Recipe: Perry-Poached Pears with Cider Caramel Sauce

True perry, made from 100 percent pear juice, isn’t always easy to come by, but is entirely worth the effort it takes to find one. Once you taste a magnificent perry, you’ll find a new appreciation for perfect pears, their sublimely delicate succulence and natural coupling with food.

Pommies Cider Co. perry is made from a blend of Bartlett and Bosc pears, creating a slightly earthy, sweetly floral flavor that is well suited to dessert (or a cheese plate). Bosc are terrific when poached, cooking up dense and creamy.

Perry-poached Pears with Cider Caramel Sauce
Recipe courtesy of Pommies Cider Co., Caledon, Ontario
Serves 4

2 ¼ cups Pommies perry
4 whole cloves
2 tablespoons superfine sugar
1 (3-inch) cinnamon stick
6 black peppercorns
4 firm pears, peeled, stems left on
1 pint vanilla ice cream (optional, for serving)

4 cups fresh apple cider
1 can full-fat coconut milk
½ cup brown sugar
½ cup sugar
¼ cup coconut oil
1 teaspoon cinnamon
1 pinch sea salt

For the pears, combine perry, cloves, sugar, cinnamon stick and peppercorns in a large saucepan deep enough for pears to stand in. Add peeled pears.

Over medium heat, bring pan to a simmer. Gently poach pears for about 45 minutes, or until pears are soft. Remove pears from poaching liquid and set them on a plate. Continue to simmer liquid until it has reduced by just over half, about 8 minutes. Return pears to the sauce and let cool.

In a small saucepan set over medium-high heat, boil fresh cider until reduced to just over half a cup. Whisk in coconut milk, brown sugar, sugar, coconut oil, cinnamon and salt. Cook at a low boil until sauce has reduced by about half and is dark brown and thick, about 25 minutes. Cool caramel sauce slightly.

Serve pears drizzled with apple cider caramel sauce and alongside vanilla ice cream, if desired.

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