Poached Pears Recipe with Chantilly Cream and Candied Walnuts

Pears poached in perry with candied walnuts

  • serves 4
  • Easy

Want an impressive dinner party dessert for four? Check out our easy pear recipe poached in perry, served with chantilly cream and topped with crunchy candied walnuts

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*This recipe is gluten-free according to industry standards

Ingredients

  • perry 500ml
  • caster sugar 150g
  • lemon 2 strips of zest
  • star anise 1
  • Red Williams pears 4, halved and cored
  • double cream 250ml
  • vanilla bean paste or extract 1 tsp

CANDIED WALNUTS

  • caster sugar 50g
  • walnut halves 50g
  • salted butter 2 tbsp

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.

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Nutritional Information

  • Kcals 785
  • Fat 48.5g
  • Saturates 25.7g
  • Carbs 72.9g
  • Sugars 72.8g
  • Fibre 4.7g
  • Protein 3.7g
  • Salt 0.2g
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