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Ginger and Wine Poached Pears with Pumpkin Whipped Cream

Inspired Taste
Created Oct 18, 2012
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This elegant yet easy autumn dessert features two of autumn's treasures, pears and pumpkins, beautifully presented in individual portions.

Ginger and Wine Poached Pears with Pumpkin Whipped Cream

  • Prep Time 20 min
  • Total 1 hr 15 min
  • Servings 8
  • Ingredients 11
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Ingredients

  • 2 cups water
  • 2 cups dry white wine
  • 1 1/4 cups granulated sugar
  • 1/2 lemon
  • 2 slices fresh gingerroot
  • 4 Bosc pears, peeled, cut in half and cored
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 cup canned pumpkin (not pumpkin pie mix)
  • 1/4 cup crushed gingersnap cookies

Instructions

  • Step 
    1
    In large saucepan, heat water, wine and granulated sugar over medium heat until sugar is dissolved. Add lemon, gingerroot and pears. Simmer 15 to 25 minutes or until pears are tender. Remove from heat. Cover; let stand until cool. Remove pears from poaching liquid; discard liquid.
  • Step 
    2
    In medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until stiff peaks form. In large bowl, mix pumpkin with 2 tablespoons of the whipped cream. Fold in remaining whipped cream.
  • Step 
    3
    To serve, spoon pumpkin whipped cream into 8 glasses or dessert bowls. Add 1 pear half to each glass; sprinkle with cookie crumbs.

Nutrition

Nutrition Facts are not available for this recipe

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