No Apologizing – Holiday Poached Pears Recipe

This Holiday Poached Pears Recipe is perfect for a dinner party. It’s light, sweet, and festive, served with ice cream and a cinnamon stick on the side! [Watch the VIDEO how to make this recipe!]

Most guests focus on the moment, not the mistake. If they don’t know the mistake, they will experience far more enjoyment of the meal.

Last month I hosted 12 bloggers in my home for dinner, one of the greatest joys for me in 2012. My friend, Brian, was in taking pictures of me serving the dinner plates (that was humbling … I’m such a simple, home cook!)

It reminds me of a recent tweet I saw:

Anyone else hold their breath when they turn a Bundt cake out of its pan?

I do! I love turning a cake out of its warm surroundings!

Ooey-gooey mess
I said to Brian: Here, take a picture of me removing the cake from the pan!

I was making this delicious recipe, having made 2 cakes – 1 in a 9×13 pan and 1 in a bundt pan.

The bundt cake was not quite done, sticking to the side, all gooey inside. OOPS!

Like Dana, I was holding my breath, in anticipation … :)

Brian was SO gracious. He was cool about it all.

Here, turn the cake this way and I’ll get a photo.

Laugh, it feels good
We laughed and laughed. A few years ago I would have been mortified, embarrassed by the “mistake.”

Luckily the 9×13 cake was perfect, and the night went on. And I was able to laugh at my mistake (we were all so full we didn’t even need the bundt cake).

Don’t apologize
It’s a new mindset to tell yourself you are not going to apologize.

-Stop yourself when the thoughts first come.
-Turn them over to positive thoughts of WHY you are having people over.
-Think ahead to the good times and conversation you will be having.
-Think about how you can be blessing others.

Food is for nourishment, homes are for shelter and comfort. Give thanks for what you have–practice gratitude–as you get ready for your guests who are coming over.

Holiday Poached Pears Recipe

Enjoy this Holiday Poached Pears Recipe for your next dinner party! It’s so festive and delicious, and you can serve a bourban whipped cream on top, or premium Vanilla ice cream.

It will change your attitude this holiday season!

Thanks for joining me here at RE the last 5 days … and my hope is that you’ll have a “no apologizing” holiday season!


Can you laugh at yourself if you make a culinary mistake, or is it devastating for you?

Holiday Poached Pears Recipe

Holiday Poached Pears Recipe

For the reluctant entertainer, this is a very easy “winter” dessert. Pull out of the fridge, reheat, serve! An easy, signature dessert highlighting the fruit of the Rogue Valley, from my friend, Stan.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4


  • 1/3 cup of sugar
  • 3/4 cup of white wine Riesling works great
  • 3-4 sticks of cinnamon
  • 3 tsp. of vanilla
  • 4-6 medium pears


  • Peel, core and halve the pears. (Use Bosc or Bartlett pears that are fairly firm – not too ripe or soft.)
  • In a large skillet, combine 1/3 cup of sugar, 3/4 cup of wine, 3/4 cup of water, 3-4 cinnamon sticks (broken up into inch long pieces) and 3 tsp. of vanilla. Bring to a boil.
  • Add pears. Reduce heat and cover. Simmer until soft.
  • Remove from heat and serve hot (without cinnamon sticks) with a scoop of premium vanilla ice cream. Drizzle with caramel topping, if desired.
  • Option: Place in container with juice and chill overnight {up to 2 days}. Serve cold with same ingredients as above.

REVIEW all 5 posts and fabulous recipes:

Day 1: The Purpose of the Home, Roasted Grapes & Fresh Rosemary
Day 2: Culinary Mistakes and Beauchamp Orchard Salad
Day 3: Learning to be Authentic and Pesto Baked Potatoes
Day 4: Don’t Plan for Perfection and Crusted Pepper Prime Rib
Day 5: Laugh at Your Mistakes with Holiday Poached Pears

Holiday Poached Pears Recipe

12 comments on “No Apologizing – Holiday Poached Pears Recipe”

  1. Pingback: Holiday Dinner Party Menu - RecipeGirl

  2. Oops, just saw that it say cook time is about 10 mins hehe ;-)

  3. About how long does it take the pears to cook? Also, how long will these store for in the refrigerator? Great recipe! Plan to make these today :-)

  4. Pingback: A Few of My Favorite {Red} Things | Reluctant Entertainer I Sandy Coughlin - Lifestyle, Entertaining, Food, Recipes, Hospitality and Gardening

  5. Mistakes?!?! What mistakes? (Double Wink)

    I need to loosen up this time of year–timely message.

  6. I just love your attitude, Sandy!

  7. I have learned to get better at laughing. Sometimes I still get frustrated but mainly because I then feel like I’ve wasted all those ingredients. But even then, I’m getting better.

  8. I love pears, what a perfect recipe for entertaining!

  9. I had to do just that with my most recent cake in a Bundt pan (my cranberry coffee cake)! Was totally impatient and didn’t wait for it to cool enough. The poor outer appearance didn’t take away from how good it was!

  10. Thanks for the reminder. I have turned into a “reluctant entertainer” as I have gotten older (past 60). You have encouraged me over the past year to loosen up and invite folks besides family to our home. Thanks for that. Having 50 over for a gathering next week. I am really going to try not to apologize for anything. I am also hoping to be able to enjoy the party myself. So often we are so busy trying to entertain others tat we don’t enjoy the event ourselves. Enjoy your blog so much.

    By the way, the bundt cake looks yummy. What is it? Recipe, please.

  11. Sandy- I want to add that your words of encouragement and wisdom were in my head on Thanksgiving. Thanks for helping me lighten and up and not be so hard on myself when entertaining. I was much relaxed and had so much more fun preparing and serving my Thanksgiving meal this year!

  12. Thanks for this series, Sandy! I plan to have a “no apologies” holiday season! In the past, I would be crushed if the cake or something else didn’t turn out, but now I’m more likely (thanks to you!) to laugh it off!

Leave a Reply

Your email address will not be published. Required fields are marked *