Poached Pear Recipe
Griddled pound cake, sweet ricotta and white pear vin cotta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pound Cake
Sweet Ricotta
Poached Pears
White Pear Vin Cotta
Method
Pound Cake
- 1
Make the Pound Cake
Preheat the oven to 350°F (175°C). Grease and flour a loaf pan. In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Pour into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.
Sweet Ricotta
- 2
Prepare Sweet Ricotta
In a mixing bowl, combine the ricotta cheese, honey, and vanilla extract. Mix until smooth and set aside.
Poached Pears
- 3
Poach the Pears
In a large saucepan, combine white wine, sugar, cinnamon stick, and lemon zest. Bring to a simmer over medium heat. Peel and core the pears, and add them to the simmering liquid. Poach for about 20-25 minutes until tender. Remove pears and let cool. Reserve poaching liquid.
White Pear Vin Cotta
- 4
Make White Pear Vin Cotta
In a saucepan, combine white wine, sugar, and diced pears. Bring to a simmer over medium heat and cook until the mixture thickens, about 15 minutes. Stir in lemon juice and remove from heat.
