Poached Pear Recipe

Combine water, granulated sugar, brown sugar, split vanilla pod (seeds scraped in), cinnamon stick, and lemon juice in a wide, shallow saucepan just large enough to hold the pears in a single layer.

Bring the mixture to a gentle simmer over medium heat, stirring until the sugars dissolve. Remove from heat briefly and stir in the Metaxa.

Peel the pears, leaving the stems intact if desired. Trim a very small slice from the base so each pear stands upright.

Place the pears upright in the simmering syrup so they are mostly submerged. If needed, add a little more water to cover the pears by about 1/2 inch (1 cm).

Return pan to a very gentle simmer. Poach the pears for 18–25 minutes, turning occasionally so they cook evenly. Poaching time depends on pear ripeness; they should be tender when pierced with a knife but hold their shape.

Using a slotted spoon, transfer pears to a tray to cool slightly. Remove and discard the vanilla pod and cinnamon stick from the syrup.

Return the poaching liquid to a clean saucepan and simmer until reduced by about half and slightly syrupy, about 8–12 minutes. Taste and adjust sweetness or a little extra Metaxa if desired. Keep warm or cool to room temperature for serving.

While pears poach, place vegan amaretti biscuits in a food processor and pulse to coarse crumbs. Alternatively, place in a zip-top bag and crush with a rolling pin.

Transfer crumbs to a bowl and stir in melted vegan butter (or coconut oil), toasted almonds (if using), and lemon zest until evenly combined and moistened. The mixture should hold together lightly when pressed.

If you prefer warm crumb, spread on a baking sheet and toast in a 350°F (175°C) oven for 6–8 minutes, stirring once, until fragrant and slightly golden. Cool before using.

Place one poached pear on each plate. Spoon 2–3 tbs of the reduced Metaxa syrup over the pear and around the plate.

Scatter a generous 2–3 tbs of the amaretti crumb alongside or over the pear. Add a dollop of whipped vegan cream or coconut cream if using.

Garnish with a mint leaf and a light zest of lemon if desired. Serve warm or at room temperature.