Pears poached in verjuice
Preparation Time: 30 minutes
Cooking Time: N/A
- 200g dried pears
- 1½ cups (375 ml) Verjuice
- ½ cup castor sugar
- Rind of 1 lemon
- 2 fresh bay leaves
- 6 black peppercorns
Recipe by Maggie Beer
Place all the ingredients except the pears in a heavy-based saucepan.
Bring to the boil over medium heat, then immediately reduce the heat to low and simmer until the Verjuicehas reduced to syrupy consistency.
Add the dried pears and continue to cook on a low heat until the dried pears are soft, right through to the centre core.
Set aside, leaving pears to cool in the poaching liquid.
When the pears are cool, take out of the liquid and serve with a little of the liquid and running cream. Leftover liquid can be used again for poaching or in the next vinaigrette you make.
This could be taken another step by baking a disc of pastry to serve the pears on.