• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Panela Poached Pears

    Any dish, even the delicate poached pear, can get a lift with Latin spices. Star anise, cinnamon, and grated panela lend a sweet, licorice flavor to the syrup while lemon brightens up the dessert.

     

     


    Ingredients
    4
    cups
    water
    1 1/4
    cups
    grated panela
    2
    cinnamon sticks
    2
    star anise
    2
    tablespoons
    lemon juice
    1
    tablespoon
    vanilla
    1
    tablespoon
    dark rum
    4
    bosc pears, peeled and cored
    Directions
    In a sauce pan on medium heat mix panela and water until the panela has dissolved.
    Add cinnamon sticks, star anise, lemon juice, vanilla and rum.
    Quarter pears and add to pan.
    Keep liquid to a simmer until pears are cooked through, about 20 minutes.
    Remove pan from heat and cool. Remove pears and set aside. Strain liquid and return to pan.
    Further reduce liquid until half original volume and syrupy. Remove from heat and cool.
    Serve pears warm on top of biscocho con arándanos, with a side of ice cream, or simply dressed with their own syrup.

    The base number of servings for this recipe is 4
    OK

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