Vanilla Poached Pears with Coffee
User Reviews
5
4 reviews
Excellent
Vanilla Poached Pears with Coffee
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An easy yet elegant dessert that's light, healthy, vegan and gluten free.
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Ingredients
- 150 g (5oz/ ¾ cup) sugar
- 1 litre/ 4¼ cups water
- 1 vanilla bean cut lengthways
- 2 tbsps coffee powder or Decaffeinated/2 small Espresso shots
- 4 pear Conference, Williams, Comice or Bosc, large firm-ripe
Instructions
- In the large pan, boil the sugar with the water, vanilla and coffee for about 10 minutes. Once boiling, turn down the heat.
- Peel the pears. Either keep them whole or cut them in half vertically. Carefully place them completely in the syrup and poach them gently with lid on for 20 minutes.
- Drain the pears by lifting them out carefully using a slotted spoon into a large bowl. Set aside.
- Boil up the coffee syrup for about 10 minutes until concentrated and thickened. Pour half of the syrup over the pears, cool then chill and pour the rest of the syrup in a little jug.
Notes
- Serve with chocolate mendiants to keep vegan. For gluten free accompaniments, serve with coconut macaroons or chocolate macarons (recipes in my cookbook, Mad About Macarons). Otherwise almond tuile cookies.
- Variation: infuse the bruised seeds from 4 cardamom pods to the coffee poaching liquid, remove, and serve with chocolate, cardamom & ginger macarons.
- Leftover coffee syrup: Pour the leftover coffee syrup in a jam jar, sealed in the fridge for up to 3 days (or freeze). Over the next few days, just heat it gently and pour over ice cream.
- Leftover coffee syrup: Pour the leftover coffee syrup in a jam jar, sealed in the fridge for up to 3 days (or freeze). Over the next few days, just heat it gently and pour over ice cream.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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