Poached Pears w/ Spoonable Lavender Caramel Sauce

Poached Pears with Spoonable Lavender Caramel Sauce

Poached pears are  making the scene these days so we thought we’d toss our hat in the ring with the additional treat of Spoonable lavender caramel sauce.

What’s great about this dessert, apart from the fact that it’s very pretty and delicious, is it can be made a day in advance. Well, the poaching part can be done in advance and the pears left soaking in the fridge over night.


1-2 orange skin with as little of the pith (the white part) as possible)

1 lemon skin (as above)

1 tsp whole cloves

1 tsp szechuan peppercorns (Black peppercorns will do too. )

1 bottle of cremant (sparkling wine) brut or semi brut

6 pears (either Bosc or Anjou; the Bosc are softer after poaching; the Anjou retain a crispness)

7.75oz jar of Spoonable lavender caramel sauce


Remove skin of 6 pears. You can use Bosc and/or Anjou. (Make the skinning fun by tracing patterns with your peeler and leaving small portions of pear skin on the pears. See photos.)

Place pears in a 5-6 quart heavy-bottomed pot.

Peel skin of one to two oranges with a vegetable peeler. Try to peel the top layer of skin without the white pith below since the pith is a little bitter. Do the same with one lemon. Put skins in pot with pears.

Add one tsp of whole cloves.

Add one tsp of whole szechuan peppers.

Pour one bottle of Cremant d’Alsace over the pears. Something dry and bubbly will work well. So try a cremant, cava or perseco. Something dry and not bubbly will work well too. So try a chablis. Or a non-oaked chardonnay.

Turn heat on at low to medium with lid covering most way. After 30 minutes turn pears. Poach another 30 minutes. Cover and let cool to a warm temp.

Cut base and top off each pear. Cut in half and scoop out seed area.

Place half or 2 halves in a bowl. Drizzle liberally with Spoonable lavender caramel sauce. And serve!