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Honey Poached Pear

By Julie Baldwin and Mackenzie Ferrante


Popped Quinoa Topping

  • 1 1/2 cup quinoa, cooked
  • 3 Tbsp. Brown Sugar
  • 1 Tbsp. Cinnamon
  • 1/4 tsp Nutmeg
  • 1/4 tsp Clove
  • 5 Tbsp. Butter

Honey Poached Pears

  • 4 medium Bartlett pears
  • ½ cup Orange juice
  • ½ cup Honey
  • 2 Star anise
  • 3-4 Cardamom pods
  • Water (enough to cover the pears), roughly 1 ¾ - 2 cups

Vanilla Crème Anglaise

  • ½ c whole milk
  • ½ c Heavy whipping cream
  • 3 large egg yolks
  • 3 Tbsp. granulated white sugar
  • 2 cardamom pods (2 tsp ground cardamom can be substituted)
  • 1 vanilla bean, split and seeds scraped (1 tsp vanilla extract can be substituted)
  • 1 Star Anise (1tsp seeds can be substituted)
  • 2 Tbsp. fresh squeezed lemon juice


Popped Quinoa Topping

Quinoa should be prepared in advance according to the package directions. Once quinoa is cooled, measure out 1 ½ cups. Mix brown sugar and spices together and set aside. Melt butter in a heavy-bottomed frying pan. Add the brown sugar mixture to the butter and stir to incorporate. Add the quinoa to the butter mixture. Cook on medium-low for approximately 5 minutes. Stir and let crisp for another 5 minutes. The quinoa should begin to darken and “pop”. Once the quinoa is sufficiently crispy (approximately 10 minutes), remove from heat, spread out on a paper-towel lined baking sheet to cool. (Can be made in advance and kept in an airtight container in the fridge.)

Honey Poached Pears

While the quinoa is cooling, peel, halve, and core the pears. In a large saucepan (large enough to fit all the pears in a single layer) mix the honey, orange juice, and spices. Set in the pears and fill with water to just cover. Turn the stove to high heat and bring to a boil. Once boiling, reduce to a simmer and cover with a piece of parchment. Let simmer until the pears are tender (can be easily pierced with a fork), approximately 25 minutes. Remove the pears and place in a container to cool. Reduce the remaining liquid for another 20 minutes until thickened. Pour over the pears and refrigerate overnight.

Vanilla Crème Anglaise

In a small mixing bowl, place yolks and sugar and stir to incorporate. In a small saucepan combine milk, heavy whipping cream, vanilla, cardamom, and anise. Heat milk mixture over low heat (do not allow to boil). Once milk is heated through pour a small amount (1-2 tablespoons) into the egg mixture while stirring. Once incorporated, pour another small amount and incorporate. Once egg mixture has heated without scrambling the eggs, pour the remainder of the milk mixture into the egg mixture and stir. Return the mixture to the small saucepan over low heat. Stir continually for 5 minutes or until mixture thickens and can coat the back of a spoon. Make sure to not allow mixture to boil or it will turn to scrambled eggs. Once the sauce has thickened, remove from heat and strain through a fine mesh strainer to remove seeds and pods. Refrigerate overnight. Immediately before service, stir in fresh lemon juice.


Pour 2-3 tablespoons of sauce onto a small plate. Remove pear half from liquid and slice thinly. Fan pear out over sauce and top with quinoa. Add a mint sprig for color if desired. Can be served chilled or at room temperature and plated to your desire!

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Advancement Services

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1150 Blake House
University of Idaho
Moscow, ID 83844-3302

Mailing Address:

875 Perimeter Dr MS 3302
Moscow, ID 83844-3302

Phone: 208-885-2072