Minted Pears with Honey Walnuts
Submitted by qtpie_313
Minted pears with honey walnuts poaches whole baby pears in honey-sweetened mint tea, then crowns them with caramelized walnuts. Elegant fruit dessert that works hot or chilled.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
45 minMinted pears with honey walnuts is the kind of restaurant dessert that fools everyone into thinking you fussed all afternoon. Whole baby pears poach in a fragrant honey-mint tea bath until tender, then get crowned with toasty walnuts caramelized in honey and butter. The mint comes through quietly, more aromatic than minty.
Seckel and Forelle pears are the right call here. They are smaller, firmer, and hold their shape during poaching where bigger Bartletts and Anjous turn to mush. Three per person looks dramatic on the plate. Peel them but leave the stems intact, the visual matters with a presentation this simple.
Brush each peeled pear with lemon juice the second the skin comes off, otherwise the cut surface browns gray within minutes. The acid also brightens the final flavor in the bowl.
Chef Tips
- Don’t oversteep the mint tea. Five minutes is enough, longer turns it bitter.
- Test pear doneness with a thin skewer at 10 minutes. Ripe pears poach faster than firm ones.
- Cool the walnuts on a buttered sheet so the caramel doesn’t glue them to the pan
- Reduce the leftover poaching syrup by half over high heat for a thicker, glossier sauce
- Make ahead: pears keep in the syrup, refrigerated, for up to 3 days
Variations
- Sub Earl Grey or chamomile tea for the mint to change the perfume entirely
- Add a cinnamon stick and 2 cloves to the poaching liquid for cozy warmth
- Spoon over vanilla ice cream or a slice of pound cake for a true dessert
Ingredients
Directions
To make honey walnuts: Butter a small cookie sheet.
Melt butter and honey in a medium skillet over medium heat.
Add walnuts.
Cook, stirring often for 5 minutes until walnuts start to carmelize.
Spread nut mixture on cookie sheets to cool.
To make minted pears: Bring water to boiling in a large saucepan.
Remove from heat.
Add teabags and ½ cup honey, stirring to dissolve honey.
Cover and steep for 5 minute.
Peel pears, leaving stems intact.
Rub each with lemon juice to prevent discoloring.
Remove tea bags from tea.
Bring tea to a simmer. Add pears.
Cover and simmer for 10 to 20 minutes until tender.
Time depends on the ripeness and size of the pears.
To serve: Pears may be served hot or cold in poaching syrup.
Spoon 3 pears into each of 4 serving dishes (or one apiece if using larger pears) Sprinkle with honey walnuts.
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