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.
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