Pears Poached in Orange Syrup

Pears Poached in Orange Syrup
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 124.3
  • Total Fat: 2.3 g
  • Cholesterol: 5.0 mg
  • Sodium: 19.0 mg
  • Total Carbs: 26.0 g
  • Dietary Fiber: 1.7 g
  • Protein: 0.5 g

View full nutritional breakdown of Pears Poached in Orange Syrup calories by ingredient
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Pears poached in a orange, spice syrup,with candied orange peel and drizzled with chocolate sauce. Pears poached in a orange, spice syrup,with candied orange peel and drizzled with chocolate sauce.
Number of Servings: 4


    2 ripe Bose or Anjou pears
    4 oz. fresh squeezed orange juice. Use 2 large oranges
    2 Tablespoons sugar
    8 oz. water
    1/2 teaspoon cinnamon
    1/2 five spice * See tips
    1/2 anise* See tips
    orange rind
    4 tablespoons of Hershey chocolate lite syrup
    Fat free whipped cream, in a can.


Instead of five spice , can use allspice, nutmeg, or apple pie spice. I added the anise for it's liquorish taste, could use crushed fennel or skip it.


1. Wash pears, cut in half, using a small spoon scoop out the core . Set aside
2. Cut some small rind from fresh oranges. set aside.
3. Squeeze 4 oz fresh orange juice. Add juice to large deep skillet. Add the 8 oz. of water. The sugar and spices, stir to mix. Add the orange rind pieces
4. Lay the cut side of pears in the pan, in the liquid.
Bring the liquid to a slow boil, reduce the heat to medium. Cover the pan. In about 15 minutes, test to see if pears are tender. If they are remove from pan.
Bring the liquid to a slow boil with the pan uncovered to reduce the liquid to a thick syrup. At this point put the pears, cut side down back in the syrup and simmer uncovered for 10 minutes. Cool to room temperature.
Serve by placing each pear on a small plate, drizzle some of the orange syrup over the pear, drizzle a tablespoon of chocolate sauce and , garnish with some fat free whip cream. Make sure each dish gets some of the candied orange peal from the syrup.
These can also be served cold .

Serving Size: 4 individual servings

Number of Servings: 4

Recipe submitted by SparkPeople user TUBLADY.

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