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



  1. Place the water, bay and sugar in a saucepan and bring to the boil to dissolve the sugar.
  2. Peel and core the pears.
  3. 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.
  4. Add the blackberries, cardamon and elderberry cordial.
  5. Use to decorate the pavlova mixing the reduced liquid with the low fat yoghurt or cream.