The Clare College recipe for November focuses on an autumn favourite fruit: pears.
Pears ripen in the early autumn and, when kept in the right conditions, can last for weeks. Try eating pears ripe for a sweet snack, or use them in cooking as you would use an apple. When pears are in season Clare College’s Head Chef likes to lightly poach them and then keep them in the fridge. This way the pears can be used for a variety of different dishes including both savoury and sweet options.
This simple recipe is beautiful eaten alone or with a scoop of vanilla ice cream topped with toasted flaked almonds. Alternatively, the poached pears can be used in salads with peppery leaves such as watercress, salty blue cheese and caramelised pecans or walnuts.
Ingedients
- 4 pears
- 500ml white wine
- 125g caster sugar
- 1 lemon
- 1 stick cinnamon
- 1 vanilla pod
Method
- Heat the white wine and add the sugar, taste to make sure the sweetness is to your liking.
- Now add the flavours, you can add whatever takes your fancy or none at all if you want.
- Bring to the boil and add the pears, cover and turn the heat to the lowest setting; lightly poach till soft (around 15minutes)
- Take off the heat and leave uncovered to cool in the stock.
