Poached Pears w/ Brown Butter Crumble

Tender Bosc pears are gently poached in a fragrant blend of apple cider, Crisp Anjou Pear Balsamic, and warm spices, infused with hints of orange and vanilla. Each pear is finished with a drizzle of the rich, reduced poaching syrup and topped with a golden Brown Butter streusel scented with French Toast Sugar Shaker. A perfect harmony of sweetness, spice, and comforting autumn warmth.

Ingredients:

2 1/2 cups apple cider

1/2 cup Crisp Anjou Pear Balsamic

3/4 cup sugar

1/2 cup orange juice

2 teaspoons orange zest

3 whole cloves

1 tsp Apple Chai Sugar Shaker

1 cinnamon stick

1 vanilla bean, split lengthwise

3 Bosc pears, peeled, halved and cored

Crumble:

1/2 cup flour

2 1/2 tbsp granulated sugar

2 1/2 tbsp brown sugar

2 tbsp + 1 tsp Brown Butter EVOO

2 tsp French Toast Sugar Shaker

Instructions

1. Combine the cider, balsamic, sugar, orange juice, orange zest, cloves, sugar shaker, cinnamon stick and vanilla bean in a large saucepan or braising dish over medium-high heat. Bring to a simmer and cook just until the sugar dissolves, 2 minutes.

2. Add the pears in and simmer for 25-35 minutes until a knife can easily pierce the pear.

3. Meanwhile, mix the ingredients for the streusel together and place on a lined baking sheet. Bake the streusel at 350 F for 15-20 minutes until golden brown and slightly crisp. Let cool, it will get more crispy as it cools.

4. Once the pears are soft, remove the pears from the pot and set aside. Remove the cloves and cinnamon stick from the poaching liquid.

5. Bring the poaching liquid to a boil, and let boil until the liquid is reduced and easily coats the back of a spoon. Once reduced let cool slightly.

6. Serve the pears with a good drizzle of the reduced sauce and the streusel on top.