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Poached Pears in Suan’s® Scotch Bonnet Pepper Jelly

Satisfy your sweet tooth with this poached pear recipe. Made with Suan’s Scotch Bonnet Pepper Jelly and Pineapple Cinnamon Jam to really bring out the flavor in this dish. The best part is it’s easy to make and will easily become a favorite dessert dish!

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Ingredients

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  1. Pineapple Cinnamon Jam
  2. 8 Bosc pears
  3. 2 cups red wine for Pepper Jelly
  4. 1/2 cup sugar
  5. 1/2 cup Suan’s® Scotch Bonnet Pepper Jelly
  6. 2 tablespoons freshly squeezed lemon juice
  7. 1 stick cinnamon bark
  8. 1 vanilla bean
  9. Zest of lemon
  1. Combine all ingredients in heavy saucepan except fruit, peel fruit leaving stem attached, gently place in saucepan, if needed add water to cover pears or additional wine. Bring to a simmer and cook gently for 10 to 20 minutes until done. Remove fruit carefully to serving dish, rapidly boil down liquid to about 1 cup, use as a glaze for fruit if desired or jar and refrigerate for future use.
  2. Can be served whole with a dollop of whipped cream or yogurt for an elegant desert, sliced as an accompaniment, or on a bed of bid lettuce leaves with blue cheese Mango Lemon Fruit Butter dressing.

Find it online: https://www.miocoalition.com/recipes/poached-pears/