Monday, 11 August 2014

Spiced poached pears recipe

I mentioned our never-ripening pears a few posts ago and, in order to prevent them being
Pears poached in red wine 
all blown to the ground by the remnants of Hurricane Bertha, we've started poaching them this week. This recipe is very simple - basically everything in one pan and then leave it to simmer. The ingredients below will generously serve two and the pears are just as good eaten cold as warm.

2 firm pears
1 cup water
1/2 cup red wine
3 tbsp honey
1 cinnamon stick
1/2 tsp ground ginger
1 tbsp lemon juice

Peel, core and quarter the pears. Put them into a saucepan with all the other ingredients, bring to the start of a boil, then lower the heat and leave to simmer gently for about an hour.
If preferred, you can then remove the cooked pears and boil the sauce down to a thick syrup. Serve with cream or ice cream.

The great thing about poaching is that it seems to work better for unripe pears than for ripe ones. I like to use Conference pears because they still keep their flavour even through the wine. If you don't eat them all straight away, the reddened quarters look fabulous on an upside-down cake or in a tarte.

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