• - 4 ripe pears, halved lengthwise and cored
  • - Juice of 1 lemon
  • For the Fruit Coulis
  • - 8 ounce mixed unsweetened berries (thawed if frozen)
  • - Sprig of fresh red currants or mint leaves, to decorate
  1. Arrange the pears in a large shallow-based pan, with the cored side facing down, in a single layer. Mix the lemon juice with enough cold water to cover the pears. Bring to a boil, lower the heat and simmer gently for 5-10 minutes. The timing depends on the variety and the ripeness of the pears that you use. They should remain quite firm, but soft enough to get a dessert fork through. Transfer the poached pears to 4 serving plates and leave aside to cool. Meanwhile, make the coulis. Puree the mixed berries in a blender or food processor, then push the mixture through a fine sieve in order to remove the seeds. Spoon or pipe the coulis around the pear halves and decorate with a sprig of fresh red currants or mint leaves before serving.