To me, winter is for warming desserts. Spiced poached pears are perfect and served with the syrup make for a great ending to a meal.
During the week my breakfast consists of 2 apples. I might change this for other fruit in season. But I always start my day like this. Last week Dave and I went out for lunch. We ordered a bowl of pea and ham soup each. It was a huge portion and came with a slice of toast. I had an appointment at 14h00 and went to gym after that. Usually the first thing I do when I get back from training is have a snack of some sort. This is to fill the gap between exercise and pre-dinner snacks. But I was not hungry when I got home, and so I didn’t have anything to eat. Dave got home and prepared our usual platter. We sit down with a whisky and nibble on pickled onions, pickled cucumbers, cheese and/or biltong.
Today’s inspiration ♥ Recipe For Spiced Poached Pears ♥ can be found on Lavender and Lime Click To Tweet
Some nights Dave adds crackers with a topping to the choice. No sooner had he placed it in front of me that I ate my way through my half of the pickles, and the crackers. I mentioned how hungry I must have been and had one piece of cheese before getting up to feed the dogs. By the time I got back, Dave had finished the cheese, leaving me with a little bit of space in my tummy. I made dinner, snacked on fresh green beans and put dessert on to cook. Spiced poached pears were the perfect way to end our meal, and left me feeling quite satisfied. Which fruit do you like to poach?
Click on the links for conversions and notes.
- 300mls red wine
- 300mls freshly squeezed orange juice, reserve 3 of the orange shells, and the zest from 1 orange
- 45mls ginger honey
- 2 cinnamon sticks
- 8 whole cloves
- 6 cardamom pods, crushed
- 2 pears, peeled, cored and cut in half, lengthwise
- 5 dried figs, thinly sliced
- Place the wine, orange juice, orange shells, honey, cinnamon, cloves and cardamom into a large saucepan
- Bring to the boil and reduce the temperature and leave to simmer for 5 minutes
- Remove the orange shells, squeezing the juice out into the poaching liquid
- Add the pears and figs and cover, leaving to simmer for 40 minutes
- Strain to remove the fruit, reserving the poaching liquid and discarding the spices
- Pour the liquid back into the pan and bring to a boil
- Leave to reduce until thick
- Pour over the fruit and serve, together with the orange zest