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Poached Pears with Raspberries and Figs
Poached Pears with Raspberries and Figs Eileen Goltz | Pareve
1 hour, 15 minutes 15 minutes
1 hour
8 servings

  • 4 ripe pears
  • 4 cups water
  • ½ cup sugar
  • ½ cup orange honey or regular honey
  • 3 (3-inch) lemon rind strips
  • 3 whole cloves
  • 1 (1½-inch) piece of vanilla bean, split lengthwise
  • 1 cup fresh raspberries
  • 12 fresh figs each cut in half lengthwise
  • 8 mint sprigs (optional)

  1. Peel and core the pears. Cut each pear in half lengthwise.
  2. Combine water, sugar, honey, lemon rind, and cloves in a large non-aluminum saucepan.
  3. Scrape the seeds from the vanilla bean, and add to sugar mixture; discard the bean.
  4. Bring sugar mixture to a simmer over medium heat, stirring occasionally.
  5. Place pears, cut sides up, in pan, simmer 25 minutes or until tender.
  6. Remove pear halves with a slotted spoon, reserving the sugar mixture; place pear halves in a large shallow dish. Cover and chill.
  7. Bring sugar mixture to a boil; cook until reduced to 1 cup (about 30 minutes). Cool.
  8. Serve each pear half with 2 tablespoons sauce, 2 tablespoons raspberries, and 3 fig halves; garnish with a mint sprig, if desired.