Laurie Black mentioned recently that she has been poaching pears with rosemary to serve with cheese. Such a delicious winter idea. Here’s her recipe.
A little bit of gentle poaching in a not-so-sweet liquid means pears are lovely for dessert with good yoghurt, but even better drained, patted dry and served with cheese, as an alternative to fruit paste.
|2||Pears, ripe but not super soft (Main)|
|⅓ cup||Caster sugar|
|1 piece||Fresh rosemary, 3cm, leaves only|
|1||Lemon, use three strips of peel, use a vegetable peeler|
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- Peel the pears, halve them and neatly remove each fibrous strip and core using a small sharp knife.
- Dissolve the sugar in the water in a small saucepan over a low heat. Next add the rosemary leaves and lemon peel, and bring to a low simmer. Gently add the pear halves, all face down. Cover and barely simmer for 5 minutes. Carefully turn the pears over and cover and simmer for a further 5-10 minutes until tender but not collapsing.
- Allow pears to cool in syrup before refrigerating. Will keep in fridge for 5 days.