Poached pears with fleur de sel caramel sauce

Poires pochées au caramel et à la fleur de sel

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      40 min

Appears in
New Bistro

By Fran Warde

Published 2009

  • About

This recipe is simply divine, believe me! I love the caramel sauce and the pears poached in a vanilla syrup, all topped with a few chopped hazelnuts. Christopher serves his with a scoop of pear sorbet — but I love it on its own.


  • 500 ml (18 fl oz) water
  • 500 g (1


Place the water in a pan with the sugar and vanilla pod and heat until a syrup is formed. Carefully place the pears in the syrup and put a round of greaseproof paper on top of them weighted down with a wooden spoon — this helps to keep the pears submerged in the syrup. Simmer the pears for 20 minutes, then remove from the heat and leave to cool in the syrup.

To make the caramel sauce, g