Gordon Ramsay\'s Great British Pub Food

Pears poached in perry

This is an easy yet elegant dessert that can be prepared in

advance. In fact, we generally poach our pears a day ahead

to give them t ime to macerate and take on the flavours

and aromas of the spiced syrup. For a dinner party, take

the pears out of the fridge as you serve your starter, and

they'll be at room temperature when it's time for dessert.

Except for the pears, put all the ingredients into a saucepan in which
the pears will fit snugly. Bring to a simmer and cook for 10 minutes
to melt the suga r and allow the syrup to thicken slightly. (Don't
worry if the perry froths up vigorously. The liquid will clear as it
continues to simmer.)

Peel the pears, leaving the stalk intact, and lower them into the pan,
making sure that they are covered by the syrup. Poach for '5-20
minutes until t .fruit is tender when pierced with a small knife. Take
the pan off the ht:.a+ and transfer the cooled pears to a bowl, using a
slotted spoon.

Return the pan to the heat and boil the poaching liquor steadily until

it has reduced and thickened to a syrupy sauce. Pour this over the

pears to coat.

Serve the pears warm or at room temperature, with vanilla ice cream

or pouring cream.

SERVES 4

4 firm but ripe pears

70om1 perry (pear cider)

100g caster sugar

2 cinnamon sticks

8-10 cloves

2 star anise

1/2 tsp black peppercorns

TO SERVE

good-quality vanilla

ice cream or pouring

cream

PUDDINGS 239