Pears in Perry

Pears in Perry

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

Poaching pears in their own alcohol, Perry, makes sense – I’m not sure why I didn’t think of it before Matthew Fort gave me the idea. You can serve the pears with clotted cream or ice cream, or with blackberries and blackberry rippled cream as I have here.

Ingredients

Quantity Ingredient
4 firm pears
500ml perry
4 cloves
a small piece cinnamon stick
6 black peppercorns
2 tablespoons caster sugar
a couple of handfuls blackberries, (optional)
ice cream, to serve
or clotted cream, to serve

Method

  1. Peel the pears, leaving the stalks intact, and cut a thin sliver off the base of each one so they will stand upright.
  2. Put the Perry, cloves, cinnamon, peppercorns and caster sugar into a heavy-based saucepan and add the pears. Lay a piece of greaseproof paper over the fruit. Bring to a simmer and poach gently for about 45 minutes until the pears are soft and tender but still holding their shape.
  3. Lift out the poached pears, using a slotted spoon, and set aside on a plate.
  4. Continue to simmer the liquor in the pan until it has reduced by about two-thirds and thickened. Return the pears to the liquor and leave to cool.
  5. To serve, stand each pear in a deep serving plate and spoon over some of the reduced liquor. Add a few blackberries, if using, and a scoop of clotted cream or ice cream.
Tags:
Hix Oyster & Chop House
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