Islington Poached Pears

We love our pears year round here at Islington, but eating fresh, sometimes they can be a gamble – unripe…too ripe…bruised…

Cooking with pears, however, offers  many great options both sweet and savoury. Try Natalie’s poached pears as a healthy breakfast with a dollop of yoghurt and some honey toasted muesli, or as a simple dessert with some King Island Cream or vanilla bean ice cream.

Ingredients

4 pears

lemon juice

2 cups sugar

6 cups water

vanilla bean, split, seeded

lemon verbena

 

Method

Peel each pear from its stem down. Sprinkle each pear with lemon juice to avoid browning while peeling the remaining pears.

Place 2 cups sugar and 6 cups water in a saucepan over a medium heat and stir until sugar has dissolved. Increase heat and simmer for 5 minutes.

Add pears, lemon verbena and a split, seeded vanilla bean. Allow the pears to simmer, covered with a square of baking paper, in the liquid for 15-20 minutes or until tender. Turn occasionally to ensure even cooking. Serve pear warm or cooled with a little poaching liquid.