I am pretty proud of this combination right here!  Brunch Week has been fabulous, and if you’re behind, just know that we’ve got you covered with plenty of brunch recipes and at the end of this post, you can enter for a ton of prizes (Woo hoo! Free stuff!)

After my Skinny Pear Crisp success, I knew I loved the combination of pear and banana flavors.  This “sundae” is perfect for brunch and takes things to the next level!

Honey Poached Pear Sundae Recipe serves 4
2 ripe bosc pears the best kind for poaching
1 very ripe banana for a Banana “Ice Cream”
a handful of California Walnuts toasted if you’d like
1 whole vanilla bean
5-6T raw honey
1 cinnamon stick or 2 dashes ground cinnamon

Before beginning this recipe, prepare the banana ice cream by making sure the banana is frozen.  See further easy instructions here.  Begin heating about 3 cups of water, or enough to fully cover pears, on medium to a boil.  Split the vanilla bean and scrape out the tiny, black seeds.

Peel, slice in half, and core pears.

Add the vanilla bean seeds to the boiling water and whisk well to combine.  Add in the cinnamon stick, vanilla bean, 4T of honey, and pears to the water.  Cook the pears for 15-20 minutes or until tender.

You’ll want to make sure the pears stay under water the entire time to ensure even cooking.  I found that by putting the core sides up, they would fill with water and weigh the pears down.  That’s my scientific advice for the day.

Once the pears are soft, remove them, the cinnamon stick, and vanilla bean from the water.  Discard the cinnamon stick and vanilla bean.  The pears can be served warm, room temperature, or chilled.

I want to thank California Walnuts for being a part of sponsoring Brunch Week.  They sent me this lovely bag of walnuts!  {You totally have to scroll down & check out the prize they’re sponsoring! You should totally enter to win since I can’t!}

I let mine cool to room temperature before serving.  Serve with cooking liquid,

top with banana “ice cream,” walnuts,

and drizzle with honey.  Delicious!

This brunch item feels like dessert, but is acceptable any time since it is all healthy, whole fruit!

For other brunch inspiration, check out these recipes by my fellow Brunch Week bloggers!

Brunch Recipes with Eggs

Asparagus and Leek Frittata by Rachel Cooks
Baked Ham and Egg Cups by Culinary Adventures with Camilla
Deviled Egg Spread with Home Rolled Crackers by Vanilla Lemonade
Veggie Quiche Cups by Take A Bite Out of Boca
Asparagus and Eggs in Mornay Sauce by Noshing With The Nolands

Brunch Recipes with Potatoes

Traditional Home Fries by Sarcastic Cooking

Meat, Poultry and Fish Brunch Recipes

Chicken Pockets by Jane’s Adventures in Dinner
Turkey Dill Crepes by Kokocooks

Breads, Grains, Cereals and Pancake-type Yums

Cherry Coconut Granola by Katie’s Cucina
Brioche by poet in the pantry
Gold Goddess Steel Cut Oats by The Vintage Cook
Quick and Easy Early Morning Parfaits by Cravings of a Lunatic
Caramelized Onion & Bacon Croque Monsieur by The Kitchen Prep

Fruit and Vegetable Brunch Recipes

Warm Salad Three Ways by Cook the Story

Spreads for Brunch

Black & Blue Thyme Jam by Cooking In Stilettos

Brunch Dessert Recipes

Crumb-Top Blueberry Muffins by Love and Confections
Banana Walnut Scone (Gluten Free/Dairy Free) by Around My Family Table
Croissant & Chocolate Bread Pudding by White Lights on Wednesday
Honey Poached Pear “Sundae” by Amanda’s Apron
Strawberries and Cream Muffins by The Domestic Mama & The Village Cook

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