Cranberry-Port Poached Pears with White Chocolate Cream

Cranberry-Port Poached Pears with White Chocolate Cream
  • 6 servings
  • 0:20 Preparation
  • 0:30 Cooking
  • 0:50 Total Time


Add all
  • 6

    pears, peeled and cored, with stem left on

  • 1 1/2 cups
    (375 mL)


  • 6 cups
    (1/2 L)

    cranberry juice

  • 1/2 cup
    (125 mL)

    porto or frozen grape juice (concentrated)

  • 3

    star anise

  • 1

    lemon, zest and juice

  • phyllo wafers:

  • 7-8 sheets

    phyllo pastry

  • melted butter, as needed

  • white chocolate cream:

  • 1 cup
    (250 mL)

    whipping cream 35 %

  • 2 oz
    (60 g)

    white chocolate chips


In a large saucepan, combine sugar, cranberry juice and port. Add pears and cook over medium-high heat. Add star anise, lemon juice and zest, and bring to a boil. Reduce heat to medium and cook 10 to15 minutes or until pears are tender but still firm.

Remove pears and cool in a bowl. Over medium heat, reduce poaching liquid by half into syrup. Cool syrup before spooning it over pears. Set aside.

White chocolate cream:

Melt white chocolate in 1/4 cup (60 mL) hot cream. Whip remaining cream until peaks form.

Gently stir melted chocolate into whipped cream until blended. Refrigerate.

Phyllo wafers:

Preheat oven to 400°F (200°C).

Brush each sheet of phyllo pastry with melted butter before laying another one on top of it. Cut into squares.

Place squares on a baking sheet and bake until golden brown.

To serve, place a pear in the centre of a dessert plate, spoon syrup over pear, add a generous dollop of white chocolate cream and a phyllo wafer.

Source: Metro