Poached Pears with Creamy Pecan Sauce

1. 1

   To poach the pears: In a large pot, combine the water and sugar over medium-high heat.

2. 2

   Using a vegetable peeler, cut wide strips of lemon zest from the lemon and add to the pot along with the juice of the whole lemon.

3. 3

   Bring the mixture to a boil, stirring to dissolve the sugar, then reduce the heat to maintain a gentle simmer.

4. 4

   Submerge pears in the simmering liquid, adding more water, if necessary, to just cover the pears.

5. 5

   Cut a piece of parchment paper into a circle just large enough to cover the pot.

6. 6

   Ease the paper down into the pot until it is touching the surface of the liquid.

7. 7

   Simmer the pears until a knife inserted directly into a pear meets little resistance, about 30 minutes.

8. 8

   Remove the pot from the heat and cool the pears completely in the poaching liquid.

9. 9

   To make the sauce: In a saucepan, over high heat, combine the brown sugar and water and bring it to a boil.

10. 10

    Reduce heat to medium and simmer until the sauce is reduced, thicker and takes on a dark golden brown color, about 8 to 10 minutes.

11. 11

    Carefully stir in cream, reduce the heat to medium-low and simmer until very thick, 2 to 3 minutes more.

12. 12

    Stir in the toasted pecans and salt.

13. 13

    Serve 1 to 2 pear halves per person, drizzled with the creamy pecan caramel sauce.

* Per serving · 4 servings · Values may vary.