spiced poached pears with orange crème fraîche

Updated: Sep 5, 2019


2 beurre bosc pears

1 litre water

1 cup brown sugar

6 cloves

1 cinnamon quill

2 star anise

4 cardamom pods

1 tbsp honey

1 vanilla bean

crème fraîche

200g crème fraîche

3 tbsp caster sugar

1/2 orange juice and zest


in a pot add the water, spices, honey, brown sugar, vanilla and bring to the boil

peel the pears and add to the liquid, they should be submerged in enough water to cover them, lower to a simmer and poach the pears for 45 minutes

take two ladles of the syrup and reduce in a separate pot until syrupy in consistency

blend the crème fraîche, caster sugar, orange juice and zest until thickened

serve the pears with a few tablespoons of the syrup and a dollop of the orange crème fraîche