Spiced Poached Pears

I know that you normally see recipes for these around Christmas time, but why wait? We’ve had them both with Stilton (again, why wait until December to indulge in this most sublime of cheeses) and also with cinnamon ice-cream (recipe already blogged). In both cases, the combination was eye-rollingly, tastebud-partyingly good!!!!! Give them a try – spectacular – and yes, very easy and can be made ahead – my kinda recipe!

Serves 6

What you need…

300ml ‘robust’ red wine (I used Chianti)

300ml water

110g caster sugar

1.5cm cinnamon stick

3 cloves

Juice and finely grated zest of 1 orange

6 firm (but not rock-hard) pears

What to do…

Tip all the ingredients except the pears into a large saucepan and place over a moderate heat, occasionally stirring until the sugar dissolves.

Meanwhile, peel the pears, leaving the stalks on and place upright in the pan – they should fit snuggly.

Pop the lid on the pan and bring to the boil, then reduce the heat and simmer gently for 30-40 minutes, spooning the red wine syrup over the pears a couple of times.

Remove from the heat and discard the cinnamon and cloves. Spoon the syrup once more over the pears and then pop into the fridge overnight.

When you’re ready to indulge, remove the pears from the syrup and cut a thin slice off the bottom to ensure they will stand upright on the serving plates. Serve each pear with some spicy syrup drizzled over: del-ic-ious!!!!

Tip…

I thought afterwards that the orange zest was particularly unattractive so I would in future sieve the syrup before serving.

Poached Pears with Stilton w

Inspired by…

Rachel Allen

How easy…

Really easy!

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