Grandma’s Holiday Pears

 This is a classic and elegant dessert, often called “Tipsy Pears” or “Crème de Menthe Pears.” It’s simple to make but looks impressive. Here’s a breakdown of the recipe, including instructions and important tips.

Grandma’s Holiday Pears Recipe

This recipe poaches fresh pears in a sweet, minty syrup, resulting in a refreshing and beautiful dessert that’s perfect for festive occasions.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 15-25 minutes

Ingredients:

• 4 fresh pears (firm, slightly under-ripe pears like Bosc or Anjou work best)

• 1 cup water

• 1 cup granulated sugar

• 1 teaspoon vanilla extract

• ½ cup green crème de menthe liqueur

Instructions:

1. Prepare the Pears: Peel the pears carefully, leaving the stem intact for a beautiful presentation. Slice a small amount off the bottom of each pear so they can stand upright on a plate.
   (Optional but pretty): Use a channel knife or a small knife to carve thin lines from the bottom to the stem for a fluted effect.

2. Make the Poaching Syrup: In a saucepan or pot just large enough to hold the pears standing up, combine the water and sugar. Heat over medium heat, stirring until the sugar is completely dissolved.

3. Poach the Pears: Gently place the prepared pears into the simmering syrup. Reduce the heat to low, cover, and let the pears simmer for 15-25 minutes. The poaching time will vary based on the ripeness and variety of your pears. They are done when they are easily pierced with the tip of a knife but are not mushy.

4. Add Flavorings: Once the pears are tender, remove the pot from the heat. Carefully stir in the vanilla extract and the crème de menthe.

5. Cool and Marinate: Leave the pears in the syrup to cool to room temperature. For the best flavor and vibrant green color, cover the pot and transfer it to the refrigerator to marinate for at least 4 hours, or preferably overnight. Turn the pears occasionally in the syrup to ensure even coloring and flavor.

6. Serve: To serve, stand each pear upright on a small dessert plate or in a bowl. You can drizzle a little of the syrupy sauce over the top or reduce it slightly on the stove for a thicker glaze. They are often served with a dollop of whipped cream on the side.

Important Tips & Notes:

• Choosing Pears: Bosc pears are ideal because they hold their shape well during poaching. Anjou or Bartlett pears also work but can be softer.

• Non-Alcoholic Version: The alcohol can be replaced with ½ teaspoon of peppermint extract. However, the color will not be the same. You can add a drop or two of green food coloring to the syrup to achieve the classic green hue.

• Don’t Overcook: The goal is a tender but still firm pear that holds its shape. Overcooked pears will become mushy and fall over.

• Serving Suggestion: The leftover poaching liquid makes a delicious syrup for pancakes, ice cream, or cocktails!

• Storage: Store the pears in their syrup in an airtight container in the refrigerator for up to 3 days.

Enjoy this taste of holiday nostalgia