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Pears poached in verjus

By Nikki K on 4th Oct, 2018

Pears poached in verjus

Method

  1. Measure the sugar, verjuice and water into a medium saucepan.
  2. Bring the mixture to the boil on the hob, stir to dissolve the sugar and then reduce the heat to a simmer.
  3. Peel, quarter and cut the core out of each pear.
  4. 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).
  5. Take the pan off the heat, and use a slotted spoon to remove the pears from the hot poaching liquid, so they stop cooking.
  6. Place poached pear quarters in a shallow dish to cool completely, before either serving or refrigerating.
  7. 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.

Recipe Notes

  • 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
summer  / gluten free  / fruit  / dessert  / brunch
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