December is National Pear Month and here in Oregon we believe pears should be celebrated all year long. But we’ll especially celebrate the bounty of pears in December when it is National Pear Month. Did you know that 84% of the nation’s pears are grown in Oregon and Washington? The volcanic soil provides pear tree nourishment, the rain and snowmelt provides moisture and of course our ideal temperature is a huge factor.
This Poached Pear Delight comes to you from Chehalem Ridge Bed and Breakfast.
Poached Pears from Chehalem Ridge Bed and Breakfast
2 Large Pears
1/2 Cup Orange Juice
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/4 cup Vanilla Yogurt
2 Tbsp Hazelnut Granola
Instructions:
- Mix orange juice, brown sugar and cinnamon in a small pot and heat over medium heat.
- Peel pears and cut in half lengthwise. Scoop out the core with a melon baller and cut out the upper and lower stem areas with a knife. Place pear halves, cut side down, in orange juice liquid.
- Poach pears, with the liquid barely bubbling, for 4 to 8 minutes. With a slotted spoon, turn pears and poach for another 4 to 8 minutes, until the pears are softened. Really ripe pears take less time while harder pears will take longer.
- Serve 1 pear half per person with a dollop of vanilla yogurt and a sprinkling of Hazelnut Granola in the hollow of each pear half.
- Pro tip: Poached pears wait for no diner. Well, they can wait, but be sure to leave them in the liquid with the heat off. After about 10 minutes out of the liquid, they will turn a bit brown and not in the pretty caramelizing way.
Chehalem Ridge B&B– The contemporary house reflects the spirit, history and character of Oregon in each of the five uniquely decorated bedrooms.
Phone: 503-538-3474 View Availability
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