Diana's Desserts - www.dianasdesserts.com
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Poached Pears in Brandied Apricot Sauce

in Diana's Recipe Book

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Servings: 6
6 Bosc Pears
4 cups water
2 tablespoons lemon juice
1/2 cup sugar
1/2 cup unsalted butter or margarine, softened
1 cup powdered sugar
2 eggs
1/2 tablespoon brandy or 1 tsp vanilla
1/2 cup apricot nectar (found in the canned juice section of most markets

Pare and core pears from blossom end, leaving stems intact. Combine water,
lemon juice and sugar. Bring to boil; simmer 5 minutes. Add pears and
poach gently 10 to 15 minutes or until tender. Remove from syrup and cool.
Beat butter with powdered sugar until light, beat in eggs. Blend in apricot
nectar. Cook and stir over low heat 8 to 10 minutes until sauce thickens and
coats a metal spoon. Stir in brandy or vanilla. Serve warm or cold over
poached pears.

Always be sure to use ripe pears.

Source: DianasDesserts.com
Date: June 7, 202

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