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Serves 6
“Home Grown Pears Poached in Vanilla, Bramble Cream “
Ingredients:
6 Firm Pears
500ml Rocquette Cider
2 Whole Cloves
2 Vanilla Pods (split lengthways)
4 Tablespoons Caster Sugar
3 – 4 Whole Black Peppercorns (cracked)
A small piece of a stick of Cinnamon
Thick Guernsey Cream to serve
Blackberries or Brambles picked from hedgerows
Method:
Prepare a poaching liquor by adding the sugar and Rocquette Cider together in a large heavy based saucepan with the spices. Bring this syrup to simmering point.
Peel the pears and remove the core with a ‘Parisienne Scoop’ or a ‘Melon Baller’, slice a little off the base of each pear so they can stand upright once poached.
Add the pears to the simmering syrup and cover with a layer of greaseproof paper, poach gently for approx. 30 – 35 minutes until the pears are soft and tender, yet still holding their shape.
Remove pears from the syrup and allow to cool.
Continue simmering the poaching liquor in the pan until it has reduced to one third of the original volume and thickened slightly. Pour this over the poached pears and allow to cool.
Serve simply with thick Guernsey Cream and some Blackberries or Bramble berries picked from wild hedgerows.
If Blackberries or Brambles are a little acidic, try pouring a little of the warm syrup over them and allow to infuse in a separate bowl.
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