3-Ingredient Poached Pears with Vanilla Bean

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3- Ingredient Vanilla Bean Poached Bosc Pears – Healthy, Gluten-Free, No Sugar Added, Oil-Free, Plant-Based, Elegant, Vegan Dessert Recipe

 

Easy  |  Servings: 4 |  Ready In: 20 minutes |  Yield: 4 pears

Three ingredients come together to make an easy, elegant dessert in this healthy recipe.  Slowly poaching the pears in a vanilla broth highlights the beauty of simple plant-based flavors.  Naturally oil-free, vegan.  Enjoy with 4-Ingredient Raw Walnut Brownies, serve over Easy Tropical Purple Sticky Rice, or top with Coconut Chia Crème.

Ingredients

  • 4 large Bosc pears, peeled halved, and cored
  • 1 vanilla bean, split lengthwise and seeds scraped (see below for help)
  • 1 tablespoon champagne vinegar
  • 3 cups water

How It’s Done

To make Vanilla Poaching Broth:  Place the vanilla seeds and pod in a wide, shallow pot with the champagne vinegar and water.  Place the pears in the pot.  Partially cover and bring to a simmer over medium-low heat.
Poach for 8 minutes, flip the pears, and poach for another 7-8 minutes.
Cook until the pears are tender — a knife can easily be inserted and pear falls off.

Remove pears from cooking liquid.
Simmer liquid until it reduces in half, concentrating in flavor, about 3-5 minutes.

Serve pears warm and pour the reduced poached liquid over them.

Simple, healthy flavors shine in this elegant, easy vegan dessert

Chef Katie’s Tips:

How to Scrape a Vanilla Bean: Insert a paring knife into one end of the vanilla bean, creating a vanilla bean “flag”.  Place the vanilla bean flat on a clean cutting board.  Carefully slide the knife down the length of the bean. Split the bean open, then use the back of the knife to scrape out the seeds.  Keep the remaining pod to use in this recipe, or save it to add to rice pudding or other sweet desserts.

Bird’s Beak Knife: This knife has a short, curved blade shaped like a bird’s beak.  It is helpful for removing the core of the pear in this recipe.  It’s also helpful for trimming artichokes.

Other Fruits: Bosc pears are my favorite in this recipe because they have a firm texture that holds up well during the poaching.  You can use other varieties of pears like D’Anjou or Abate Fetel.  You can also try with crisp apples like Fuji or Gala.

Other Acids: Besides the champagne vinegar, you can use other acids for a pop of flavor.  White wine and Rose wine would work.  Avoid using other vinegars as these will probably be too harsh and overtake the dish.

No Refined Sugars or Syrups: I’m on a mission to avoid using sugar, maple syrup, and other refined sweeteners.  These ingredients leave you feeling hungry and can spike a sweet-tooth craving that pushes you to overeat.  For this recipe, whole foods, natural sweetness comes from the pears and vanilla bean.

 


Watch the Recipe Videos:


Nutrition Facts

Amount Per Serving (1 pear, 1/4 recipe)

Calories 131.63
Calories From Fat (2%) 2.69
% Daily Value

  • Total Fat 0.32g <1%
  • Saturated Fat 0.05g <1%
  • Cholesterol 0mg 0%
  • Sodium 7.67mg <1%
  • Potassium 272.33mg 8%
  • Total Carbohydrates 35.25g 12%
  • Fiber 7.13g 29%
  • Sugar 22.43g
  • Protein 0.83g 2%
  • Calcium 10.12mg 1%
  • Iron 26.06mg 145%
  • Vitamin A IU
  • Vitamin C 0mg 0%

Shopping and Gear List

  • California Champagne Vinegar, 10.1 oz Glass Bottle – Pack of 2
  • Vanilla Beans (Tahitian) – 5 x Prime Gourmet Grade A 5~6” for Baking, Extract, Coffee, Brewing, Cooking

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