At Chehalem Ridge B&B, breakfast is on point. Our three-course gourmet breakfast features a fresh, homemade baked good like Cocoa Spice Muffins or Gluten-Free Orange Pomegranate Scones and an entrée that is either on the savory side like Baked Egg and Asparagus Gratin or on the sweet side, like Yeasted Hazelnut Waffles. Sandwiched between the baked yumminess and entrée lies our creative fruit dish. Chef Kristin focuses on seasonal and creative, but simplicity is often her best kept secret. And these Poached Pears are all that. Read on to learn the secrets of this simple, delicious recipe or make your reservation to experience our #BreakfastDoneRight.
Pears hold their flavor very well with proper storage, so while the season for Oregon Pears is in the fall, warehouses provide a safe sleeping room for pears to slowly ripen and come to local stores throughout the cold winter. While we wait for local berries to break onto the scene, we feast on pears! It’s easy to enhance their flavor with a little poaching in orange juice and cinnamon.
Poached Pear Ingredients
2 Large Pears
1/2 Cup Orange Juice
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/4 cup Vanilla Yogurt
2 Tbsp Hazelnut Granola
Mix orange juice, brown sugar and cinnamon in a small pot and heat over medium heat.
Peel pears and cut in half lengthwise. Scoop out the core with a melon baller and cut out the upper and lower stem areas with a knife. Place pear halves, cut side down, in orange juice liquid.
Poach pears, with the liquid barely bubbling, for 4 to 8 minutes. With a slotted spoon, turn pears and poach for another 4 to 8 minutes, until the pears are softened. Really ripe pears take less time while harder pears will take longer.
Serve 1 pear half per person with a dollop of vanilla yogurt and a sprinkling of Hazelnut Granola in the hollow of each pear half.
Pro tip: Poached pears wait for no diner. Well, they can wait, but be sure to leave them in the liquid with the heat off. After about 10 minutes out of the liquid, they will turn a bit brown and not in the pretty caramelizing way.
Most important Pro Tip:
Get. One. Of. These.
It’s called a Stop Boil. Any wayward boil-over will stay in the pot. 🤯 (Yes, it is supposed to just poach, but things happen, you step away, we get it… go buy one of these.)
No commission here, just some love sent from our clean stove top to yours.