Recipe by Sackville
When pears are in season this is a reasonably simple but perfectly delectable dessert to make.
Top Review by CookRachacha
These were delicious, but my pears weren't as soft as I expected them to be. I'm guessing that had to do with the ripeness of my pears, so next time I will just simmer them a few minutes longer. Enjoy the pic!
- 6 -12 ripe pears, depending on size
- 1 orange, juice and zest of
- 375 ml Sauternes wine or 375 ml other not-too-sweet white wine
- 750 ml water
- 50 g honey
- 200 g sugar
- 2 lemons, juice of
- 1 vanilla pod, split
- 1 cinnamon stick, broken into short lengths
- 4 cloves
Directions See How It's Made
- Using a small, sharp knife, score a zigzag pattern in the skin around the top of each pear, working downwards from the stalk.
- Leaving the zigzag skin at the top in place, peel the rest of each pear very thinly so as to preserve their shape.
- Remove the core from the base, using a corer or a small melon baller.
- Combine all the ingredients in a saucepan big enough to hold everything, including the pears.
- Set over a medium heat until the liquid comes to the boil, then reduce the heat so that it is barely simmering.
- The cooking time will vary according to the ripeness of the pears.
- Very ripe pears will only take 5 minutes; much less ripe fruit will need up to 15 minutes.
- As soon as they are ready, turn off the heat.
- Transfer the pears with their poaching syrup to a bowl and leave at room temperature until needed.
- Serve one or two pears on each plate with a little orange zest and some syrup.