Poached Pear with Tarragon Cream

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

A savoury dessert for those without an oversweet tooth.


  • 2 large firm pears
  • 10 fl oz (300 ml) stock syrup
  • 4 drops green colouring
  • 4 puff pastry crescents to decorate

For the tarragon cream

  • 1 egg, lightly beaten
  • 2 tablespoons caster sugar
  • 3 tablespoons tarragon vinegar
  • Salt and pepper
  • 5 fl oz (150 ml) single cream


Peel, core and halve the pears and poach lightly in the syrup for a few minutes. Add the colouring and leave to cool in the refrigerator.

To make the tarragon cream, place the egg in a small bowl over a pan of simmering water. Add the sugar and vinegar and continue to simmer until thick, stirring occasionally. Season to taste. Lightly whip the cream, and add to the vinegar mixture.

To serve, slice and fan the pears on to a plate. Decorate with the tarragon cream and pastry crescents.