Poached pear
A pear poached in a deep red sauce, set on cream.
Ingredients
- 4 firm pears (about 800 g)
- 1 litre red grape juice or sour cherry juice
- 3-4 tbsp (45-60 ml) sugar
- 1 cinnamon stick
- A few strips of lemon peel
- 200 ml cold whipping cream (at least 30% fat) or 200 g thick strained yoghurt
- 1 tbsp (15 ml) icing sugar for the cream (optional)
Method
- Peel the pears, keeping the stalks on, and trim the bases so they stand upright.
- Bring the juice to the boil with the sugar, cinnamon and lemon peel.
- Add the pears and simmer gently, turning now and then, for 20-30 minutes until a knife slides in easily.
- Take the pan off the heat and let the pears cool in the liquid; their colour deepens as they sit. Chill them afterwards if you like.
- Lift out the pears. Boil the liquid over a medium heat until about 250 ml is left; depending on the pan and the heat this takes 20-30 minutes. It is ready when it coats the back of a spoon in a thin layer, and it thickens a little more as it cools. Let it cool a little.
- Whip the cold cream (with the icing sugar, if using) until it holds soft peaks. If you are using yoghurt, there is no need to whip it; just stir it smooth.
- Spread the cream on the plate, set a pear on top and spoon the syrup around it. Serve the pears at room temperature or chilled.
These recipes are inspired by the plates at our restaurant and adapted for cooking at home. The plates at the restaurant may differ from these recipes, so if you have an allergy, please ask us before you order. Measures: 1 cup = 200 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml. Oven temperatures are for a conventional oven without a fan. If you have an allergy, please read the ingredients carefully.