Pears Poached In Cardamom, Cinnamon And Chilli Syrup With Salted Caramel Sauce
In this decadent recipe, succulent Williams or Comice pears are gently poached in a fragrant blend of pear cider, warm spices, and fiery red chilli. The aromatic syrup infuses the pears, bringing out their natural sweetness and creating a luscious dessert. Accompanied by a velvety salted caramel sauce made with rich whipping cream, this dish is a delightful harmony of flavors that will impress your guests with its elegant presentation and enticing taste.
— Constant Cookbook
Ingredients
- 750ml/1⅓ pints pear cider
- 175g/6oz golden caster sugar
- 2½cm/1in piece fresh root ginger
- 3 cloves
- 1 large cinnamon
- 1 small red birds'-eye chilli
- 10 cardamom
- 1 vanilla pod
- 4 firm Williams or Comice pears
- 300ml/10½fl oz whipping cream
- 1 tsp sea salt
Instructions
- For the poached pears, find a saucepan large enough to fit the four pears snugly.
- Add the cider, sugar, ginger, cloves, cinnamon stick, chilli and cardamom to the pan and bring to the boil, then remove the pan from the heat.
- Add the vanilla pod, vanilla seeds and pears to the pan, making sure the liquid covers the pears completely.
- Cut out a circle of greaseproof paper a little larger than the diameter of the pan. Place the circle over the pears, pressing it down so that it fits inside the pan.
- Return the pan to the heat and bring the mixture to a simmer. Continue to simmer for 35-45 minutes, or until the pears are just tender.
- Remove the pan from the heat and set aside to cool, then chill the pears, in their syrup, in the fridge, overnight if possible (they will keep for 1-2 days).
- When ready to serve the pears, strain 200ml/7fl oz of the cooled syrup into a pan (discard the collected vanilla pod, cardamom pods, ginger and cinnamon stick).
- Bring the syrup to the boil, reduce the heat until it is simmering and continue to simmer until the liquid has thickened to a gloopy syrup and reduced in volume by half.
- Whisk in the whipping cream and cook to heat for a further 1-2 minutes. Just before serving, sprinkle over the salt crystals.
- To serve, carefully remove the pears from the remaining syrup. Slice the bottom off each pear so that each can be stood upright on a plate. Spoon over a tablespoon of the remaining poaching syrup. Drizzle over the salted caramel sauce.
Cook Time
1H
Yield
Serves 2
Comments
No comments found.