Pears poached in verjus
- Measure the sugar, verjuice and water into a medium saucepan.
- Bring the mixture to the boil on the hob, stir to dissolve the sugar and then reduce the heat to a simmer.
- Peel, quarter and cut the core out of each pear.
- Place the pear quarters in the hot poaching liquid and simmer gently, turning occasionally with a spoon, for about 20 minutes until soft through (check readiness with the point of a sharp knife).
- Take the pan off the heat, and use a slotted spoon to remove the pears from the hot poaching liquid, so they stop cooking.
- Place poached pear quarters in a shallow dish to cool completely, before either serving or refrigerating.
- These poached pears are a wonderful make-ahead dessert, served simply with mascarpone, or delicious served with plain yoghurt and your favourite granola for a special breakfast/brunch.
- Verjus (also known as verjuice) is an alternative to lemon juice – it is the unfermented juice from unripe grapes, and a by-product of wine-making. It is available to buy online in the UK, and from some specialty grocers.
- If you can't find verjus, try the method for poaching your pears included in this recipe for Poire Belle Helene instead
- Make in advance – as poached pears will keep well in the fridge for a few days.
- See A-Z-of-unusual-ingredients-verjus for more info