Spiced Whisky Poached Pears
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 pears: Peel the four pears, leaving the stalks intact.
- Prepare the poaching liquid: Combine all the ingredients in a saucepan with 1 litre of water and bring to a gentle simmer.
- Cover the pears: Place a lid with a small steam hole over the saucepan to prevent the exposed parts of the pears from drying out. A standard lid can also be used, although the liquid will take slightly longer to reduce later.
- Make a cartouche, if preferred: Cut a round of baking parchment that fits inside the saucepan, then cut a smaller hole in the centre to allow steam to escape. Place it directly over the pears.
- Poach the pears: Gently poach the pears for approximately 20 minutes.
- Cool and steep: Remove the saucepan from the heat and allow the pears to cool in the poaching liquid. Refrigerate them overnight, if possible, so they can absorb the flavours of the syrup.
- Bring to room temperature: Before serving, remove the pears from the poaching liquid and set them aside to come to room temperature.
- Strain the liquid: Remove the pears with a slotted spoon and strain the spices from the poaching liquid.
- Reduce the syrup: Cook the strained liquid over medium-high heat until it has reduced by approximately half, to around 300 ml, and has thickened into a syrup.
- Serve: Drizzle approximately two tablespoons of the reduced syrup over each pear, then serve with fresh cream, ice cream or chocolate sauce.
- Use any leftover syrup: Drizzle it over yoghurt, porridge or pancakes, or use it to moisten cake layers during assembly and frosting.
FROM MY KITCHEN TO YOURS
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