The Poached pears with blackberry sauce Recipe is a fruit-based dessert is so welcome after a rich main course and the poached pears make a great change from fruit salad. The sauce for them is vivid and vibrant in color.
Serves 6
Ingredients:
1 1⁄4 cups granulated sugar
1 quart water
a few strips of lemon zest
6 pears, peeled, but stem left on
For the blackberry sauce
1lb (450g) blackberries
1⁄4 cup granulated sugar
Method:
1 Put the sugar, water, and lemon peel into a saucepan just large enough to take the pears upright in a single layer.
2 Heat gently, stirring until the sugar has dissolved, then boil rapidly for 2 minutes.
3 Place the pears in the hot syrup, cover with a wet sheet of parchment paper (this ensures the top of the pears do not dry out), and bring to a boil. Cover with a lid and simmer gently for 30–45 minutes (50 minutes for 12) or until the pears are just tender. Set aside to cool.
4 Put the blackberries and sugar into a pan and cook for 5 minutes or until the juices start to run. Push through a sieve into a bowl to get a thickish purée.
5 When the pears are cold, remove from the syrup and pat dry with paper towels.
6 Serve one pear per person or cut each one in half lengthwise through the stem, remove the core, and serve two halves. Drizzle over the sauce.
VARIATION
Black currants work just as well as blackberries. Whichever fruit you use, make the pudding extra special by adding 1 tablespoon of crème de cassis to the purée.
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PREPARE AHEAD AND FREEZE
The pears can be poached up to 12 hours ahead and kept in the syrup until ready to serve. The sauce can be made up to 3 days ahead. Freeze the sauce for up to 2 months.
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| Poached pears with blackberry sauce Recipe |
