Eating a gently poached pear is one of life's true pleasures. Enjoy them warm with ice cream for dessert or cold for breakfast with yogurt and granola.
INGREDIENTS
- 1 litre water
- 265 grams of sugar
- 4 firm, ripe pears; whole, cored
METHOD
Peel the pears, being careful to keep the stalk. With a melon baller, core the pears from the base up, keeping them whole.Heat the water and sugar in a large saucepan until the sugar is dissolved. Bring to a simmer.Place the pears upright in the simmering syrup and cook for about 20 minutes over low heat or until tender when pricked with a knife.Remove from the heat, let cool, then refrigerate the pears in the syrup until completely chilled.Remove the pears and boil the remaining syrup until reduced and slightly condensed. Refrigerate or serve warm.Pears stored in the syrup will keep for a week in the fridge.Options: Add spices cinnamon, star anise, or cardamom to the pears while poaching.
