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Poaching is a great way to preserve fruits that are in season, and nothing beats a mouth-watering poached pear. Pears have a more buttery and grittier texture than cooked applPearses — you will find a variety in season during winter such as the Packam, Williams and the Bosc pear. This recipe serves four.

  1.  Simply combine in a medium saucepan:
    • ¼ cup sugar
    • 1 cup water
    • 1 cinnamon stick.

    Bring to the boil over a medium-high heat and boil for three minutes.

  2. Reduce the heat and add two peeled, halved and cored pears and simmer for 20–30 minutes or until tender.
  3. Remove pears from the syrup and chill them in a refrigerator.

Serve with cream and/or ice-cream for a lip-smacking dessert. Very ripe pears will break down quickly when cooked so it is best to use just-ripe pears for this recipe as they will keep their shape.

Free-form Pear and Chocolate Tart

If you are looking for a more decadent dessert, try the Free-form Pear and Chocolate Tart on p. 423 of The Food Book. Free-form tarts are more rustic than traditional tarts as you make it without a tin. This recipe uses a sweet shortcrust pastry and showcases skills such as kneading, whisking, rubbing in, slicing, rolling out and baking. The end product is always a winner with children and adults alike!

What ideas do you have for pears? We would love to hear about your recipes whether it be a simple salad or something more complex.

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