end a meal.

Poached pears & prunes


  • 2 qt. water

  • 1 cup sugar

  • ½ navel orange

  • 1 3-inch cinnamon stick

  • 1 bay leaf

  • 1 whole clove

  • 6 large Bartlett pears, cored and peeled

  • 12 pitted prunes


  1. In a large pot, bring the water to a boil with the sugar, orange slices, cinnamon stick, bay leaf, and clove; stir to dissolve the sugar.

  2. Add the pears and prunes and cook over moderate heat, turning the pears often, until the pears are tender, about 25 minutes.

  3. Using a slotted spoon, transfer the pears and prunes to a shallow serving bowl.

  4. Boil the poaching liquid over high heat until reduced to 1½ cups, about 10 minutes.

  5. Strain the syrup over the pears. Serve warm or at room temperature.

When you want pears to keep it together, as when making poached pears, baked pears there are several varieties that work the best:

·  Bosc pears keep their shape best.

·  Anjou pears are another good option

·  French butter pears are also reliable shape-keepers.

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