Unfortunately we made a slight mistake in our Autumn 2012 edition of Nourish and forgot to add the amount of sugar in the ingredients for this beautiful recipe. Sorry about that! So here it as it should be, enjoy.

4 poached pears, cut in half
ready-made flaky pastry (I used Paneton which is available from good food stores like Dante’s Fine Foods and Trader Jack’s)
50g soft butter
¼ cup sugar
½ cup ground almonds
1 tsp vanilla extract
2 egg yolks

To make the frangipane beat the butter and sugar together before adding the egg yolks and vanilla, then fold in the ground almonds. Cut a rectangle of pastry out and lay this on a lined oven tray. With a knife score a 1cm border around the pastry. With a fork prick the area inside the border before spreading this with the frangipane mixture. Place the pears face down on the frangipane and bake in a pre-heated 180°C oven for 20-25 minutes.

Poached Pears

Poaching pears is very easy and the results are an elegant dessert, perfect for autumn dining. You can poach them in a simple sugar syrup flavoured with cinnamon, vanilla or star anise or you can add wine to the syrup to add another dimension. Serve them warm with ice cream or cold with a little vanilla mascarpone. Or create a wonderful tart with them.

Red Wine Poached Pears
4 pears, peeled and cored (I used Beurre Bosc)
2 cups red wine
cinnamon quill
½ cup sugar
peel of ½ a lemon

Heat all the ingredients, except the pears, in a medium pot until the sugar has dissolved. Add the pears, poaching them for around 10 minutes or until they are tender (this will depend on how ripe the pears were to begin with). When cooked turn off the heat and allow the pears to cool in the poaching liquid.

Before serving the poached pears, remove them from the liquid and return this to the heat. Reduce the liquid by half to create a wonderful sauce to pour over your dessert.

Elderflower Poached Pears
4 pears, peeled and cored (I used Beurre Bosc)
1 cup Elderflower Cordial
1 cup water
cinnamon quill
¼ cup sugar
peel of ½ a lemon

Follow the same instructions as above.

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