Tuesday, 19 February 2013

Poached pears*

Poached pears are a surprisingly quick dessert. The softer the pear, the quicker it will poach and the less sweetness it needs.

You can poach pears in many liquids, a sweet dessert wine being one of them (and my favourite too!)Alternatively, you could use white wine, juice, or a syrup- perhaos spiced with cinammon or cardammon.

one-two pears per person, peeled  cored
a bottle of sweet wine, like muscat
a few star aniseed
some cardammon pods
a cinnammon stick
seeds of a vanilla pod

In a medium sized saucepan over a low heat, add the liquid and the spices, and leave to simmer for 5 minutes.
Then add the pears which should be covered by liquid. If not, add more wine, or water to dilute it. You could add pear juice to intensify the flavour, but only fresh and definitely not a juice drink.
Leave the pears on a low-medium heat for about 20 minutes (for a medium sized pear), or until the pears can be cut through easily.
Remove the pears and leave the liquid on a medium heat to reduce into more of a syrup.

Serve the pears hot and drizzled in the syrup, with a scoop of vanilla ice-cream.

if you use water, you could use pear stock: leaving the pear skins in freshly boiled water to infuse.
you could poach in milk.
or cider?
use another hardish fruit like an apple.

*thanks Grandma!

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