pears poached in tangy marionberry (or blackberry) hard cider, just four ingredients for a fabulous dessert
peel pears, leaving stems if possible. trim enough off the bottom of the pear to create a flat suface- no tippy pears!
combine pears and cider in a sauce pan that will fit all four pears but still be small enough to be able to cover at least half the pear. drizzle 1-3 teaspoons of honey over the top (This depends on how sweet the cider you use is and also on how sweet you like your desserts.)
poach pears over medium heat, turning if neccessary for even color. The cider should be simmering but not boiling. Poach for 15-20 minutes or until the pears are cooked but still firm.
For added flavor after poaching you can leave the pears in the cider for 3-24 hours before continuing with the next step
remove pears from poaching liquid and set aside, return the cider to the stovetop and cook over medium high heat until reuced by half. Remove from heat and keep at room temperature until ready to serve
meanwhile, combine the whipping cream, vanilla, and 1/4 cup honey (obviously this works best with uncrystallized honey at room temperature). Whip the cream until soft peaks form. I do this by hand as it is too easy to overwhip in the stand mixer. Plus , exercise.
to serve, place a genrous pillow of whipped cream on a plate or shallow bowl, top with the pear and drizzle generously with cider reduction.
the whipped cream and cider reduction are also delicious sans pear
Hard Cider Poached Pears with honey whipped cream https://www.recipefiction.com/2018/11/cider-poached-pears-with-honey-whipped-cream.html