When the weather cools down, few desserts feel as comforting as poached pears. This recipe takes the classic autumn treat and gives it a modern twist: pears simmered in spiced syrup, then topped with airy cinnamon cream made with a whipped cream charger. The result is elegant yet simple—perfect for cozy evenings or festive gatherings.
Ingredients (Serves 4)
| For the poached pears | For the cinnamon cream |
| 4 ripe but firm pears, peeled | 1 cup heavy cream |
| 4 cups water and 1 star anise | 2 tbsp powdered sugar |
| 1 cup white wine and Zest of 1 orange | 1 tsp ground cinnamon |
| 1 cup sugar and 2 cloves | 1 cream charger |
| 1 cinnamon stick | 1cream whipper and 1pressure regulator |
Instructions
Step 1: Poach the Pears
In a large saucepan, combine water, wine, sugar, cinnamon stick, cloves, star anise, and orange zest. Bring to a gentle simmer.
Add the peeled pears and simmer for 20–25 minutes, turning occasionally, until the pears are tender but still hold their shape.
Remove pears and let them cool slightly. Reduce the poaching liquid for 10 more minutes to create a light syrup.
Step 2: Make the Cinnamon Cream
In a whipped cream dispenser, combine heavy cream, powdered sugar, and ground cinnamon.
Charge with one whip cream charger,use a pressure regulator to transfer the gas safely into the dispenser,and shake well. Refrigerate until ready to use.
Step 3: Serve
Place a poached pear on each plate.
Drizzle with the spiced syrup.
Top with a generous swirl of cinnamon cream from the dispenser.
Garnish with an extra dusting of cinnamon or orange zest.
Tips & Variations
For a richer flavor, replace half the sugar with brown sugar or honey.
Add a splash of vanilla extract to the syrup for extra warmth.
These pears pair beautifully with gingerbread cookies, pound cake, or a scoop of vanilla ice cream.
✨ This recipe blends classic autumn flavors with the airy magic of a cream charger, turning a simple dessert into something special.
