Poached Pears

Publish date:

For a healthy dessert following your break-the-fast meal after Yom Kippur, try these sweet poached pears, baked to perfection with cinnamon, and then bathed in a creamy sauce. 

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 4 tablespoons cold butter or pareve margarine, plus more for greasing
  • 6 Bosc pears
  • Juice from 1 1/2 lemons
  • 2/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup heavy cream


1. Preheat oven to 375° F. Grease an 8- x 8-inch square ovenproof baking dish with butter.

2. Peel pears carefully, making long full strokes with a vegetable peeler so that the pears hold their shape. Halve the pears and use a melon baller to core them. Rub lemon juice all over the pears so that they do not oxidize.

3. Fit pears snugly in prepared baking dish.

4. In a small bowl, using your fingers, combine brown sugar, cinnamon, and butter or margarine until you have pea-sized crumbs. Sprinkle over pears and bake, covered with foil, for 30 minutes.

5. Using a slotted spoon, transfer pears to a serving plate. Pour cream into the hot baking dish, stirring to get up all the browned bits. Pour sauce over pears and serve.