Easy Lingonberry-Poached Pears
I’d like to let you in on a little secret. We don’t actually eat that much dessert in my family. You’d probably think otherwise when looking at the recipe archives and scrolling through old posts. But although I bake a lot, most of the cookies, cakes, and tarts end up going into other people’s mouths. That said, the occasional dessert can be a satisfying end to a meal, especially if it’s made with fresh fruit–like the lingonberry-poached pears I’m sharing with you today.
Lingonberries are as much a part of Scandinavian pancakes and desserts as cranberries are to Thanksgiving meals here in the United States. The flavor of the Nordic berries is similar, too, though the tiny spheres contain a tart juiciness all their own.
This past weekend as I slowly simmered pear halves in a lingonberry poaching liquid spiced with cinnamon, a warming fragrance of fruit and spice filled my kitchen. It struck me how satisfying something so simple (just three ingredients, not including water!) can be. After the pears had softened, I set them aside to cool while I reduced the liquid into a lingonberry-studded syrup to pour over the top. The finished dessert was a refreshing, not-too-sweet end to an otherwise heavy meal.
Though it’s possible to find frozen lingonberries at some specialty stores, it’s usually easier to purchase lingonberry preserves. Last spring someone asked me where to find the preserves, so I opened up the discussion on my Facebook page–just click here to read the comments and join the conversation.
1 cups lingonberry preserves
1 cups water
1 cinnamon stick
Peel the pears and halve them lengthwise, leaving the stems intact. Remove the cores. Set aside.
Place lingonberry preserves, water, and cinnamon stick in a saucepan large enough to hold the pears snuggly in a single layer and bring to a boil, stirring occasionally. Lower the heat and add the pears, adjusting heat as necessary to keep the liquid just barely at a gentle simmer. Cook until the pears are tender when pricked in an inconspicuous point but still hold their shape, about 20 minutes. Remove the pears and set aside. Bring the liquid back to a boil and continue to cook until it thickens to a syrup, about 15 minutes. Refrigerate the the pears and syrup until completely chilled. (At this point you can even leave them overnight.)
To serve, place each pear in a dish and spoon a little of the syrup over and around it. If you wish, you can pour a little vanilla cream sauce into the hollow of each pear, but the dessert is equally good without it.