Pink Pear Angel
Indulge in the elegance of a "Pink Pear Angel," a light and dreamy dessert that combines the delicate flavors of poached pears with the sweetness of angel food cake and rich raspberry syrup. Ripe but firm pears are gently simmered in a vibrant blend of raspberries, lemon juice, and vanilla, creating a stunning blush-colored syrup that captures both the eye and the palate. This heavenly creation is perfectly complemented by a dollop of freshly whipped cream and a sprig of mint, making it an ideal showstopper for dinner parties or festive gatherings. With just a 20-minute prep time, this dessert is as effortless as it is sophisticated—a true masterpiece for pear and berry lovers alike!
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Ingredients
- 4 whole Pears (ripe but firm)
- 4 cups Water
- 1 cup Sugar
- 2 tablespoons Fresh lemon juice
- 1 cup Fresh raspberries (or use frozen, thawed)
- 1 teaspoon Vanilla extract
- 8 slices Angel food cake (store-bought or homemade)
- 1 cup Heavy cream
- 2 tablespoons Powdered sugar
- 8 leaves Mint leaves (optional, for garnish)
Directions
Step 1
Peel the pears, leaving the stems intact. Cut a small slice off the bottom of each pear so they can stand upright if plated.
Step 2
In a medium saucepan, combine water, sugar, and lemon juice. Bring the mixture to a simmer over medium heat, stirring until the sugar dissolves.
Step 3
Add the pears to the saucepan, ensuring they are mostly submerged in the liquid. If necessary, you can turn them occasionally to ensure even cooking.
Step 4
Add the raspberries to the poaching liquid. Allow the pears to simmer gently for 20-25 minutes, or until tender when pierced with a knife.
Step 5
Using a slotted spoon, carefully remove the pears from the saucepan and set them aside to cool.
Step 6
Strain the poaching liquid to remove the raspberry solids, then return the liquid to the saucepan. Simmer the liquid until it reduces by half and becomes a slightly thicker syrup. Stir in the vanilla extract and allow it to cool completely.
Step 7
While the syrup cools, whip the heavy cream with powdered sugar in a bowl until soft peaks form.
Step 8
To assemble, place a slice of angel food cake on each plate. Top with a poached pear and drizzle generously with the pink raspberry syrup.
Step 9
Add a dollop of whipped cream alongside the pear, and garnish with mint leaves, if desired.
Step 10
Serve immediately and enjoy this light, elegant dessert!
Nutrition Facts
| Serving size | (2625.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2785.9 |
| Total Fat 83.5g | 0% |
| Saturated Fat 48.0g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 240mg | 0% |
| Sodium 991.0mg | 0% |
| Total Carbohydrate 485.2g | 0% |
| Dietary Fiber 40.3g | 0% |
| Total Sugars 388.2g | |
| Protein 18.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 209.5mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 1528.4mg | 0% |
Source of Calories