Description
These sherry-poached pears are tender, fragrant, and full of cozy flavor. They work beautifully as a warm dessert or room temperature treat.
Ingredients
Units
Scale
- 3 cups Old Brown Sherry
- 3 cups water
- 3 cups caster sugar
- 2 cinnamon sticks, broken
- 1 vanilla bean, split
- 6 pears, peeled and cored at the base
Instructions
- Grab a large saucepan and pour in 3 cups of Old Brown Sherry, 3 cups of water, and 3 cups caster sugar.
- Give it a little stir over low heat until the sugar is fully dissolved.
- Toss in 2 cinnamon sticks, broken up, and 1 vanilla bean, split open so the seeds can mingle with the liquid. Bring it to a gentle simmer.
- Peel 6 pears and carefully remove the hard core from the base so they’re ready to soak up all that sherry.
- Place the pears into the poaching liquid.
- Lay a circle of baking paper over the top, then cover with a lid to keep the steam in.
- Reduce the heat to low.
- Let the pears cook, covered, for about 40 minutes, turning them occasionally. You want them really tender, although NOT falling apart.
- Carefully lift the pears out with a slotted spoon and pop them into serving bowls.
- Spoon over some of that fragrant poaching liquid.
- Serve warm straight from the pan, or let them cool to room temperature.
- They also keep well, should you drop a couple into a sterilized jar and store them for later.
Notes
Created, prepared, tried, and tested by Julia
