Poached Pear Delight from Chehalem Ridge Bed and Breakfast
We ask our innkeepers to submit their favorite recipes and are pleased to see that once again, we are all about keeping it local and fresh. Did you know that 84% of the nation’s pears are grown in Oregon and Washington? This Poached Pear Delight comes to you from Chehalem Ridge Bed and Breakfast.
Perched on eight acres atop Chehalem Mountain overlooking the Willamette Valley and Coast Range, Chehalem Ridge Bed and Breakfast has four guest rooms and one suite, all with en suite bathrooms, and offer a peaceful retreat between adventures with spectacular views of both mountain and valley.
Poached Pear Ingredients
2 Large Pears
1/2 Cup Orange Juice
2 Tbsp Brown Sugar
1 tsp Cinnamon
1/4 cup Vanilla Yogurt
2 Tbsp Hazelnut Granola
Mix orange juice, brown sugar and cinnamon in a small pot and heat over medium heat.
Peel pears and cut in half lengthwise. Scoop out the core with a melon baller and cut out the upper and lower stem areas with a knife. Place pear halves, cut side down, in orange juice liquid.
Poach pears, with the liquid barely bubbling, for 4 to 8 minutes. With a slotted spoon, turn pears and poach for another 4 to 8 minutes, until the pears are softened. Really ripe pears take less time while harder pears will take longer.
Serve 1 pear half per person with a dollop of vanilla yogurt and a sprinkling of Hazelnut Granola in the hollow of each pear half.
Shop and travel Local
Oregon Bed and Breakfast Guild is ready to share Oregon with you: it’s environment, culture, and heritage. Combine gracious hospitality with ambiance at an inspected and approved Oregon Bed and Breakfast Guild member Inn.
Hospitality Update: We all may be a little rusty, and a little leery, on planning trips just yet. And while it’s almost safe enough to climb aboard that travel train, we’re ready when you are! Our inns have been proactively doing everything in our power to keep you safe and welcome you back. Not sure if your favorite inn is open? Give them a call as they just might be.