Local Infusion: Sorghum Poached Pears

Local Infusion: Sorghum Poached Pears
Recipe by Nathan Carraba
Photos by Stephen Devries
 Oftentimes mistaken for a corn plant, sorghum is a Southern staple. Syrup madefrom this sugar substitute is thinner than molasses and has a nutty sweetness that Southern chefs love. In recent years, chefs have exploited the limits of this grain crop, with sorghum syrup gracing breakfast tables, sauces, and even coffee.


8 Bosc Pears, Peeled
1/2 cup sorghum syrup
1 lemon, juice and zest
1/2 cup dry white wine
2 tbsp whole allspice
4 3-inch cinnamon sticks
5 whole cloves
a pinch of salt 


In a deep baking dish, add all of the ingredients and 1 cup of water. Cover with aluminum foil and bake in a 350 degree preheated oven for 1 hour or until tender. Serve warm with vanilla ice cream.