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Poached Pear with Tarragon Cream
- Serves
4
- Difficulty
Easy
By Keith Floyd
Published 1988
A savoury dessert for those without an oversweet tooth.
Ingredients
2 10 fl oz 300 ml - <
Method
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.
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