Ingredients
720ml dry red wine
70g brown sugar
2 star anises
1 tspn black peppercorns (whole)
20g young ginger root peeled and sliced thinly
2 rosemary sprigs
660g packham pears Cored but stalk left intact
40ml Verjuice
50g unsalted butter softened
2 tbspn crystallised ginger
240ml mascarpone
To Serve
1 tbspn crystallised ginger
1 tspn nasturtium petals
720ml dry red wine
70g brown sugar
2 star anises
1 tspn black peppercorns (whole)
20g young ginger root peeled and sliced thinly
2 rosemary sprigs
660g packham pears Cored but stalk left intact
40ml Verjuice
50g unsalted butter softened
2 tbspn crystallised ginger
240ml mascarpone
To Serve
1 tbspn crystallised ginger
1 tspn nasturtium petals
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Methods
1
Combine the wine, sugar, star anise, black peppercorns and sliced ginger into a saucepan over a medium heat. The pan should be small enough to just fit the number of pears you are poaching.
2
Simmer, stirring occasionally for two minutes or until the sugar has dissolved.
3
Peel the pear and remove the core from the bottom, being careful to leave the stalk intact. Brush immediately with Verjuice to prevent any discolouring.
4
Stuff the base of the pears with the butter and crystallised ginger.
5
Add the pears to the wine and bring to just about to boil. Reduce the heat to low and simmer, turning occasionally for about one hour or until the pears are tender. Remove from the syrup with a slotted and spoon and transfer to a medium heat proof bowl.
6
Bring the reserved syrup to a boil. Cook until syrup has thickened and reduced to about a third. Pour the syrup over the pears and set aside to cool.
7
Place the pears in the fridge to chill, turning the pears at intervals to make sure they are fully coated in the syrup.
8
Serve with mascarpone and chopped crystallise ginger and nasturtium petals.
1
Combine the wine, sugar, star anise, black peppercorns and sliced ginger into a saucepan over a medium heat. The pan should be small enough to just fit the number of pears you are poaching.
2
Simmer, stirring occasionally for two minutes or until the sugar has dissolved.
3
Peel the pear and remove the core from the bottom, being careful to leave the stalk intact. Brush immediately with Verjuice to prevent any discolouring.
4
Stuff the base of the pears with the butter and crystallised ginger.
5
Add the pears to the wine and bring to just about to boil. Reduce the heat to low and simmer, turning occasionally for about one hour or until the pears are tender. Remove from the syrup with a slotted and spoon and transfer to a medium heat proof bowl.
6
Bring the reserved syrup to a boil. Cook until syrup has thickened and reduced to about a third. Pour the syrup over the pears and set aside to cool.
7
Place the pears in the fridge to chill, turning the pears at intervals to make sure they are fully coated in the syrup.
8
Serve with mascarpone and chopped crystallise ginger and nasturtium petals.
