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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