Poached pear is a classic that's perfect for Winter dinner parties or quiet nights in
Cinnamon poached pear
Inspired by a few of Jamie Oliver's poached pear recipes, I've now found me favourite flavour combos and quantities for poaching pears. These have to cook for a while so you're best to put these on at the start of the night. As our trusty Jamie says 'the key is to remember that the longer the pears sit in the flavourful syrup after poaching, the better they’ll taste – making this an ideal option for those who like to plan and prepare ahead."
2 tablespoons of honey
1 cinnamon stick
4 star anise seeds
1 teaspoon of ginger
1 teaspoon of vanilla extract
50 grams of flaked/sliced almonds
Icecream or cream (optional)
- Peel 4 medium pears, leaving the stalk intact. Place them into a saucepan with star anise, honey, vanilla, a cinnamon stick and 1 litre of water.
- Poach for 2 hours on low heat until the pears are tender, then remove them from the heat and allow them to cool.
- Boil the leftover syrup/liquid until it reduces to a sticky glaze.
- Toast sliced almonds on a pan for 2 minutes.
- Serve the pears by drizzling the leftover syrup and topping with almonds.
- Add cream or cream on the side if you wish