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