Poached Pear

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By Darren Purchese

A simple way to poach seasonal pears for use in cakes, desserts and breakfasts. These pears can be used in our Chocolate, Pear & Hazelnut Cake. Try to use pears that are ripe and in season but not too soft so they don't go mushy when you poach them.

 

Time

0

hour

30

minutes

Degree of Difficulty

Easy

Save

0

Portions

2
pieces

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Ingredients

Servings

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2 pears
150g caster sugar
500 ml water
1 whole vanilla pod, seeds scraped
½ lemon juice & fine zest
1

For the pears… peel the pears and remove the core using a melon baller. Place the sugar, water, vanilla and lemon into a medium sized saucepan and heat to a boil to dissolve the sugar. Add the pears and turn the heat low to simmer. Cook for 10-15 minutes or until the pears are soft enough for you to insert a paring knife into the flesh. Turn the heat off and allow them to cool in the syrup.

 

1
0 hours 0 minutes

For the pears… peel the pears and remove the core using a melon baller. Place the sugar, water, vanilla and lemon into a medium sized saucepan and heat to a boil to dissolve the sugar. Add the pears and turn the heat low to simmer. Cook for 10-15 minutes or until the pears are soft enough for you to insert a paring knife into the flesh. Turn the heat off and allow them to cool in the syrup.

Recipe Tags basics, pear