There are certain things that are just so easy to make and I don’t make them often enough. What I love most about poached pears is that you can sort of improvise with what you have on hand, there are so many flavor combinations that would make a lovely poaching liquid, that the possibilities seem endless.
I’m a major spice hoarder and after going through a few of my hidden Indian spice stashes, I settled on chai inspired flavors. Star anise, cardamon, black cardamon, cinnamon, red chili pepper I have to say it was very spontaneous and sometimes its that spontaneity that makes things turn out extra good.
Spicy Poached Pears – Serves 2
2 firm bosc pears
2 cups sugar
2 cups water
juice of 2 lemons
zest of 1 lemon
1 black cardamon pod, crushed
6 green cardamon pods, crushed
1 – 1/2 whole star anise
1 stick cinnamon
1/2 teaspoon plus a pinch of dried red pepper
Place some cold water into a bowl and squeeze the juice of 1 lemon into it, this will keep your pears from oxidising and turning brown while you get the poaching liquid together. With a potato peeler remove the skin from the pears, cut in half and scoop out the core with a small spoon and immediately place in the acidulated water.f you’re feeling a bit fancy, you can take a dry paper towel and gently rub the surface of the pears if you want them to appear perfectly smooth.
In a large pot or deep pan combine the sugar with the 2 cups of water, juice of the remianign lemon, zest, black cardamon, greem cardamon, star anis, cinnamon stick and red pepper. Bring this up to a simmer amking sure that all of the sugar has disolved before placing your pear halves gently in the liquid to poach. Keep at a bare simmer, you want to be careful not to let the liquid boil too much as you want the pears to remain whole.
Poach for 20 minutes or until a knife is easily inserted. Once the pears are soft remove them from the poaching liquid and set aside to cool before serving.
To serve arrange the halves on 2 plates and sprinkle the remaining pinch of red pepper over the top. I served mine with a small spoonful of prune yogurt, but you could also reduce the poaching liquid to a syrup and spoon it over the top.
