Poached Pears Recipe

Poached Pears Recipes

Ingredients :

4 large beurre bosc or Josephine pears

3/4 cup (185g / 6 oz) sugar

1 vanilla pod, split lengthways

1 cinnamon stick mascarpone, to serve

1.5 cups (375ml / 12 fl oz) botrytis Riesling (any sweet dessert wine, such as Sauternes or Muscat, can replace the botrytis Riesling in this recipe)

Method :

Peel the pears, keeping the stalks attached. Put 1.5 cups (375ml / 12 fl oz) water in a large pan with the wine, sugar, vanilla pod and cinnamon stick. Stir over medium heat until the sugar has dissolved. Bring to the boil and simmer for 5 minutes. Stand the pears upright in the syrup and, using a large spoon, gently spoon a little of the syrup over the pears to coat them.

Cover and simmer the pears gently for 30-40 minutes, or until tender. Test to see if they are cooked by piercing with a sharp knife. Remove the pears from the pan with a slotted spoon and place on warmed serving plates. Remove and discard the vanilla pod and cinnamon stick. Bring the syrup to the boil, then boil rapidly for 15 minutes, or until reduced by half. Pour the boiled syrup over the pears and serve with mascarpone or thick cream.

Serves 4

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