Updated: May 20
I love chilled, poached pears for a Pesach dessert. Sweet, refreshing and delicate. Also easy to make. This is how to do it.
350ml kiddish wine
150g caster sugar
1 1/2 tablespoon lemon juice
pinch of salt
4 firm pears peeled (level the bottom of the pears so that they can stand)
1 tablespoon of orange rind
Pour wine, water, lemon juice, sugar and salt in a saucepan and bring to the boil. Bring the saucepan down to a simmer and place the pears inside.
Poach the pears for approximately 10 minutes. take care to turn them periodically so that they get an even color and texture.
Remove the pears once cooked and place upright on a plate.
Let the syrup boil a little longer until it thickens and reduces.
Garnish with orange rind.
Serve with creme fraiche and syrup.