- Cooking Time: 15 to 20
- Servings: 4
- Preparation Time:
- 4 ripe beurre bosc pears
- 4 cups water
- 2 tbsp lemon juice
- 1 1/2 cups sugar
- 1 vanilla bean
- 1″ (2.5cm) length of fresh ginger, finely sliced
- 2 cloves
- Ice cream or custard, to serve
- Prepare the pears by leveling the bottom so they can stand upright, then peel (but make sure to leave the stems intact).
- Submerge the pears in a bowl of water with the lemon juice to stop discoloration, then set aside for now.
- Cut out a circle of baking paper the same size as the mouth of your pot.
- Meanwhile, pour the water, sugar, ginger and cloves into a pot with high sides, then split the vanilla bean and scrape out the seeds and add them and the pods to the water.
- Place the pot over medium heat and bring to the boil, occasionally stirring till the sugar has completely dissolved.
- Once the sugar has dissolved, add the pears cover them with the circle of baking paper then reduce the heat to a simmer and leave for 15-20 mins, or till they can be poked through to the centre quite easily with a fork.
- Carefully remove the pears and set them onto a dish to cool, then strain the poaching liquid into a container and leave to cool separately.
- Once both the pears and the poaching liquid have cooled, the pears can be stored in the liquid in the fridge till needed.
- Plate each of the pears separately, spoon a little of the poaching liquid over the top and serve with some custard or ice cream of your choice :)