Vanilla Poached Pears

Vanilla Poached Pears | SERVES 6

Poached pears can be enjoyed on their own or served with panna cotta, cake, or ice cream.

• 2 2/3 cups (630 ml) water
• 1 1/4 cups (240 g) demerara sugar
• 6 small pears (like Forelle), firm but ripe
• 1 vanilla bean, split and seeded
• 1 cinnamon stick

1. Make a cartouche from a piece of parchment paper (see page 76).
2. In a medium saucepan over medium heat, bring the water and sugar to a boil, stirring until the sugar is completely dissolved.
3. Meanwhile, peel the pears with a vegetable peeler, keeping as much of the pear’s natural shape as possible. Cut the pears in half and core with a melon baller.
4. Reduce the heat to medium-low, and add the vanilla bean and seeds, and the cinnamon stick to the poaching liquid.
5. Add the prepared pears to the poaching liquid cored-side down. Cover the pears with the cartouche. Gently simmer, flipping the pears halfway through cooking time, until the pears are tender when pierced with a skewer, but still hold their shape, 15 to 25 minutes.
6. Remove from the heat and remove the cartouche. Allow the pears to cool in the poaching liquid.
7. If you would like to make use of the poaching liquid, remove the vanilla bean and cinnamon stick and then cook the liquid over medium-high heat until it reduces by half and becomes a thick syrup (keep an eye on the liquid—you don’t want it to darken too much). Drizzle the warm syrup over warm pears and serve with ice cream.
8. Poached pears can be stored in an airtight container in the poaching liquid in the refrigerator for 3 or 4 days. Reheat and prepare the syrup, if using, prior to serving.