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Poached Pears
- Serves
6
- Difficulty
Easy
Published 2008
Although cooking an unripe pear will make it soft, I suggest you start off with one that is ripe and tasty to begin with. Any variety will do. The pear must be soft with a silky syrup to coat your throat with spicy sweetness. A good pear is so simple to achieve and I would far prefer to eat a tinned pear than any home-poached bullet that shoots into your lap when a spoonful is attempted.
Ingredients
Method
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