I just adore pears. Cute butt shapes and so many ways to prepare them. They are delicious with game, paired with elderberries and quinces for jam , poached or simply eaten out of hand.
My pear tree had very little water and a lot of sun this summer and proudly presented me with seven (wow!) ripe pears. Here’s the recipe how I poached them with some lovely spices for my birthday lunch.
poached pear with vanilla and cinnamon
6 pears (Williams or Conférence)
1l red wine
1-2 sticks cinnamon
1/2 vanilla pod
Put the sugar and the wine into a heavy saucepan and heat until the sugar has dissolved. Bring to a boil, then turn the heat to low.
Peel the pear leaving the stalk on.
Add the pears , the cinnamon and the vanilla pod.
cover with a lid and bring again to a boil. Turn the heat right down and simmer for 30 minutes. Let the pears cool.
Serve with vanilla ice cream or panna cotta and a drizzle of the poaching liquid.