Make these easy apple cider-poached pears with cardamom crisp, toasted pecans, caramel pumpkin spice sauce, and creamy ice cream.
It’s the perfect fall dessert.
Get the recipe and tips below.
- Learn how to make tender apple cider-poached pears infused with vanilla, cinnamon, and cloves for an easy fall dessert idea.
- You’ll learn to make a buttery cardamom crisp topping with old-fashioned oats, brown sugar, and warm spices for added crunch.
- Find out which pears work best for poaching and how to keep them from getting mushy.
- Get our tips for assembling an elevated fall ice cream sundae with toasted pecans, caramel pumpkin spice sauce, and super-premium ice cream.
Apple Cider-Poached Pears – a premium fall dessert
We’re showing you how to make the ultimate fall ice cream sundae, elevated.
Remember going to the ice cream parlor and ordering a banana hot fudge sundae?
Well, this version brings all the fall flavors together in dessert form.
We took apple cider-poached pears, topped them with a buttery cardamom crisp, pecans, and caramel pumpkin spice sauce, and paired them with some of the best ice cream around, Hudsonville Super Premium Ice Cream.
We paired ours with two of our faves: Caramel Coffee Chip and Salted Caramel Brownie.
Hudsonville Super Premium Pints are made with real, premium ice cream that’s extra creamy and packed with swirls and chunks, so either flavor pairs well with this dessert’s warm fall flavors.
What You Will Need:
Fresh pears. Bosc or Anjou pears work best because they will hold their shape during poaching.
Apple Cider. Not to be mistaken for apple cider vinegar! Apple Cider Juice adds a natural sweetness and rich apple flavor to the pears. You can use apple juice instead, but the apple flavor won’t be as rich.
Vanilla Bean, Cinnamon Sticks, and Cloves. Infuse the pears with warm, aromatic fall flavors. They bring warm spices to this recipe, setting the tone for a fall dessert.
Brown sugar, old-fashioned oats, butter, ground cardamom, and flour. You’ll need these to create the sweet, crumbly base for the cardamom crisp topping.
Toasted pecans or walnuts. Adds a nutty flavor and extra crunch to this dessert. Plus, they really elevate the presentation.
Caramel Pumpkin Spice Sauce. We purchased this at Trader Joe’s on a whim this fall, and my goodness, it’s so good. It reminds me of butterscotch. A little drizzle on each pear brings all these flavors together.
How to make Apple Cider-Poached Pears
Serving size: 6 pear halves (6 individual desserts)
Prep time: 15 minutes
Cook time: 30-40 minutes
Ingredients:
- 3 pears, peeled, cored, and halved
- 3 cups apple cider
- 1 whole vanilla bean, split and scraped
- 2 cinnamon sticks
- 4–6 whole cloves
Directions:
- Add the apple cider, vanilla bean, cinnamon sticks, and cloves to a large skillet over medium-low heat.
- Once the cider begins to steam, add the pear halves, cover, and reduce the heat to low.
- Cook for about 20-30 minutes, or until the pears are tender.
- Carefully remove from the heat and let cool.
Cardamom Crisp Topping
Ingredients:
- 1/2 cup light brown sugar
- 3/8 cup old-fashioned oats
- 3/8 cup all-purpose flour
- 1/2 tsp ground cardamom
- 1/8 tsp kosher salt
- 1/4 cup cold unsalted butter, diced
Directions:
- Whisk together the brown sugar, oats, flour, cardamom, and salt.
- Add the cold butter and mix until it resembles coarse crumbs, leaving a few pea-sized pieces of butter.
- Chill in the fridge for 15–30 minutes before using.
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- Spread the chilled crisp mixture evenly over the prepared baking sheet.
- Bake for approximately 12-18 minutes, or until golden brown. Watch carefully because the brown sugar can burn. Remove from the oven and let the crisp topping cool.
Assemble:
- To assemble, top each pear with toasted pecans or walnuts, cardamom crisp topping, and a drizzle of caramel pumpkin spice sauce. Serve immediately.
