Pierre Orange Recipe
Topped with poached pears in orange liquor and drizzle with apricot marmalade
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Ingredients
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For Poached Pears
For Drizzle
For Serving
Method
For Poached Pears
Prepare the Pears
Peel the pears, leaving the stem intact. Cut a small slice off the bottom to create a flat base so they stand upright.
Make the Poaching Liquid
In a large saucepan, combine the water, orange juice, orange liquor, sugar, and cinnamon stick. Stir well and bring to a simmer over medium heat.
Poach the Pears
Once the poaching liquid is simmering, add the pears. Cover and cook for about 20-25 minutes, or until the pears are tender but still hold their shape. Turn them occasionally to ensure even cooking.
Cool the Pears
Once cooked, remove the pears from the poaching liquid and let them cool. You can strain and reserve the poaching liquid for later use.
For Drizzle
Prepare the Apricot Drizzle
In a small saucepan, combine the apricot marmalade and water. Heat over low, stirring until the marmalade melts and becomes a smooth sauce.
Adjust Consistency
If the drizzle is too thick, add a little more water until you achieve your desired consistency.
For Serving
Assemble the Dish
Place a scoop of vanilla ice cream in a serving bowl. Top with a poached pear.
Drizzle the Sauce
Generously drizzle the warm apricot marmalade over the poached pear and ice cream.
Garnish
Finish with a sprinkle of fresh orange zest on top for added flavor and garnish.