Perfect Poached Pears

  1. In a deep-sided pan, heat the apple juice or apple cider and the sugar together on a high heat with the bay leaves, the vanilla bean and seeds, the cloves and a few strips of peel cut from the lemon or orange.
  2. Cook for 5 minutes, or until the sugar has dissolved into a light, thin syrup.
  3. While thats happening, carefully peel the pears so they look beautiful, leaving their stalks on if you can.
  4. Take the pan off the heat and sit the pears inside, taking care not to splash the hot syrup but making sure the pears get covered.
  5. Scrunch and wet a piece of parchment paper and place it on top of the pears, forming a sort of lid, so they are completely covered.
  6. Turn the heat down to low and simmer slowly for about 20 minutes, or until the pears are lovely and soft but still holding their shape nicely.
  7. To test whether theyre done, just poke one with a small knife until you hit the core if the knife slides in easily, theyre good to go.
  8. Carefully move the pears to the middle of a cute serving platter using a slotted spoon, and just pop in the oven at the lowest temperature to keep warm.
  9. Turn the heat under the pan up to high and reduce the syrup down for 30 minutes, or until its just thick enough to coat the back of a spoon.
  10. Stir it occasionally to make sure it isnt catching.
  11. At this point, add the brambles and cook for 5 minutes, or until the syrup turns an amazing color.
  12. To serve, take the platter out of the oven and carefully pour the syrup all over the top of the pears.
  13. Blob some clotted cream, whipped cream or ice cream on the side, then put right in the middle of the table.

apple juice, sugar, bay leaves, vanilla bean, cloves, lemon, raspberries, custard

Taken from www.foodrepublic.com/recipes/perfect-poached-pears-recipe/ (may not work)

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