I guess you could reduce the syrup further and make more of a coating consistency with it, but I just wanted a light syrup. These were lovely, I'm not sure what it is about the texture of cooked pear, but I really love it, and I'll do this again - perhaps the spice sachets could be used to flavour an apple sauce.... I still have three to use!
Sunday, 9 January 2011
Mulled poached pears
A good dessert for the post Christmas cleanse retaining the flavours of the season, but in a more delicate way. One of the gifts I received for Christmas was a little selection of food from Fortnum and Mason - I'm looking forward to the chutney and ginger conserve but I really wasn't sure what to do with the four sachets of mulled wine spices. I'm not really a mulled wine person and can't imagine wanting mulled wine four times before the best before date of these sachets - next October.
I think most people can identify with a post-Christmas glut of goodies around the house - cakes, nuts, chocolates and so forth, but for some reason I also have a glut of fruit. I have no idea why, perhaps I bought it to offset the seasonal goodies, but buy it I clearly did, and it needed using up. Part of this glut was pears. Then inspiration struck - pears poached in a light sugar syrup, with mulled wine spices.
The little sachets contain cinnamon, dried orange peel, allspice and cloves - a lovely warming mixture of spices that I'm sure would be ideal for mulled wine, but are also perfect for these poached pears. I peeled my pears, halved and quartered them, then put them in a pan, covered them (just) with water, added 50g caster sugar and tied the mulled wine spice sachet around the pan handle. I brought the water to a simmer, and poached the pears until tender. I allowed them to cool before refrigerating. I served mine with a generous dollop of fromage frais - a delicious, fresh end to a meal.