Poached pears are one of the simplest desserts there is, but they're also effortlessly elegant, and always delicious.
They're also very versatile – once you've mastered the basic method, they can be poached in different liquids, using various botanicals.
Having said that, I'm somewhat of purist – so I poached these with vanilla, a little fresh ginger, and a stick of cinnamon, and served them with dark chocolate, plant-based crème fraîche, and crushed, toasted hazelnuts.
1 litre water
1 cup caster sugar
1 vanilla pod, split
3-4 slices fresh ginger
1 stick cinnamon
100g dark chocolate
1 tbsp coconut oil
Handful toasted hazelnuts, chopped
Plant-based crème fraîche (optional)
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