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.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
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.
ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
Check out my other recipes
Rhubarb and Blueberry Jam
This is a great recipe if you have some leftover rhubarb in your garden, in addition to some fresh blueberries, available now in most supermarkets if you don’t grow them. It’s the kind of thing you can throw together late one evening, as it only requires the occasional stir. You can then leave it to…
Caramelised Red Onion Dip
This is the perfect time of year to be experimenting with cold and light food. Easy items that you can store in the fridge and eat over a few days as the mood takes you. Dips are great for outdoor eating. You can put a selection of homemade dips on the table on any occasion,…
Roasted Asparagus, Basil and Walnut Pesto Served with Baby Potatoes and Broad Beans
You can get asparagus imported all year round in most supermarkets, but British asparagus has its growth season between May and July, with early appearance often at the end of April. Now is the perfect time to make use to these green spears in your everyday cooking. My choice for this recipe was to roast…
Asparagus, Mushroom and Leek Pastries
April 23rd marks the start of asparagus season and we are now starting to see British asparagus appear on the shelves. Young asparagus is a thin and tender vegetable that is perfect for cooking a variety of dishes. It cooks quickly, so you must keep an eye on it. The more mature plant is thicker…
Vegan Meatballs in Tomato Sauce
What is it about a plate of plump vegan meatballs in a rich tomato sauce, nestled comfortably on a soft pillow of spaghetti that is so satisfying even before a single mouthful is taken? It is a dish where even the sight and smell of it has its own umami. It creates thrilling anticipation from…
Vegan Enchiladas
To veganise something like Enchiladas now is incredibly easy with the variety of ingredients available in most supermarkets. For this one I have used fresh vegan mince, along with mushrooms and onions for the chilli base. Don’t worry if you don’t like eating vegan mince, you can always substitute this chilli for my Sweet Potato,…
Spanish Lentils with Vegan Chorizo and Black Pudding
I first tried this dish about 25 years ago, when my Spanish girlfriend made it for me in a bedsit we shared in North London back in the mid-nineties. It was cooked on one of those old Baby Belling stoves that you would often see in bedsits back in those days (they might still have…
Vegan Fudge Cookies
We’ve been enjoying packets of vegan fudge in our house for quite a while now and a recent conversation with my wife got me thinking about how great it would be to have the fudge in a cookie, just like it was chocolate chip. This recipe is the product of that discussion: a very simple…
20
20
20
20
Pingback: Vegan and Gluten-Free Forest Fruit Chocolate Cake - Richard Church UK