Poached Pear Recipe with Ginger Cream and Gingersnap Oat Crisp
This Poached Pear Recipe with Ginger Cream and Gingersnap Oat Crisp is an elegant and comforting dessert that blends tender spiced pears, smooth ginger-infused cream, and a crunchy oat crisp topping. Perfect for special occasions or refined dinners, this dessert delivers a beautiful balance of sweetness, warmth, and texture.
- Prep Time: 20 minutes
- Cook Time: 30–35 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Poaching + Baking
- Cuisine: European-Inspired
- Diet: Vegetarian
Ingredients
For the Poached Pears:
- 4 pears (Bosc or Anjou)
- 3 cups water or white wine
- ¾ cup sugar
- 1–2 inches fresh ginger, sliced
- 1 cinnamon stick
- 1 tbsp lemon juice
For the Ginger Cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- ½ tsp ground ginger
- 1 tsp vanilla extract
For the Gingersnap Oat Crisp:
- 1 cup rolled oats
- ½ cup crushed gingersnap cookies
- ⅓ cup brown sugar
- ½ cup butter (cold, cubed)
- ¼ cup flour
- Pinch of salt
Instructions
- Prepare the Poaching Liquid:
In a saucepan, combine water (or wine), sugar, ginger slices, cinnamon stick, and lemon juice. Bring to a gentle simmer, stirring until sugar dissolves. - Poach the Pears:
Peel pears and keep them whole. Place into the simmering liquid. Cook gently for 20–25 minutes, turning occasionally, until tender but still holding shape. - Reduce Syrup:
Remove pears and continue simmering the liquid until slightly thickened into a syrup. - Make the Crisp:
In a bowl, mix oats, crushed gingersnaps, brown sugar, flour, and salt. Cut in butter until crumbly.
Spread on a baking sheet and bake at 180°C (350°F) for 12–15 minutes until golden. Cool completely. - Prepare Ginger Cream:
Whip heavy cream with powdered sugar, ground ginger, and vanilla until soft peaks form. - Assemble the Dessert:
Place a pear on a plate, drizzle with syrup, add ginger cream, and sprinkle generously with crisp topping.
Notes
Use firm pears to prevent breaking during poaching.Don’t overcook pears—they should be tender, not mushy.Crisp will harden as it cools—this is ideal for texture.Adjust ginger level depending on spice preference.
