One of my favorite things about being the innkeeper of the Amelia Island Williams House is the chance to carry on traditions while adding my own little twist along the way.
This Caribbean Poached Pear recipe is one of those delightful treasures that has been passed down from the innkeepers before me and is something guests have loved for years. Of course, anyone who knows me knows I like to make things my own, so I’ve made a few simple updates to this charming recipe to make it even more special.
The result? A light, refreshing first course that’s perfect for setting the tone at breakfast or brunch. It’s elegant without being fussy, sweet without being heavy, and full of tropical flavors that feel right at home here on Amelia Island.
A Few of My Favorite Touches
I like to use my homemade vanilla extract to give the sauce an extra layer of richness. And when it comes to the finishing touch, the mint always comes straight from our kitchen garden. If my chocolate mint is thriving, you can bet that’s what I’ll be using. It’s like a little whisper of an Andes mint without the guilt. If you’ve never grown chocolate mint, I highly recommend it!
The real key to this dish is choosing the right pear. You want fruit that’s ripe but still holds its shape when poached. I typically reach for Bartlett pears, but Bosc or D’Anjou will work beautifully too. This is one of those recipes where the simplicity really shines, all you need is good ingredients and a little love.
Caribbean Poached Pears
Ingredients:
- 4 Bosc Pears, peeled, halved, and cored
- 1 stick unsalted butter
- 1 cup brown sugar
- 1 cup orange juice
- 1 tablespoon homemade vanilla extract
- 1 teaspoon coconut extract
- Fresh mint for garnish
Directions:
- Preheat your oven to 350°F.
- Lightly spray a baking dish with cooking spray and place the pear halves cut-side down.
- In a microwave-safe bowl, combine the butter, sugar, orange juice, vanilla extract, and coconut extract. Heat until the mixture just begins to boil, stirring occasionally to prevent it from boiling over.
- Pour the warm mixture over the pears and bake for 30 minutes.
- To serve, place one pear half on each plate. Garnish with a fresh mint leaf and a sprinkle of sweetened coconut for that final tropical touch.
I love serving this dish as the first course of breakfast at the Williams House. It’s light, flavorful, and always makes an impression. Whether you’re recreating it at home or joining us here on Amelia Island, I hope this recipe brings a little sunshine to your table.
With warmth,
Veronica
Innkeeper, Amelia Island Williams House
