Pears poached in perry with candied walnuts
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 500ml perry
- 150g caster sugar
- 2 strips of zest lemon
- 1 star anise
- 4 Red Williams pearshalved and cored
- 250ml double cream
- 1 tsp vanilla bean paste or extract
CANDIED WALNUTS
- 50g caster sugar
- 50g walnut halves
- 2 tbsp salted butter
Nutrition: per serving
- kcal785
- fat48.5g
- saturates25.7g
- carbs72.9g
- sugars72.8g
- fibre4.7g
- protein3.7g
- salt0.2g
Method
step 1
Put the perry, sugar, lemon zest and star anise into a pan and heat to dissolve the sugar. Bring to a gentle simmer and add the pear halves. Simmer very gently for 30-40 minutes or until the pears are tender.
step 2
To make the candied walnuts, put the sugar into a pan and heat gently to dissolve. Heat until light golden then stir in the walnuts and butter. Line a tray with baking paper and tip the nuts onto it, keeping them as spaced out as possible to avoid clumping. Cool completely, then roughly chop.
step 3
Carefully remove the pears with a slotted spoon onto a plate, then turn up the heat and reduce the liquid until syrupy.
step 4
Pour the cream into a bowl with the vanilla and whip to soft peaks.
step 5
Add the pears back into the pan, spoon over the syrup and reheat for a minute. Spoon onto a plate with some of the chantilly cream, a sprinkling of candied walnuts and a drizzle of the syrup.
