Now is the perfect time to give a spring flavour to an autumn ingredient.
Now is the perfect time to give a spring flavour to an autumn ingredient. I have used a light Provencal rosé wine to add a touch of pink.
Serves six
6 firm pears (Comice or Conference)
Bottle rosé wine
250ml water
225g caster sugar
1 vanilla pod
1 Peel the pears leaving the stem on, cut a little off the base of the pear so it will stand. Poach the fruit in a pan with the rosé wine, water, sugar and vanilla pod, bringing to a boil then turn the heat down to a very gentle simmer until the pears are soft but still firm. Remove pan from the heat and let the pears cool in the liquor. In the Aga, I bring the pan to a boil then cover with a lid and stand it in the simmering oven.
Serve warm or at room temperature with a dollop of whipped cream, crème fraiche or Greek yoghurt.
