Pears can be poached in several different ways but have you tried pears poached in panela? If you haven’t, it is a must-try. Panela basically is a solid piece of unrefined cane sugar. Ever since I tried panela for the first time, I fell in love with the flavor of it. It goes fantastic with fruits or even breads.
There is this very popular dessert in Honduras during Easter called “Torrejas”. Basically, they melt the panela in water and add cinnamon, then is brought to a boil. Once the sauce has thickened, bread is added to the pot. The bread then starts to suck all those flavors. Out of this world good. Panela is easy to find this days, most supermarkets carry it.
I like to spice things up a little so I add cardamon and cloves. The smell of these pears together with the spices will perfume your entire house. You can also poach other fruits. Figs are amazing for it, peaches, apples the list is too long. The best way to serve it is warm or at room temperature. A scoop of vanilla ice cream, is never a bad idea.
5 Bosc pears, peeled
16 oz panela,
7 cups of water
2 large cinnamon sticks
10 cardamon pots
Place all the ingredients (except the pears) in a large pot and bring it to a boil. Cover and let it boil for 20 minutes then add the pears. Poach the pears for 25 minutes or until tender. Serve warm or at room temperature with vanilla ice cream.