Poached Pears

• 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.
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• You can also serve these poached pears chilled with thick Greek style yoghurt or budyń (Polish custard) or vanilla ice cream.
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• Below is the version I made.

Ingredients

• 9-12 hard pears
• 500ml water
• 120 – 150g granulated sugar
• Small piece of cinnamon bark
• 4-6 whole cloves 
• 4-6 allspice grains
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• 1 tablespoon potato or cornflour
• 1 tablespoon of water
• 2 tablespoons sherry

Method

• 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
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• 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.
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• 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.
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• Goes well with any gulasz or roast chicken, duck or pork.
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• Or leave to cool and then chill.