Sweet
Pears poached in white wine with clotted cream
The end I almost always choose — translucent, vanilla-perfumed pears in a syrupy white wine bath, with a dollop of cold clotted cream against the warm fruit.
Elegant, light, makes the kitchen smell like a perfumery. The clotted cream is the whole point.
Method
- 01
Peel the pears, keeping the stems intact and a flat slice off the base so they sit upright. Rub with the lemon juice to stop them browning.
- 02
In a saucepan just large enough to hold the pears snugly, combine the white wine, sugar, vanilla pod and seeds, cinnamon stick and lemon peel. Bring gently to a simmer, stirring until the sugar dissolves.
- 03
Lower the pears into the syrup. They should be almost submerged — top up with a splash of water if needed. Cover with a circle of baking paper to keep them under.
- 04
Poach at the gentlest simmer for 20–30 minutes, turning once, until a knife slides through with no resistance. The pears will turn pale gold and translucent.
- 05
Lift the pears carefully into a bowl. Boil the poaching liquid hard for 10 minutes until reduced to a glossy, light syrup.
- 06
Serve the pears warm or at room temperature, standing in shallow bowls. Spoon over a few tablespoons of the syrup and add a generous dollop of cold clotted cream alongside.
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