• Sam Dins

Vanilla Poached Pears

Round two of the Autumn Collection - poached pears. It's lovely to have these with ice cream, custard or put into an almond tart or danish.


15 pears

600ml water

400g caster sugar

1 tbsp Heilala vanilla paste

1 lemon


Half fill a decent sized bowl with water and squeeze in the lemon. Put the lemon halves in there as well after squeezing.

Peel the pears and place in the acidulated water. While they are hanging out, place the 600ml of water with the sugar and vanilla into a pot that is big enough to house the pears.

Cover with a cartouche and bring to a simmer. Simmer the pears for 8-10 minutes then check to see how they are doing. They should be starting to soften but still be firm. When they have reached this state, turn off the heat and leave to cool. The residual heat will do the rest of the work.

Once the pears have cooled to room temperature, place in sterilised jars and chill in the fridge.

Warm them up and serve them with some icecream or custard. Dabble in a bit of pastry and make a classic pear and almond tart. Chop them up and mix them in with some porridge or muesli. They are good to have on hand for all sorts of treats.

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