poached pear

Lockdown has been a complicated journey for most of us. I feel lucky to have been hibernating with my two most favourite people in the world: my (now) 1-year-old son and my gorgeous wife. One thing I have learned over the last 12 months is that there are times when you need to unbend. So, here we are at the beginning of year 2 of the pandemic and I decided to embrace a dessert with sugar – poached pears – NAUGHTY, but NICE.


2 poached pears

1 bottle red wine; I used a Beaujolais Nouveau – keep it fruity!
2 pears; not to big – they have to lay side-by-side in the pan
125g sugar
1 vanilla pod; split
1 wide strip of lemon rind – organic, unwaxed
1 cinnamon stick
5 cloves
A splash of lemon juice to taste

  1. Peel the pears.
  2. In a medium-sized saucepan, pour in the wine and add the sugar, spices and lemon rind.
  3. Gently heat the wine and stir to dissolve the sugar.
  4. Lower the pears side-by-side into the spiced wine mixture.
  5. Bring the liquid up to boil and then reduce to a simmer.
  6. Cook covered for about 1 hour, or until the pears are just soft. If the liquid does not completely cover the pears, be sure to turn them from time too time to ensure and even colouring.
  7. Once soft, remove the pears from the liquid.
  8. Bring the liquid to a boil and reduce by half to create a thick glossy syrup.
  9. Add lemon juice to taste.
  10. Place the pears onto serving plates and dress with the syrup.

The pears can be served with a dollop of yoghurt or cream (in for a penny!) and maybe a mint leaf Leaf Fluttering in Wind on Apple iOS 14.2.


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