Poached Pear with Cinnamon Quills and Brandy


I sat in my kitchen trying to come up with a dessert that was slightly unusual and not something that most people would have tried.

The problem with being a male who loves cooking is this

1. I  always have that urge to justify why what I am making is masculine.

2. I am lazy.

With both of these factors in mind and a bowl of pears sitting under my nose I came up with the following recipe.

It is simple, delicious and contains brandy (the masculine part).

Serve this dish up the next time you have someone over and they will be blown away by the mix of flavour and presentation.


  • 4 cups water
  • 2 cups sugar
  • 6 pears (peeled)
  • 3 cinnamon quills
  • ¼ cup brandy

  • In a large deep pot over a medium heat stir the water, sugar, cinnamon and brandy until the sugar is dissolved. Bring to the boil.
  • Add the peeled pears  (leave the stalk on),  reduce the heat and simmer for about 30 minutes. Make sure the pears stay under the syrup while cooking.
  • Serve with ice cream and bittersweet chocolate chips/shavings
Slice off the rounded base of the pear to achieve a flat surface on which to sit the pear for serving.

3 responses to “Poached Pear with Cinnamon Quills and Brandy

  1. Ok, now you’re reminding me of my daddy. He was a “guy who cooks” as well. Gourmet Chef since he was 23. He just passed away last year at age 91. Whenever we girls would try to make something in the kitchen, he’d pop his head in and say, “need so help?” Pretty funny.

    Do you have an acceptable substitute for brandy? Just wondering.

    • theguythatcooks

      If you don’t want any alcohol in it you can simply leave it out. It changes the flavour but not in an adverse way. It still tastes good.

  2. Last time I made poached pears I also added lemon, vanilla and some cloves. Then wrapped in puffed pastry, it looks like this http://www.sprinklebakes.com/2010/11/honeyed-pears-in-puff-pastry.html#more
    More christmassy but maybe you’d like to try it 🙂

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