Autumn, Winter, Sweet

Simple Poached Pears

Poached pears are one of the simplest desserts, they are effortlessly elegant and always delicious.

So highly adaptable they can be poached in various liquids with numerous added botanicals.

However I am somewhat of purist and poached these simply with vanilla, little fresh ginger & a stick of cinnamon. They are served with dark chocolate, creme fraiche (plantbased alternative) and crushed toasted hazelnuts.



4-8 pears
1 litre water
1 cup caster sugar
1 vanilla pod split
3-4 slices fresh ginger
1 cinnamon stick


  1. Peel halve and core your pears place them into the poaching liquor and bring to a very gently simmer
  2. Cut a round of parchment to fit you pot and cut a small vent in the middle to let the steam out. This will keep the pears moist and prevent from discolouration.
  3. Poach for 10-20 minutes into a knife sides in without resistance.
    Remove the pears with a slotted spoon and cover. Bring the remaining liquid to a boil and reduce by half.
  4. Melt 50-100g of dark chocolate with 1 tbs coconut oil.
  5. Serve the pears with the reduced liquor, a drizzle of dark chocolate and some crushed hazelnuts.

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