This long weekend was a reflection on Retro times in many more ways than one. In a small, sleepy coastal town in a bright aubergine holiday house with dear friends, after riding around in the afternoon haze on old Malvern Star bicycles I found it fitting to re-visit an old retro classic after an abundant feast, poached Pears.
Yes, poached pears have made it back in vogue and I am so glad they have as this is the perfect dessert on an autumn evening. I like to keep my pears on a window sill where they will get some sun for a couple of days after picking them up from the grocer. This helps to ripen them slightly which I think adds to the softer texture after poaching.
Red-Wine Poached Pears
You'll Need:
750ml/1 pint 7fl oz red wine
250g/9oz caster sugar
2 sprigs fresh thyme
1 cinnamon stick
1 vanilla pod, split
2 cloves
2 star anise
1 tsp freshly grated nutmeg
6 firm pears, peeled, but stalk on
250g/9oz caster sugar
2 sprigs fresh thyme
1 cinnamon stick
1 vanilla pod, split
2 cloves
2 star anise
1 tsp freshly grated nutmeg
6 firm pears, peeled, but stalk on
1. Place the wine, sugar and the herbs and spices into a pan over a medium heat and bring to the boil.
2. Reduce the heat to a simmer, then add the pears and poach for 20-30 minutes, or until softened, but still firm. (Turn the pears frequently to keep them covered with the wine.)
3. Remove the pears and set aside. Bring the poaching liquid back up to the boil and cook until the liquid is reduced to a syrup.
2. Reduce the heat to a simmer, then add the pears and poach for 20-30 minutes, or until softened, but still firm. (Turn the pears frequently to keep them covered with the wine.)
3. Remove the pears and set aside. Bring the poaching liquid back up to the boil and cook until the liquid is reduced to a syrup.
4. To serve, place a pear into the centre of each dish of six dishes. Serve with a dollop of crème fraîche or vanilla bean ice-cream. Dust with cinnamon powder.
The old Malvern Star bicycle at the local corner store;
