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Spiced Whisky Poached Pears

Spiced Whisky Poached Pears

Preparation:10 minutes
Poaching:20 minutes
Total:30 minutes
Servings: 4
These poached pears are a great way to enjoy those wintery days. Spiced with whisky, cinnamon, cloves and vanilla they warm the heart and taste delicious with some fresh cream on the side.

INGREDIENTS LIST
 

  • 4 whole pears
  • 50 ml whisky
  • 1 stick cinnamon
  • 5 whole cloves
  • ½ tsp ground ginger
  • 1 vanilla pod (optional)
  • 300 g light brown sugar
  • ½ tsp ground turmeric
  • 1 litre water

Preparation
 

  • Peel the four pears, leaving the stalk intact.
  • Combine all the ingredients in a saucepan with 1 litre of water, bring to a simmer.
  • Next, we want to stop the pears from drying out where they sit above the liquid, but we also want the liquid to reduce as the pears poach. If you have a lid which has a small hole to allow steam to escape place it on top, otherwise you can use a standard lid, it just means that when you come to reducing down the liquid after poaching it will take a little longer.
  • Alternatively, you can make a cartouche using parchment paper. A cartouche is different from a standard lid because it allows steam to escape. It sounds fancy, but it’s really easy to make.
  • Cut out a round of parchment paper that will fit inside the saucepan. Cut a smaller round in the centre to allow for evaporation. Place on top of the pears.
  • Poaching: Gently poach the pears for about 20 minutes.
  • Remove from the heat, allow to cool, then refrigerate overnight if possible to allow the pears to absorb and infuse all the flavours of the syrup.
  • Before serving, remove the pears and set aside to bring to room temperature.
  • These pears are great served with the liquid and the best way is to reduce the liquid until it becomes a thick syrup.
  • Remove the pears with a slotted spoon and strain out the spices, then cook the liquid over medium-high heat until it’s reduced by about half, about 300ml.
  • Serving: Drizzle about 2 tablespoons of glaze over the pears, then serve with fresh cream, ice cream or chocolate sauce.
  • Any leftover poaching liquid or syrup can be used to drizzle over yoghurt, oatmeal, or pancakes or used to moisten cake layers during assembly and frosting.
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KEYWORDS autumn recipes, easy recipe, fruit recipes, poached pears

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