Home
Blog
Poached Pears with Gently Spiced EVOO Syrup

Poached Pears with Gently Spiced EVOO Syrup

Sweet pears sit in rich crème fraîche, steeped in spoonfuls of warmly-spiced syrup. A generous pour of new season EVOO gives it a unique savoury note.

Indulgent, but healthy, this dessert is rich in vitamin C & K from the pear (absorbed better by the body thanks to the presence of olive oil), as well as plenty of antioxidants. The olive oil adds a savoury edge that balances the sweetness of the warming spiced syrup, and the toasted hazelnuts add the perfect crunch. A perfect shareable Valentine’s dessert, or a comforting dish for any time during these colder months. Best served warm, but just as good the next day.

Here's the method:

Feeds 4

Heat the oven to 180C. Tip the hazelnuts onto a small baking tray and roast for 10 minutes until golden. Allow to cool and roughly chop.
Add the sugar, water, ginger, orange peel, cardamom pods, star anise and vanilla paste to a medium pot and set over a medium heat.
Bring to a gentle simmer and stir to dissolve the sugar.
Peel, halve and core the pears.
Submerge them in the simmering poaching liquid, adding a little more water if needed to fully cover them.
Poach for 10-20 minutes on a low heat, or until a toothpick glides through a pear when inserted. If prepping ahead, the pears can be cooled and left to steep in the liquid overnight in the fridge.
Carefully remove the pears.
Strain the liquid, then return to the pot.
Boil until reduced to a syrup that coats the back of a spoon.
Serve the pears, warm or cold, with crème fraîche, a drizzle of syrup, chopped hazelnuts and a light pour of olive oil.

You may also like...

Roasted pumpkin, white bean purée & bergamot dressing.

Sweet, flavoursome pumpkin, caramelised onion, and smooth bean purée are drizzled generously with extra virgin olive oil for a comforting meal that welcomes the flavours of autumn. Now that summer is behind us, it’s time for a pumpkin recipe. We chose a variety called Delica, which has really beautiful, sweet, and dense orange flesh. Plus, you can eat the skin—less work, more flavour. Paired with a caramelised onion and bean purée, and drizzled with a bergamot and olive oil dressing, it’s a...

Roasted butternut squash pasta with crematta & burrella.

All it takes to make something special are a few good ingredients. This is a recipe from Julienne Bruno, using their silky crematta, and burrella. Roasted butternut squash brings a sweet, golden richness to the dish, perfectly paired with Fusilli Lunghi, which wraps around every bit of flavour. Crematta creates a silky sauce, and just before serving, a fresh cut of Burrella adds a creamy, delicate finish that ties it all together. Give this star of the show the treatment it deserves, and...

Squash, olive oil, & fig cake

Late summer flavours roll into the early autumn harvest with this gorgeous cake to mark the change in seasons. Having friends around now that the summer holidays have ended? This is the perfect statement dessert to close out a meal together as the warmer days get a bit of chill. This recipe comes to us from Chiara Tomasoni, a MasterChef finalist, chef tutor, and sous-chef based at River Cottage in Devon. She's well respected for her sustainable, farm-to-table style and her commitment to using...