Poached pears are a refreshing, simple yet elegant dessert. Somewhat refreshing, they make a lovely light end to a meal served with spiced ginger biscuits or would be great served for brunch with some soft goats cheese. What's even better is that they can be super quick as you can make these pears in advance and preserve them in the sugar syrup and alcohol, stored away until you need them.
6 small pears (it's better to use harder pears otherwise they will be too soft once poached)
4 tbsp clear honey
4tbsp brown sugar
1 strip each of orange and lemon peel
Juice of 1/2 lemon
2 sprigs rosemary
4tbsp stem ginger syrup (from a jar)
Peel the pears, leaving the stalks and place them into a small pan so that they fit tightly.
Add enough water to cover the pears and then add the honey, sugar, orange and lemon peel and lemon juice.
Bring to the boil and simmer gently for about 20-25 minutes until the pears are tender when tested with a sharp knife. Then leave the pears to cool in the syrup.
Carefully lift the pears from the pan into a big sterilised jar and add the rosemary and fruit peel to the jar as well. Return the syrup to the heat and bubble over a medium heat until reduced by half. Then allow the syrup to cool again and then stir in the brandy and ginger syrup.
Pour this mixture over the pears in the jar, making sure they're completely covered.
Seal the jar and keep in a cool dark place or in the fridge until ready to serve.