Tested till perfect Ginger Caramel Oven-Poached Pears

Ginger Caramel Oven-Poached Pears

Oven-poaching takes a bit longer than on the stove top, but the flavours are deeper. This is a palate pleaser with frozen yogurt.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: November 2004

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1-1/3 cups 1-1/3cupspear juice or apple juice
  • 2 tbsp 2tbsplemon juice
  • 1 cup 1cupgranulated sugar
  • 1/2 cup 1/2cupwater
  • 5 5slices gingerroot
  • 5 5peppercorns
  • 4 4pearpears
  • 1/4 cup 1/4cupsliced almondalmonds, toasted
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In small saucepan, warm pear juice with lemon juice; set aside.

In heavy saucepan, stir sugar with water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, brushing down side of pan but without stirring, until pale caramel colour, 8 minutes. Remove from heat.

Holding pan at arm's length and averting face to avoid splatters, pour in juice mixture. Stir with long-handled spoon until blended and bubbles subside.

Add ginger and peppercorns; boil until deeper caramel colour, about 10 minutes. Pour into 10-cup (2.5 L) shallow oval baking dish.

Peel, halve and core pears. Place, cut-side down, in caramel mixture; spoon sauce over top. Bake in 400°F (200°C) oven, basting every 10 minutes and turning over during last 10 minutes, until tender, about 35 minutes. Sprinkle with almonds.

Nutritional Information Per serving: about

cal 356 pro 2g total fat 4g sat. fat 0
carb 83g fibre 4g chol 0mg sodium 7mg

% RDI:

calcium 3 iron 7 vit C 10 folate 4
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