- I recently went on a trip to The Netherlands to visit my old school friend.
- We were invited out for a meal and this gave me a few ideas for recipes.
- The main course was a venison gulasz with gingerbread, which was very reminiscent of my recipe for beef gulasz with piernik, which did originate in Belgium.
- This was served with warm poached pears, which went really well together.
- This year my small pear tree had a good crop of pears so I tried out a recipe.
- Hard pears such as my Conference pears are best for this recipe.
- The pears can be poached in a solution of red or white wine and sugar or just a sugar solution.
- Sherry or port can be added afterwards when the liquor is thickened.
- Various whole spices are added to the poaching solution.
- You can also serve these poached pears chilled with thick Greek style yoghurt or budyń (Polish custard) or vanilla ice cream.
- Below is the version I made.
- 9-12 hard pears
- 500ml water
- 120 – 150g granulated sugar
- Small piece of cinnamon bark
- 4-6 whole cloves
- 4-6 allspice grains
- 1 tablespoon potato or cornflour
- 1 tablespoon of water
- 2 tablespoons sherry
- Peel the whole pears and if possible leave the stalk attached.
- Put the pears into an oven proof dish – one with a lid.
- Pre-heat the oven to GM3 – 160°C
- Make a solution of water, sugar and the spices.
- Bring to the boil and simmer for a few minutes.
- Pour the solution over the pears.
- Put the lid on the dish.
- Place the dish in the oven and cook for around 40 minutes.
- Strain the liquor from the pears into a small saucepan
- Mix the water with the potato or corn flour and add this to the liquor.
- Heat with stirring to thicken.
- Add the sherry and stir.
- Pour this over the pears and serve.
- Goes well with any gulasz or roast chicken, duck or pork.
- Or leave to cool and then chill.
One thought on “Poached Pears”
This sounds lovely. What a delicious way to end a meal.