I love eating pears as much as I like eating many other fruits. I like them skin on in all its raw glory, or skin off and poached in many ways. However, even though I love my pears, we don’t actually eat it all that often. Strange isn’t it?
Perhaps it’s because I leave it in the fridge and other ingredients pile up in front and then it gets neglected, or because maybe someone else in the house doesn’t like them as much. Whatever it is, I’ve decided to eat them more. After I made this poached pears recipe, at the very least, Yuye’s dad has a new appreciation. His diabetes though prevents him from eating too much sweet stuff and he can only eat a few mouthfuls of this delicious dessert at a time.
Four pears in this recipe really wasn’t enough. They disappeared within a matter of hours and we were all craving for more. Next time, doubling the recipe might be in order.
I used Marsala as part sweetener and to add that extra layer of flavour. Along with a dark blend of tea (I used a Dilmah loose leaf red tea), the colours and flavours really remind me of the current season – Autumn. Not dark enough or spiced enough to be Winter but just the right amount to be a bit warming.
You can eat these pears warm, cold and with or without cream/ice cream. You can even dip them in some melted chocolate. However you like to eat them, I’m sure they will bring a smile to your face.
On another note, Yuye and I bought a kitten today. Our new addition to the family is a big bundle of joy. Still young and curious, every little noise and string will get its attention. Those wide eyes and slender body makes me squirm. It’s a ginger/white tabby called Nemo that we picked up from the animal shelter (RSPCA) and I’m so glad we did. You might see a few photos of him on the blog soon. 😀
In the mean time, go and make some poached pears and look up some cat videos or something. 😉
- 4 large pears, peeled
- 3/4 cup caster sugar
- 1 vanilla bean, split in half
- 3/4 cup Marsala wine
- 20g loose leaf red or black tea
- 2 cups water (or more for poaching)
- Make a pot of strong tea using the 2 cups of water, leaving the leaves in the water for a bit longer to extract flavour
- Add the vanilla bean, sugar, Marsala and brewed tea to a medium to large pot. Heat on high tea for a few minutes while stirring to dissolve the sugar and mix the flavours.
- Carefully place the pears into the poaching liquid. Make sure the pears are just covered with the poaching liquid, if not, add a bit more water or tea.*
- Cook on medium to high heat for around 20-30 minutes or until the pears are just cooked**
- Carefully remove the poached pears from the liquid when they are done and set aside. You can cook the sauce down for a further 15 minutes or so but I didn't want to wait so just added the poaching liquid to the pears as is. They tasted just great anyway.
- Serve pears with extra poaching liquid/sauce. You can choose to serve with cream or ice cream as well.
- *If the pears are quite large, cut them lengthwise down the middle
- **Insert a knife or skewer into the pears and if it goes in easily, they are done.
- If your pears are very ripe and soft, reduce the cooking time, or else they might turn to mush.