- Finish with a generous scoop of your favorite Hudsonville Super Premium Pint flavor.
Note: If you prefer no nuts, leave them off. You can also swap out for pecans or walnuts.
What pears are best for poaching?
Use Bosc and Anjou pears. They hold their shape during cooking.
Bartlett pears will also work, but choose ones that are firm and not overly ripe.
Avoid any soft pears- they tend to become mushy when simmered.
Do you have to peel the pears before poaching?
No, if you prefer not to. However, we recommend peeling the pears because it lets them absorb more flavor from the apple cider and spices.
It also gives the pears a smoother texture and a more elegant look when served.
Can I make the apple cider-poached pears ahead of time?
Yes, you can prep the pears a few hours before serving or even a day in advance.
Let the poached pears cool, then store them in an airtight container with their poaching liquid in the fridge.
When you’re ready to serve, gently reheat the pears in some of the reserved liquid.
However, we recommend prepping this dessert the day you plan to serve it for the freshest taste.
Can I use apple juice instead of apple cider?
Sure, that can work. Keep in mind the flavor will change slightly since apple cider has a richer apple flavor.
How do I know when the poached pears are done?
The pears are ready when a fork or paring knife slides easily into the thickest part with little resistance.
They should be tender but still hold their shape. Poached pears take about 20-30 minutes.
What ice cream flavors pair best with packed pears?
We loved pairing our pears with Hudsonville’s 100% real ice cream. The salted caramel brownie and caramel coffee chip paired so well.
Their rich flavors and creamy textures complemented the warm spices, toasted nuts, and caramel pumpkin sauce (a must-have from Trader Joe’s!).
You can also use flavors such as vanilla bean, French vanilla, and caramel ice cream.
Can I make the cardamom crisp topping ahead of time?
Yes, if you’re making anything a day or two before you plan to serve the pears, make the topping ahead of time.
Once baked, let the topping cool completely, then store it in an airtight container at room temperature for up to 3 days.
Can I store the leftovers?
If you have any left, you can store the poached pears in their liquid in the fridge for up to 3 days.
Put any unused ice cream back in the freezer.
Now that you have the recipe and tips, grab the ingredients and make this fall dessert today!
It’s a great idea for a fall harvest party or when you want a quick dessert.
This is another reason why we love this poached pear dessert.
It’s easy to make, but the way it’s assembled gives it a high-quality presentation.
The flavors give this dessert a layered texture and taste.
Enjoy!
Ingredients
Pear Ingredients:
- 3 pears peeled, cored, and halved
- 3 cups apple cider
- 1 whole vanilla bean split and scraped
- 2 cinnamon sticks
- 4 –6 whole cloves
Cardamom Crisp Topping
- 1/2 cup light brown sugar
- 3/8 cup old-fashioned oats
- 3/8 cup all-purpose flour
- 1/2 tsp ground cardamom
- 1/8 tsp kosher salt
- 1/4 cup cold unsalted butter diced
Instructions
Directions for making poached pears:
- Add the apple cider, vanilla bean, cinnamon sticks, and cloves to a large skillet over medium-low heat.
- Once the cider begins to steam, add the pear halves, cover, and reduce the heat to low.
- Cook for about 20-30 minutes, or until the pears are tender. Carefully remove from the heat and let cool.
Directions for making Cardamom Crisp Topping
- Whisk together the brown sugar, oats, flour, cardamom, and salt.
- Add in the cold butter until the mixture resembles coarse crumbs with a few pea-sized pieces of butter remaining.
- Chill in the fridge for 15–30 minutes before using.
- Preheat the oven to 350 F. Line a baking sheet with parchment paper.
- Spread the chilled crisp mixture evenly over the prepared baking sheet.
- Bake for approximately. 12-18 minutes, or until golden brown. Watch carefully because the brown sugar can burn. Remove from oven and allow the crisp topping mixture to cool.
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