Let me say this right from the start: These babies are better if you eat them the day after you make them. There, now I’ve said it, you can feel free to ignore me. Nobody will judge you here.
At the very least you want to let it all go cold, so a couple of hours in the fridge is a must. Chilling time aside, poached pears are easy to cook and make you look like a diva in the kitchen. There is no bad side here.
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Poached Pears with Blueberry Compote
Ingredients
Gluten Free
For the Poached Pears
- 6 pears peeled with stalks still on
- 1 Litre apple juice
- 500 ml cold water
- 250 g sugar
For the blueberry compote:
- 350 g frozen blueberries fresh is also fine
- 150 g sugar
- 2 tbsp lemon juice.
Instructions
- Pour the apple juice and water into a deep saucepan big enough to fit your 6 pears. Bring the liquid to a gently simmer and then pour in the sugar. Stir and simmer for 5 minutes to allow the sugar to dissolve then gently place in your pears. Be very careful not to let the liquid splash as it will burn. Gently simmer the pears for 25 minutes or until you can put a sharp knife into one and it feels soft.
- While the pears are simmering, place the blueberries, sugar and lemon juice into a smaller pan and bring these to a gentle simmer. Cook for 15-20 minutes, stirring occasionally, until the compote easily coats the back of a spoon. Once done, remove from the heat and allow to cool in the pan.
- As soon as the pears are cooked, turn off the heat and allow these also to cool, still in their syrup, in the pan. It will be about an hour before you can put them in the fridge. When everything is cool enough, transfer to suitable containers and store in the fridge for at least a couple of hours but preferably overnight. To serve, stand a pear upright on a small plate and spoon some compote over the side. You can also add a little vegan cream with these if you like.
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