Pears poached in nutmeg with bay leaf and cinnamon

6 servings

90 minutes

This refined French dessert combines tender pears soaked in aromatic muscat wine, cinnamon, and bay leaves. The roots of the recipe trace back to the traditions of French gastronomy, where natural aromas and subtle flavors are valued. Pears gently stewed in fragrant syrup acquire a rich taste with hints of spices and fruity sweetness. The bay leaf adds an earthy note, while the cinnamon brings pleasant warmth. They are served chilled, drizzled with syrup, as an elegant finish to a meal or dinner. This dessert is perfect for those who appreciate harmony of flavors and the sophistication of a simple yet perfect recipe.

Energy value per serving

• Calories: 432.2
• Proteins: 14.1g
• Fats: 33.7g
• Carbohydrates: 20.4g

Ingredients

• Muscat orange blossom: 2 glass
• Beet: 100 g
• Sugar: 1 tbsp
• Cinnamon sticks: 1 pc
• Lemon juice: 2 tsp
• Bay leaf: 2 pc
• Pears: 3 pc

Cooking steps

1. Pour nutmeg into a pot and add chopped beetroot, sugar, lemon juice, cinnamon, and bay leaf. Bring to a boil, stirring until the sugar dissolves.

   Required ingredients:

   • Muscat orange blossom: 2 glasss
   • Beet: 100 g
   • Sugar: 1 tablespoon
   • Lemon juice: 2 teaspoons
   • Cinnamon sticks: 1 piece
   • Bay leaf: 2 pieces

2. Clean and cut the pears in half. Remove the seeds and place them in syrup.

   Required ingredients:

   • Pears: 3 pieces

3. Cover with a cut circle of parchment paper on top. Cook until the pears are soft and the liquid turns into syrup, stirring, for about 35-40 minutes.

4. Transfer the pears to a bowl. Remove the bay leaf and cinnamon from the syrup and pour it over the pears. Let cool for 30 minutes and serve.

   Required ingredients:

   • Cinnamon sticks: 1 piece
   • Bay leaf: 2 pieces