Poached pears are no only easy to prepare but also look and taste great too. They can
be stored in their syrup in a well sealed storage jar in the refrigerator for up to in a
week in advance, making them an excellent stand-by dessert.
Prep: 10-15 minutes
Cook: 40 minutes
Spiced Poached Pears
6-12 pears, firm and just riped
1.5 litres light-medium red wine
500g caster sugar
2 small red chillies
3cm piece of fresh ginger
clotted cream or thick cream to serve
mint leaves and icing sugar to garnish
Place the red wine, caster sugar, chillies and ginger in a large saucepan and
bring to the boil. Leave it to simmer for 15 minutes so the flavours infuse.
Peel the pears and remove the core with a sharp knife or decoreer. Place the
pears in the syrup and reduce the temperature to just a simmer and cook for 20-25
minutes. Remove the saucepan from the heat and leave it to cool.
Serve or store pears in a sealed container with the cooking liquid in the
refrigerator for up to 7 days.
Put 300-500ml of the pear cooking syrup into a small saucepan over a high
heat. Bring the syrup to the boil and leave it to reduce to a sticky syrup (this
will take 8-10 minutes). If the syrup is too sticky simply add a little more
Drizzle a little syrup over the plates or bowls. Place the pears in the centre
and a spoonful of cream. Garnish the cream with a mint leaf and sprinkle icing sugar
around each dish.
For a variation on this dessert tray adding star anise and cardamon
You could make this dish savoury by using a dry red or white wine as the
poaching liquid and serving it with a salad of baby spinach, stilton cheese and
walnuts with a simple dressing of extra virgin olive oil and balsamic
The cooking syrup can be reused. Strain it and place in a sealed container,
and store in the refrigerator for up to three months or freeze for 6 months. Bring
to the boil before using it again.