Poached pears with fruit mince stuffing Recipe

 
Poached pears with fruit mince stuffing Recipe
    Ingredients

    8 firm pears, such as beurre bosc or Packham, peeled, cored (stalks intact)
    1 lemon, halved
    500g caster sugar
    1 cup (250ml) white wine
    1 cinnamon quill
    1 vanilla bean, split, seeds scraped
    300g good-quality fruit mince (see note)
    1/4 cup (30g) toasted walnuts, chopped
    Brandy custard or thick cream, to serve (optional)


Poached pears with fruit mince stuffing Recipe
    Method

    Step 1

    Rub the pears with the cut side of 1 lemon half. Slice remaining lemon half.
    Step 2

    Place sugar, wine, cinnamon, vanilla pod and seeds, lemon slices and 3 cups (750ml) water in a pan over low heat, stirring to dissolve sugar. Add pears and cover surface with a piece of baking paper cut to fit. Poach pears for 10-15 minutes until tender (this will depend on the ripeness of the fruit). Remove pears from pan and drain on paper towel. Return poaching liquid to medium-low heat and cook for 8 minutes or until reduced to about 11/2 cups (375ml). Strain and cool.
    Step 3

    Place fruit mince and walnuts in a bowl and stir to combine. Using a teaspoon, firmly pack pear cavities with fruit mince mixture. Transfer pears to a serving platter and pour over syrup. Serve with brandy custard or thick cream, if desired.

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12/24/2015 07:45:00 PM