poached pears

Poached Pears with Blueberry Compote

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

Poached Pears with Blueberry Compote

Prep Time 15 mins
Cook Time 25 mins
Chilling Time 3 hrs
Servings 6

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.

    _MG_2822-77

    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

    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…

    Potato, Courgette and Leek Gratin

    With the products available now, a traditional gratin is very easy to turn into a vegan meal. Having good quality alternatives to butter, milk, cream and cheese are essential to giving the gratin its uniquely rich flavour. Thankfully, all of these are now easily obtainable in most supermarkets, giving us the option of having a…

    Aubergine Parmigiana

    The first thing you will notice when you look at this recipe for vegan Aubergine Parmigiana is that I haven’t used any vegan parmesan cheese. This was a personal choice because I thought the cheese I was using (vegan Cathedral City) had an intense enough flavour that I didn’t need it. That doesn’t mean that…

    Sweet Potato, Lentil and Bean Chilli

    This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…

    Mini Vegan Chicken and Courgette Pies

    This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…

    Please follow and like us:
    error20
    fb-share-icon20
    Tweet 20
    fb-share-icon20

    One thought on “Poached Pears with Blueberry Compote

    Leave a Reply