Clove, Ginger & Vanilla Poached Pears
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
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 :)