How to poach pears with honey | The best recipe
Poached pears with honey and lemon, finished with aromatic cinnamon, vanilla, anise star, and cardamon.
Ingredients
Pears
- 4 pears
- 3 cup water
- ⅓ cup honey
- 2-3 tbsp lemon juice
- 3 cinnamon sticks
- 3 anise stars
- 3 cardamon pods
- 1 vanilla pod
Cream
- 250 g mascarpone
- 3-4 tbsp maple syrup
Crumble
- 4 tbsp butter (cold)
- 4 tbsp sugar
- 5 tbsp flour
Instructions
- To prepare the poaching liquid in a medium saucepan combine the water, honey, cinnamon, anise, cardamon, lemon juice, vanilla seeds (removed from the pod), and the empty pod. Then bring the mixture to the boil.
- Peel the pears and cut them in half. Gently remove the cores.
- Place the prepared pears in the hot poaching liquid and simmer over a low heat for 15-20 minutes or until soft. Check them regularly to make sure they aren't overcooked. Once soft, remove the pears from the poaching liquid and set aside.
- To reduce your poaching liquid boil it over a medium heat for about 10-15 minutes. This will intensify the flavour and thicken it slightly.
- For the cream, whip the mascarpone with the maple syrup just until combined.
- For the crumble topping, preheat the oven to 180°C. Combine all the ingredients until the mixture form crumbs and bake them on a baking tray lined with baking paper for about 10-12 min.
- Serve your pears with the mascarpone cream, baked crumble, and reduced poaching liquid.
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