Total Time
8hrs 30mins
Prep 30 mins
Cook 8 hrs

A beautiful way to round off a romantic meal for two... a bit fiddly, but well worth the effort.

Directions

  1. Boil the pears with the wine, 4 tbsps of sugar, vanilla extract and lemon slice in 1 l of water for about 30 minutes.
  2. Leave to cool, then keep in the fridge for about 8 hours (make it in the morning if you are going to serve it at dinner, or the night before if you want to serve it for lunch).
  3. Then, peel the pears and gently remove the seeds, starting from the bottom. You need pears that still have their stem for best visual results.
  4. Serve on a white plate, with caramelised sugar and/or black currant sauce.
  5. To make black currant sauce, heat black currants with sugar in an amount equal to half or all of the currants, according to preference, over medium heat, stirring constantly to mash the fruit, for about 10 mins, or until they reach the consistency of a thick sauce.
  6. To make caramelised sugar, heat sugar over low heat until it melts and becomes golden brown.

Reviews

(1)
Most Helpful

The end result of this recipe is very good indeed. However, it is fair to say that the method is a bit tricky. The poaching and chilling part is great - simple, straightforward, delicately fabulous aroma in the house... There is plenty of poaching liquid here to cook four pears (as I did), and the children have requested that we keep the leftover liquid for them to drink tomorrow! I didn't bother with the caramel or blackcurrant sauce, but served the pears with some of the poaching liquor. But the preparation for serving was stressful! My first pear collapsed totally when I tried to remove its core after peeling it. Subsequent pears were more successful, since I decided to core them before peeling, so they had a bit more structural stability. Despite its lovely taste, this isn't something I would risk preparing for guests, because of the potential presentation problems. I will make it again for family, though, since the subtle vanilla-lemon flavour was so delightful - although next time I might try peeling and coring the pears before poaching.

Syrinx October 22, 2006

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