Poached Pears in Sweet Port Syrup
I love cooking with seasonal fruits and vegetables. There is something so comforting about eating poached pears in the colder months. This beautiful autumn fruit with it’s brown outer skin resembles the colour of the leaves currently falling from the trees.
Poached pears look fabulous, taste amazing and take hardly any time, and only minimal effort, to create. The cooking method is slow and gentle on the stove-top and the pears simmer softly, absorbing the subtle spicy flavours infused in the syrup. I love using the Beurre Bosc Pears for this recipe because they are sweet and hold their shape well.
They’re great because you can serve them in so many different ways. They’re delicious in their own right, drizzled with a dollop of cream, stewed in a spicy wine or even chopped up and served with crepes and yoghurt. The possibilities are near endless!
I like mine with a dollop of cream infused with fresh vanilla bean and a sprinkle of granola for added texture. My best friend loves them warm with ice-cream or custard.
What is poached?
Well, it’s a method of cooking whereby a significant amount of flavour, in this case the port, cinnamon and clove, is transferred to the food via the intense flavours in the liquid. It’s a super easy and healthy method of cooking and packs a punch of flavour to these already sweet, juicy succulent pears.
To get a intense flavour in the pears, allow them to sit in the flavourful syrup after poaching – they’ll taste even better.
It’s such a simple dish to make and with very little effort, that you’ll have a moorish, healthier dessert to indulge in on a cold evening in front of the fire in next to no time.
I love healthy fruit desserts and this one is absolutely scrumptious! A warm desserts served with a cream or ice-cream that will delight all dessert lovers.
- 4 beurre bosc pears
- 1 litre water
- 1 1/4 cups raw sugar
- 2 cinnamon sticks
- 6 whole cloves
- 1/2 cup port
- 2 tbsp lemon juice
Place the water and sugar into a heavy saucepan or pot and heat until the sugar is all dissolved.
Add the cinnamon sticks, cloves, lemon juice & port and bring to a gentle simmer.
Peel the pears and slice in half. Remove the core and gently place the pears into the infused water. Simmer for 20-25 minutes, until the pears are well cooked.
Remove the pears from the heat and allow them to cool in the syrip for approx. 10 minutes
Serve warm with vanilla cream, ice-cream or warm custard.