A deep purple, spiced dessert with parve & non-alcoholic options
This is a beautiful and unexpected Passover dessert. These Poached Pears in Manischewitz Grape Juice are vibrant, spiced, and just the right mix of sweet and tart. They look stunning on a plate and taste even better. Perfect for Seder night or a chilled treat during the week. ✨🍐🍷
✨ Ingredients (Serves 4)
For the Pears:
- 4 firm pears, peeled (Bosc or Anjou)
- 3 cups Manischewitz wine (or Concord grape juice for non-alcoholic)
- ½ cup water
- ½ cup sugar (reduce to ⅓ cup if using juice)
- Strip of orange peel
- Juice of ½ lemon (use 1½ tbsp if using juice)
- 2 whole cloves
- 1 cinnamon stick
- 1 star anise pod
Optional Nutty Streusel:
- ½ cup ground almonds or walnuts
- ¼ cup matzo meal (or almond flour)
- 2 tbsp brown or coconut sugar
- 2 tbsp neutral oil
- ½ tsp cinnamon
- Pinch of salt
🥣 Instructions
- Poach the Pears
In a pot, combine wine/juice, water, sugar, orange peel, lemon juice, and spices.
Simmer and add pears. Cover loosely and poach 25–35 mins, turning to color evenly.
Remove pears when tender. - Reduce the Syrup
Simmer the liquid uncovered 10–15 mins to thicken. Taste and adjust lemon or sugar.
Pour over pears and chill until serving. - Make the Streusel (optional)
Mix all streusel ingredients. Bake at 180°C / 350°F for 8–10 mins until golden. Cool to crisp. - Serve
- Plate chilled pears with a scoop of parve ice cream like coconut, almond, or cashew-based vanilla ice cream, drizzle syrup, and top with streusel.
🍵 Tea Pairing:
Cinnamon Rooibos or Orange Peel Chamomile — both echo the warming spices and citrus, and are naturally caffeine-free for after dinner.
