Fresh fruit is the world’s easiest dessert but, with a little extra effort, fresh pears can be turned into a spicy and delicious dessert. Pears are in season in late summer and autumn so choose hard green pears for this recipe as they cook well. Leave the stalks on for an interesting presentation.
Spiced pears
Ingredients
- 6 pears
- 3 cups white sugar
- 6 cups water
- 1/2 stick of cinnamon
- 1 bay leaf
- rind of 1/2 lemon
- 2 cloves
Method
Prepare the poaching liquid, the spices and other ingredients, before you begin to peel the fruit as the pears will discolour quickly. In an enamel, glass or stainless steel pot large enough to fit six pears, tip in the sugar, lemon rind, cinnamon stick, bay leaf and cloves. Stir in six cups of water and bring to a simmer. Peel the pears neatly and add to the liquid when simmering. Simmer gently for 45 minutes, long enough to poach the pears so they hold their shape without disintegrating. Switch off the heat and allow the pears to cool in the liquid. The pears will cook further as they cool to room temperature and the spice flavour will penetrate the fruit. Once cooked the pears are ready to serve.
To make a quick sauce to pour over the pears boil down the poaching syrup until it thickens into a sauce. Serves 6.
Storage
Poached pears keep well, so can be prepared in advance (store in the fridge). The pears can also be preserved by bottling them in the sugar syrup. Put the pears and syrup into a sterile jar while they are still warm. Seal and let the jar cool before storing it in the fridge.
Butterscotch sauce
Another serving suggestion is to make a quick butterscotch sauce to pour over the poached pears.
Ingredients
- 125g butter
- 125g brown sugar
- 1 cup pure cream
Method
Melt the butter and sugar in a small saucepan and bring to the boil so that the sugar dissolves into the butter. Stir until the sugar begins to bubble and caramelise. Add the cream and stir over a low heat until smooth. Pour over the warm pears and serve immediately.