Stuffed Poached Pears with Berry Purée
David Scott Allen · Dessert · Flans, Puddings · Provencal Recipes · TasteIt’s sad to see the end of the summer stone fruit – plums, peaches, nectarines and apricots. However, in their place, a variety of apples and pears indicate the start of new dessert opportunities. This recipe for Stuffed Poached Pears includes an element of surprise. The dessert is easy to prepare and perfect for cool weather dinner parties. You can vary the ingredients in the berry purée and the poaching liquid, depending on tastes and what you have on hand.
Poached Pears with Berry Purée
This recipe can be prepared with any variety of pear that you like. The best is to select fruit that has a large bottom (better for filling with the "surprise"). Prepare the pears and the filling in advance, a day or two ahead of serving.
Ingredients
- 4 small pears around 4-5 oz each
- Poaching Liquid to cover the fruit (see notes)
- 2 tbsp cream cheese at room temperature
- 2 tbsp lemon curd
- 4-6 tbsp Berry Purée see notes
- mint leaves with 1/4-inch stems, for garnish
Instructions
- Core the pears leaving the tops, with stems, intact.
- Peel the pears, and place in the poaching liquid.
- Bring them to a boil, reduce heat, then cook at a brisk simmer for 5-10 minutes - depending on ripeness - or until easily pierced with the tip of a sharp knife.
- Remove from the heat and let cool.
- Cover and refrigerate the pears, in their poaching liquid, for several hours. Note: I find it practical to poach the pears 1 or 2 days in advance and store them refrigerated in their poaching liquid.
- Combine the cream cheese and lemon curd and refrigerate, covered, for an hour to firm. This can also be made in advance and kept refrigerated.
- Before dinner guests arrive, remove pears from the poaching liquid, drain, and pat dry with paper towels, including the cavity. Put a tablespoon of the lemon-cheese mixture in each cavity, scraping off any excess that won’t go in. Place the pears, standing on a plate, back in the refrigerator.
- When time to serve, spoon a tablespoon or two of berry purée on a plate and top with a pear.
- Using a small skewer, make a hole in the top near the stem and insert the stem of the mint leaf.
Notes
Poaching Liquid. There are so many variants, the simplest being water and sugar. The liquid may be spiced with cinnamon and ginger, or citrus peel, or flavored with wine. White wine - which is what I used - doesn’t change the color of the pear. Rosé will give them a slight blush, and red wine or port will turn them deep pink or, after sitting in their poaching liquid for a day, dark red. You need to have enough liquid to cover the pears, and for these four, I used about 1/2 cup sugar.
Berry Purée. I use fresh berries whenever I can but frozen berries are convenience an excellent substitute! Use raspberries, or a mixture of berries. Cook the berries with a little sugar and a dash of liqueur, if desired. I use Chambord, Cointreau, Triple Sec, or Amaretto. Simmer for 5 minutes or so (until berries soften - if using blueberries, they should have popped!), then cool and push through a fine-mesh sieve into a bowl. The longer you cook them, the thicker the purée.
Berry Purée. I use fresh berries whenever I can but frozen berries are convenience an excellent substitute! Use raspberries, or a mixture of berries. Cook the berries with a little sugar and a dash of liqueur, if desired. I use Chambord, Cointreau, Triple Sec, or Amaretto. Simmer for 5 minutes or so (until berries soften - if using blueberries, they should have popped!), then cool and push through a fine-mesh sieve into a bowl. The longer you cook them, the thicker the purée.
Tried this recipe?Let us know how it was!
More Pear Desserts
Sunken Pear Cake inspired by a German kuchen (cake)
Provencal Pears and Chocolate Tart
Private Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
A Day in Provence with Goût et Voyage en FrancaisNext Post
Christmas in ProvenceRelated Provence Articles
Recipe for a Classic French Apple Tart
April 10, 2020
There is something je ne sais quoi about a classic French Apple Tart, actually that is not true. I know exactly what it is about this French dessert that is so attractive. The fruit is always perfectly cut, and artfully arranged. However, the key to a French fruit tart, in my view, is the effect of the glaze - the dessert sparkles.…
Remembering My Grandmother’s Chocolate Cake Recipe
July 3, 2020
A Book with Provencal Recipes: Small-town florist Natasha is determined to leave the past far behind her. But when she learns her ex-husband never told his family about their divorce – and that he needs her to accompany him on a trip to the French countryside – could love bloom again between them? ~ Excerpt …
No Joke! Make this April Fools’ Pastry the Poisson d’Avril feuilleté
April 1, 2021
The French love the flaky, sweet Galette des Rois (that we enjoy in January) so much that they find excuses to eat more of it all year long. For example, this recipe for the fish-shaped pastry is a creative take on the beloved Galette des Rois. While it might not technically be a traditional French …
Make Raspberries and Cream for Dessert
July 18, 2022
It is no wonder why strawberries and cream are a “thing” at the Wimbledon tennis tournament. The combination of fruit and cream is light and delicious. Honestly, fresh berries (strawberries, raspberries, blueberries) and sweetened cream, I have lost count of how many times I have made this dessert over the last forty years. You can …
No Comment