Poached pears are a perfect late summer desert with just the right balance of savory and sweet. In this recipe, kombucha replaces red wine for a homecrafted delight. A sure crowd pleaser at an end of summer and early fall get-together.
kombucha poached pears
- 16 oz homemade kombucha
- 1 large navel orange
- 1-2 lemons (or lemon juice)
- 1/2 tsp pure vanilla extract
- 1/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 1 small cinnamon stick
- 4 cloves
- 4 Bosc or Bartlett pears
- Juice the large navel orange (should yield ~ 1/2 cup) and use a sharp peeler to remove a six inch strip of zest. Set aside. Juice the first lemon, reserving the second in case it is needed to yield a total of 2 tbsp lemon juice. (Optional: cut a 1-2 inch strip of lemon zest).
- Add the kombucha, orange and lemon juice, zest, granulated and brown sugar, vanilla, and spices to the saucepan and mix well.
- Add pears to the saucepan and bring the mix to a gentle boil. Reduce heat and simmer, turning pears several times, until a knife or toothpick easily pierces the flesh (~20-25 min). Note: It is not necessary to completely cover the pears. Do not add water as this will delay reduction to a syrup in the next step.
- Using a slotted spoon, gently remove pears and transfer them to a platter. Remove the zest and spices and return the sauce to a gentle boil. Reduce the sauce to a syrup (~25-30 min).
- Spoon syrup over pears and serve.