Poached Pears


Preparation info

  • Serves


    • Difficulty


Appears in

More Rhodes Around Britain

More Rhodes Around Britain

By Gary Rhodes

Published 1995

  • About

This is an easy recipe to follow using simple quantities of two parts water to one part sugar, for example, 600 ml (1 pint) of water to 225 g (8 oz) of caster sugar. The best pears to use are Williams which have a good sweet taste and texture.

The pears can be used for many dishes like the Chocolate and Pear Brûlée. They can also be made into a French classic, Poire Belle Hélène, which is poached pear with Vanilla Ice-cream and Chocolate Sauce. This dish eats and looks very good if served in a Tuile Biscuit basket. You could also use some poached pear in a knickerbockerglory glass layered with Vanilla Ice-cream, pecan nuts, Chocolate Sauce and finished with Toffee Cream. Now that is a rich pudding!