38 The Times Magazine
POACHED PEARS WITH
APPLE AND CINNAMON
Serves 6
I love puds that can be made
ahead for when friends are
coming round. Serve this as
a fresh alternative to another
creamy indulgent pudding.
- 1 litre apple juice
- 150g caster sugar
- Finely grated zest and
juice of half a lemon - 2 cinnamon sticks
- 6 ripe but firm pears
- Crème fraîche, to serve
- Measure the apple juice,
half the sugar, the lemon zest
and juice and the cinnamon
sticks into a deep saucepan.
Bring up to the boil, stirring
so the sugar dissolves. - Peel and halve the pears
lengthways through the stem.
Carefully scoop out the core
using a teaspoon or small knife.
Add the pears to the poaching
liquid, cover with a lid and
simmer gently for about
15 minutes, or until tender. - Remove from the heat and
leave to cool slightly in the
poaching liquid for 15 minutes. - Spoon the pears into a serving
bowl. Add the remaining 75g
sugar to the liquid in the pan and
bring to the boil. Let the liquid
reduce over a high heat until it
has a slightly syrupy consistency
and has reduced to about 500ml.
Pour over the pears and leave
to cool completely. - Serve at room temperature
with crème fraîche.
MARY CHRISTMAS!
Five easy festive desserts by Mary Berry
MARY’S TIP- Can be made up
to 6 hours ahead.