Poached pears are a failsafe dessert. They’re quick, they’re easy, and they’re bound to satisfy every time. You can dress them up or down, your guests will devour them regardless. To celebrate these reliable little beauties, I’ve put together four variations on the classic poached pear.
The first of these is a Lavender and fruit tea. The tea that I used is from my local fruit shop, and I’m not sure how widely available it is – this is what it looks like, if you’re interested. It’s got cranberry, apple, rosehip and hibiscus in it, but anything fruity and sweet enough will match the lavender perfectly.
This recipe is beautifully fragrant, it will fill your house with a fruity, flowery smell and you will want to gobble the pears up as soon as they’re off the boil. I don’t advise this though, because they hold their heat very well!
Serve whilst warm, with creamy vanilla icing and plenty of syrup spooned over the top.
Lavender poached pears:
Transfer mixture to a small saucepan (making sure you get all of the lavender buds and sugar transferred as well) and bring the mixture to a boil.
Once the mixture comes to a boil, reduce to a simmer and place the pears in. Simmer the pears for 10-12 minutes, until tender.
Remove the pears from the mixture and allow them to cool briefly before serving.
If you want to turn the left over mixture into a syrup, return it to the heat and boil it to reduce and thicken the mixture slightly.