This is a delicious easy recipe using the Beurre Bosc pears that are in season and lovely now. It’s ideal to make ahead for friends or a special family meal.

To reduce the kilo joules considerably use no added sugar lemonade instead of the water and skip the sugar. And it’s always amazing how small a serve of cream or ice-cream it needs to finish it perfectly.

Source Canberra Times Food and Wine magazine 9/4/14.

Poaching pears
This is a wonderful way to cook pears on the stove. It is quite a simple dish but the slow cooking in the syrup enhances all the natural flavours of the pear. Select firm but ripe pears.

4-6 beurre bosc pears

1 litre water

1½ cups raw sugar

1 cinnamon stick

6 whole cloves

2 tbsp lemon juice

Pour the water and sugar into a heavy duty saucepan and heat until the sugar is dissolved. Then add the cinnamon stick, the cloves and the lemon juice.

Peel the pears and slice in half. Remove the cores. If they are large, quarter them. Carefully place the pears into the saucepan and simmer for 20 to 25 minutes, until the pears are well cooked. Remove from heat and allow the pears to cool in the syrup.

The pears can then be served as a dessert with rich ice-cream or King Island cream.

The poached pears in syrup can be stored in the refrigerator for up to four days.