Poached Pears with Coconut Oatmeal & Vanilla

Cooler weather brings so many wonderful traditions like the fall harvest of apples and 
pumpkins.  But have you noticed another special thing that’s happening this time of year?  
It’s fresh pear season!  Being grown right here in the USA, makes these pears extra fresh and
full of nutrients.

I’m new to most of these 10 varieties of USA Pears.  I remember eating only Bartlett pears 
as a kid, since we had 2 large barlett trees in our backyard.  One of my favorite things to do,
was collecting all the ripe pears into a basket and admiring my haul.  I also remember the 
day I received a phone call with the bad news that a huge storm had snapped one of the 
pear trees in half by the strong winds.  I didn’t want to believe it.  I even made my mom 
send me a picture.  I was so sad…

My kids also love pears.  So much in fact, we usually just wash and eat them plain.  I rarely 
cook or bake with them but every year I see so many recipes revolving around poached pears.  This 
year I just had to try.  I’ve seen plenty of other poached pear recipes using the traditional wine 
and sugar liquid.  But poaching pears has gained popularity with a huge variety of flavors and uses.  
In theory, any liquid could be used to poach and infuse flavors from tea, coffee, juice, bourbon 
or even beer.  The possible are endless…

 Juicy and ripe is typically the way to eat a pear…but not necessarily when poaching.  Since 
this was my first attempt at poaching, I had to research what makes a great poached pear.  I 
found the best pear for poaching is still crisp and firm.   Instead of just guessing if it’s ripe, 
gently press the narrow part of the pear or “neck” with your thumb.  If it’s has a little give,
 it’s ripe.  

 This dish literally took me 15 minutes total to wash, peel, poach and serve.  Poaching pears 
is really simple, adds so much flavor and even looks special.  I’m still finding new ways to 
use coconut in practically everything we eat (still excited we passed our coconut food 
challenge). Why not try using coconut cream, coconut milk and real vanilla bean to get our 
poach on for breakfast?

Just bring your coconut milk and vanilla bean mixture to a simmer and add the peeled pears cut 
in halves.  Cover the pot and boil for about 10 minutes or until soft.  Remove pears and 
cover them while you add the oatmeal straight into the same hot pot.  The oatmeal will thicken 
in just 2 minutes and is ready to serve.  Top the pears with some reserved coconut cream for 
what looks to be a decadent (but not calorie dense) breakfast your family will enjoy.

Directions

1. Combine coconut milk and  2/3 can coconut cream into a pot, reserve 1/3 of the can for later and place in refrigerator. 
2. Cut open half a vanilla bean and scrap out the inside.  Add vanilla and bean husk to coconut milk.  Bring liquid to a boil.
3. Wash and peel pears.  Cut in half and scoop out seeds using a melon baller or measuring spoon.
4. Boil pears until just beginning to soften, approximately 10 minutes.  Use a fork or toothpick to check.
5. Gently scoop out pears, set aside and cover to avoid browning.  Add oatmeal to the same hot liquid.
6. Stir oatmeal until thicken, about 2 minutes total.  Pour into serving dishes and top with pears.
7. Stir thicken coconut cream from the refrigerator and top.