recipes

Savory Honey Mustard Poached Pears and Figs

Rate this item
(0 votes)

11391 detail image embed1

Savory Honey Mustard Poached Pears and Figs

Submitted by Pamela V.
Servings: 4 to 6
Prep Time: 10 minutes
Cook Time: 25 minutes

  • 2 cups College Inn® Chicken Broth
  • 1 cup dry white wine
  • 1 cup water
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons honey, divided
  • 1 tablespoon lemon juice
  • 2 bay leaves
  • 4 pears (firm variety such as Bosc), peeled, halved and cored
  • 6 ounces dried figs, stems removed
  • 1/2 cup chopped hazelnuts
  • 1/2 cup crumbled blue cheese or goat cheese
  1. Trace diameter of large saucepan onto parchment paper. Cut out and set aside.
  2. Combine broth, white wine, water, mustard, 2 tablespoons honey, lemon juice and bay leaves in large saucepan. Bring to a boil, whisking occasionally. Reduce heat to low and simmer 5 minutes.
  3. Add pears, core-side-up, and figs; cover with vented parchment paper so pears stay fully submerged.
  4. Simmer 20 minutes until pears are fork-tender.
  5. Toast hazelnuts in small, non-stick sauté pan over medium high heat, about 2 minutes or until fragrant, stirring constantly. Quickly remove nuts from pan onto a separate plate.
  6. To serve, remove pears from poaching liquid and place onto individual salad plates. Drizzle with remaining 1 tablespoon honey and sprinkle with nuts and cheese.

Source: College Inn

About Us

We love cooking, eating, and connecting with people from around the world.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.