Poached Pears with Blackberry, Bay & Cardamon
Poaching of fruit is one of the simplest ways to cook and retain the maximum flavour and food value. The secret lies in cooking at a gentle temperature just below boiling point.
Saffron is a very delicate spice with a wonderful yellow colour. It gives fruit a unique flavour and is delicious not just with pears, but also with apples, plums and great low cost fruits.
100g/4 oz Blackberries
2 Bay Leaves
4-5 Cardamon Pods Crushed
275ml / 1/2 Pint Water
4-6 Ripe Pears
Sprinkling of Sloe Gin, Port or Elderberry Cordial
Ice Cream or Natural Yoghurt
- Place the water, bay and sugar in a saucepan and bring to the boil to dissolve the sugar.
- Peel and core the pears.
- Add the pears to the saucepan and poach very gently over a low heat until they show signs of softening. Remove the pan from the heat and allow to cool.
- Add the blackberries, cardamon and elderberry cordial.
- Use to decorate the pavlova mixing the reduced liquid with the low fat yoghurt or cream.