The perfect ending to a holiday meal (Thanksgiving!) Spiced, beautiful pears swimming in a ruby syrup with a creamy zabaglione custard. See my favorite Thanksgiving recipes below for some inspiration.
Make ahead for Thanksgiving! Full of delicious flavors and textures ~ not too filling after the holiday feast
Poached pears with caramel sauce
Poached Pears make an impressive dessert, with minimal effort, and a perfect sweet ending to the Thanksgiving meal.
Thinking ahead, and visualizing the holiday dessert buffet – homemade Pecan Pie and Pumpkin Pie are beautifully displayed, why not add a gorgeous and healthy fruit dessert?
Prepare the pears and caramel zabaglione ahead of time – and your holiday entertaining just got a little easier!
Simply serve it when you are ready, and watch your guests delight in the beautiful colors and textures of this dessert, with all natural ingredients.
This is one of those easy recipes that is great for entertaining because the pears turn a gorgeous ruby color when poached, creating a spectacular presentation.
Simply heat red wine, pomegranate juice, honey and pure cane sugar together with some “spiked seasonings” – cinnamon sticks, anise pods, ginger and cloves.
Add the peeled pear halves and simmer until tender. The jewel-toned liquid is reduced to make a heavenly, flowing syrup – great for drizzling over the pears.
Because it’s Thanksgiving, and an extra touch is worth the effort – top the pears with my Caramel Zabaglione. The pears are not overly sweet, so this extra touch is welcome! The Zabaglione is a creamy, thickened custard – and perfectly matched with the spiced syrup, reduced from the poaching liquid.
I love serving this fruit dessert in pretty little individual bowls, either handcrafted, or vintage parfait dishes. A Gluten-Free recipe.
Here’s to a healthy, festive and delicious Thanksgiving,
Karen
Firm, but ripe Bosc Pears – remove the pits with a melon ballerIngredients for the poached pearsPears ready to poach in the flavorful liquidThe finished poached pears – drinking up the colorful flavors, with reduced syrupMake the caramel, then zabaglione
