Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Pears poached in perry with candied walnuts
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 500ml perry
- 150g caster sugar
- 2 strips of zest lemon
- 1 star anise
- 4 Red Williams pears, halved and cored
- 250ml double cream
- 1 tsp vanilla bean paste or extract
CANDIED WALNUTS
- 50g caster sugar
- 50g walnut halves
- 2 tbsp salted butter
Method
- STEP 1Put 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 2To 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 3Carefully remove the pears with a slotted spoon onto a plate, then turn up the heat and reduce the liquid until syrupy.
- STEP 4Pour the cream into a bowl with the vanilla and whip to soft peaks.
- STEP 5Add 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.
