Is it possible for a food to remind you of Spring and of Christmas at the same time? These do. Warm cinnamon and fresh orange and cherries make these cooked pears such a versatile dish. This recipe was inspired by a classic French pears in red-wine dish that my mother makes quite often. Instead of using wine, I used cherries to make this into an all-natural treat that can be eaten at any time of the day!
I’ve been trying to train my brain (and stomach) to consider fruit to be my dessert instead of cookies, cakes, and sweets. I love these pears because they satisfy my sweet-tooth and are so easy to make. Since they only need to cook for 15 minutes, they are a quick dessert alternative.
If you hadn’t noticed, I love squirrels… they are the cutest things ever! Because of my love for them, I receive many squirrel gifts or squirrel-themed gifts from friends and family. Which can explain why its so easy for them to make guest-star appearances in my photos.
Back to the pears…. they really can be more than just dessert. You can enjoy them for breakfast, for a snack or paired with a meat. As I mentioned, my mother makes these with red wine. She cooks them in orange juice, red wine, and a secret mixture of beautiful spices. I’ve always found it funny to watch how everyone in my family eats these pears differently. Some eat them with dinner, putting them on the same plate and eating them alongside the meat. Some put them in a separate bowl, still eating them with dinner while rotating what they eat and using the cinnamon laced pears to clean their palates. And then some,which includes me, eat them after the meal, as a second dinner of sorts.
The moral of the story is that these cooked pears go with just about anything… you’d be surprised how wonderful they are with turkey or pork!
I used Bosc pears here and I think they are probably the best type of pear to use for this dish. Bosc pears are the darker, more antique looking pears. It can be difficult to tell when they are ripe because they don’t ripen the way many other fruits do. Bosc pears stay hard, so the main way to tell if they are ripe is the “neck thumb test”. You gently use your thumb to put pressure on the top of the pear, near the stem. If the skin gives a little, then they are ripe. Your thumb won’t mush into the pear, but the stem area should feel softer than the rest of the pear, which will remain hard.
This recipe was shared at the Paleo AIP Recipe Roundtable.
- 4 Bosc pears
- 4 oranges
- 1½ cup of pitted cherries divided (1/2 cup to juice and 1 cup left whole for the sauce)
- 1 tsp cinnamon
- ½ tsp nutmeg
- ⅛ tsp cloves
- Using a juicer, juice 4 orange (without the peels) and ½ cup of cherries. This should equal about 2 cups of liquid.
- Peel the skin off of the pears.
- Cut the peeled pears in half length wise and again into fourths. Make sure to cut out any hard part of the core.
- Place the cut pears into a saute shaped pan (in between a frying pan and a sauce pan). Each pear should be touching the bottom of the pan; they should all fit inside it.
- Pour the orange/cherry juice on top of the pears. The pears should be sticking out a little, but mostly covered in juice.
- Put 1 cup of pitted cherries on top of the pears.
- Add the cinnamon, nutmeg, and cloves and mix into the juice with a spatula.
- Cook the pears over medium-high heat until the mixture boils then reduce the heat to low-medium and let the mixture simmer for 15 minutes or until you can easily put a knife through a pear. The pears will feel soft and take on a red/orange color.