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Apple Cider Poached Pears With Vanilla Bean "Nice Cream"

  • Cooking time2 hr 20 min
  • Prep time15 min
  • Portions 4
recipe image Poires pochées avec « crème » glacée à la gousse de vanille


  • 4 bananas , cut into pieces
  • 1 Tbsp. Becel® Buttery Taste margarine*
  • 1 vanilla bean , halved and seeds scraped
  • 4 Bosc pears
  • 3 cups organic apple cider
  • 2 cinnamon sticks
  • 2 whole star anise
  • 1 cup fresh orange juice
  • 1/4 cup honey
  • Grated 70% Cacao dark chocolate to garnish

Nutrition facts

Total Fat5.00 g
Saturated Fat1.000 g
Trans Fat0.000 g
Polyunsaturated Fat1.000 g
Monounsaturated Fat1.500 g
Cholesterol0 mg
Sodium45 mg
Total Carbs103.00 g
Dietary Fiber9.0 g
Sugars75.00 g
Protein3.00 g
Vitamin D0.000 mcg
Calcium38 mg
Iron1.00 mg
Potassium985.000 mg
Omega-30.20 g
Omega-60.60 g


  1. For Vanilla Bean "Nice Cream", place banana pieces on a parchment paper-lined tray and freeze for 2 to 3 hours.
  2. Meanwhile for For Apple Cider Poached Pear, peel pears and slice a thin layer off the base of each. In a large pot over medium-high heat, combine apple cider, cinnamon, star anise, orange juice, and honey. Lay pears in the pot on their sides, fully submerged in the poaching liquid.
  3. Bring to a boil and lower to a simmer, poaching the pears for 1½ to 2 hours, turning at the 1-hour mark to not burn.
  4. When pears are soft, remove from the liquid and set aside. Bring the liquid back up to a boil and cook for 10 to 15 minutes, or until thickened.
  5. When ready to serve, complete Vanilla Bean Ice Cream. Add frozen bananas, Becel® Buttery Taste margarine* and vanilla bean paste to a food processor. Blend until the mixture looks like soft serve ice cream, approximately 1 to 2 minutes.
  6. To serve, place a poached pear vertically on a small dish and drizzle with thickened apple cider. Place a spoon of vanilla bean “nice cream” on the side. Top with grated chocolate.
*Becel Gold in Quebec.