OWNWinter Recipeswinter dessertspear recipes

The Perfect 5-Ingredient Fall Dessert

Three words: spiced cider pears.
Lisa Capretto

Saying goodbye to summer may mean the end of peach cobblers and strawberry shortcakes, but it certainly doesn't mean you have to give up sweet, fruity desserts. Fall is the perfect time to shine a spotlight on succulent pears, and this five-ingredient recipe from Oprah's former chef makes for a divine after-dinner treat.

Spiced Cider Pears

Recipe by Art Smith

Open Image Modal
OWN

Makes 4 servings

Ingredients

4 ripe pears

1 lemon, quartered

2 c. apple cider

4 star anise

2 Tbsp. honey

Directions

Peel pears and rub each one with a lemon quarter to prevent from turning brown. Use a melon baller or small spoon to core each pear through the bottom.

In a large pot with a steaming basket insert, add apple cider and star anise and bring to a boil. Place pears in steaming basket and cover. Cook until pears are soft and tender, 20 to 30 minutes; remove pears and set aside.

Reduce heat to low and continue cooking cider until it reduces to about 1/2 cup. Add honey and stir 5 minutes; remove star anise with a spoon and pour cider reduction over pears.

More recipes from Oprah.com:

Hearty German winter stew

Four-cheese pasta with butternut squash and sage

Roasted winter root vegetables with fennel seeds and shallots

Also on HuffPost:

Desserts You Cannot Screw Up
A Pie That Actually Turns Out Just Like The One In The Picture(01 of06)
Open Image Modal
There is nothing perfect-looking about this insanely good chocolate-peanut butter pie from This Is a Cookbook: Recipes for Real Life -- which is why we love it so much. The crust is just crushed graham crackers. The filling is peanut butter and cream cheese. The top: chocolate sauce and salted peanuts. You're welcome.Get the recipe: Chocolate Peanut Butter Pie (credit:This Is a Cookbook)
A Dessert For When You Really Want To Wow Them(02 of06)
Open Image Modal
You can make Jell-O...or you can make Cheesecake Mousse with Blood Orange Gelee. No, really, it's that basic: these individual ramekins filled with creamy cheesecake, an orange slice and blood orange gelatin make for a stunning presentation, but they aren't complicated. And you can make them up to three days before serving.Get the recipe: Cheesecake Mousse with Blood Orange Gelee (credit:Johnny Miller)
The Five-Ingredient Frozen Chocolate Pop(03 of06)
Open Image Modal
We've already discovered how easy it is to make fresh fruit ice pops -- and it turns out chocolate fudgesicles are even simpler (no fruit to puree!). Daphne Oz, cohost of The Chew and author of the new book Relish, makes them with just five ingredients and swears they taste better than the kind you pull out of your grocery store freezer.Get the recipe: Chocolate Fudge Pops (credit:Ellen Silverman)
Apple Pie For Crust-o-Phobes(04 of06)
Open Image Modal
If you've mastered the art of warming up a cup of coffee in the microwave, then this crustless apple pie should be no sweat. You can make it with whatever spices you'd like, from cinnamon to allspice to nutmeg or coriander. Top the softened, spiced fruit with fresh or frozen yogurt for a cool counterpoint. Get the recipe: "Baked" Apples (credit:Thinkstock)
The No-Oven-Required Dessert You Can Make Tonight(05 of06)
Open Image Modal
This no-bake recipe proves that it's a snap to turn everyday ingredients (corn flakes, chocolate, butter, powdered sugar) into an impressive dessert. Be sure to use salted butter for these rich and crunchy bites from the new book From Paris to Provence: Childhood Memories of Food & France -- it's a perfect complement to the dark chocolate.Get the recipe: Roses des Sables (Chocolate Cornflake Treats) (credit:Sara Remington)
Striped Cookies That Don't Take All Day(06 of06)
Open Image Modal
If you've ever seen a recipe for cookies that consisted of shades of different colored dough but wrote it off as way too complicated, check out Shirley Fan's variation. The author of the new book The Flying Brownie says these beautiful treats are a snap: divide dough into thirds, dye each piece with food coloring, and stack rounds on top of each other. Cut out shapes using cookie cutters -- and there you have it: each cookie has stripes of different-colored dough.Get the recipe: Tricolored Peppermint-Striped CookiesNext: 9 cakes that are (almost) too adorable to eat (credit:Shaina Olmanson)
Suggest a correction
|
Submit a tip