Prep 10 mins
Cook 30 mins
A wondeful recipe by Donna Hay. Lovely for those cold winters nights. Any firm pears can be used Williams or Packham pears, but you may need to adjust the cooking time as they may take a little longer.
- 2 liters water
- 1⁄2 cup sweet sherry
- 1 1⁄2 cups brown sugar
- 2 cinnamon sticks
- 4 cloves
- 4 beurre bosc pears, peeled and left whole
- cream, to serve
- Place the water, sherry, sugar, cinnamon and the cloves in a large saucepan over a low heat and stir until the sugar dissolves.
- Add the peeled pears and simmer for about 25-30 minutes or until pears are cooked through.
- Allow pears to cool in the poaching liquid.
- Serve with cream.