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Poaching Pears

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Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

  • Six ripe pears even in size
  • 1 litre water
  • 500 g sugar
  • 2 lemons
  • ½ small cinnamon quill

Equipment

  • You’ll need a peeler; a small scoop to core the pears; a small saucepan; A slotted spoon plus some greaseproof or silicon paper. To poach pears you will need sugar syrup.

Method
 

  1. In your saucepan place the water and sugar. Slowly dissolve the sugar over low heat before bringing the syrup to the boil. Avoid stirring the water
  2. Add the juice of 11/2 lemons and cinnamon to the water. Bring back to simmering
  3. Meanwhile peel and gently core the pears. Concentrate on retaining the natural shape of the pear. Shave off any dark bruising
  4. As you peel each pear, place the peeled pear in cold water that has had the juice of half a lemon added. This will stop the pears from browning.
  5. When all the pears are peeled, gently place them in the syrup. Make sure they don’t rest on the bottom of the saucepan.
  6. Cover with a circle of paper
  7. Turn your stove down till it is just simmering
  8. Cook for 20 – 30 minutes. Test with fine toothpick
  9. When cooked cool the pears in the syrup before refrigerating them.

Notes

In peak season fresh firm, ripe pears are deliciously sweet and scented. They offer lots of possibilities for desserts, cakes and salads.