Poached Pears with Chestnut Cream

In French kitchens, poaching fruit in lightly sweetened liquid is a classic way to turn ripe pears into an elegant dessert. Here, honey-vanilla pears meet a silky cream made from fresh chestnuts for a warm, nutty finish.

Serves 4 · 25 min prep · 45 min cook

Estimate for one serving

• 280 cal
• 4g protein
• 58g carbs
• 5g fat
• 3g fiber

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Ingredients

• 4 medium ripe pears
• 4 cups water
• 3 tbsp honey
• 1 vanilla bean
• 1 tbsp fresh lemon juice
• 8 oz fresh chestnuts
• 1/2 cup whole milk
• 1 pinch of salt
• 1 tsp fresh thyme leaves

Instructions

1. 1Preheat the oven to 400°F. Score an X on the flat side of each chestnut with a sharp knife. Spread them on a baking sheet and roast until the shells curl open and the nuts smell toasty, about 20 minutes.
2. 2Let the chestnuts cool just enough to handle, then peel away shells and skins while still warm. Chop the nut meats roughly.
3. 3Combine the peeled chestnuts, milk, and salt in a small saucepan over medium-low heat. Simmer gently, stirring often, until the chestnuts soften further and the milk reduces slightly, 8 to 10 minutes.
4. 4Transfer the warm chestnut mixture to a blender or food processor and puree until smooth and spreadable. Taste and adjust with a drop more milk if needed for a light, spoonable cream; set aside.
5. 5Peel the pears, leaving stems intact if possible, and core them from the bottom with a melon baller so they stay whole. Rub the cut surfaces lightly with lemon juice.
6. 6In a deep saucepan large enough to hold the pears snugly, bring the water, honey, split vanilla bean (seeds scraped in), and remaining lemon juice to a bare simmer.
7. 7Lower the pears into the liquid, cover partially, and poach at a gentle simmer until a knife slides in easily but the fruit still holds shape, 15 to 20 minutes depending on ripeness.
8. 8Lift the pears out with a slotted spoon and let them drain briefly on a plate. Reduce the poaching liquid over medium heat until lightly syrupy if desired for drizzling.
9. 9Spoon a pool of the warm chestnut cream onto each plate. Nestle a poached pear on top, drizzle with a little reduced syrup, and finish with a scatter of fresh thyme leaves. Serve immediately while the pears are still warm and the cream is soft.