Made poached pears today for dessert. A terribly simple recipe, from my favourite cookbook The Food I Love by Australian chef Neil Perry.
Mix 500ml of sweet white wine, 100g of caster sugar, 350 ml of water, zest of 1/2 lemon, and heat up slowly until sugar is dissolved. Add 4 pears in and simmer for about 15 minutes until soft but still firm. Cool in the poaching liquid. Drain the pears and cut to serve, with a scoop of fruit sorbet. Yums!
N.B. Do not use the Chinese pears (or li). Must use angmoh pears for this dish.
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