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Poached pears with orange blossom
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4 medium conference pears, peeled with stalks left on
100g caster sugar
175ml dry white wine
3 oranges, 1 strip of zest, 75ml juice
½ tsp orange blossom water
4 tbsp Greek yogurt
30g unsalted pistachios, toasted and roughly chopped
1. Cut a thin, horizontal slice from the base of each pear. Dissolve the sugar in the wine and orange juice in a medium saucepan over a low heat. Turn up the heat and boil for 2 minutes, then add the orange zest. Reduce the heat to low and add the pears. Cut a circle of greaseproof paper, slightly larger than the saucepan diameter, then scrunch it up and sit it on top of the pears. Cover and gently simmer for 30 minutes, turning occasionally, until tender but still holding their shape.
2. Transfer the pears in their syrup to a bowl and add the orange blossom water. Allow to cool, then cover and chill for 8-24 hours, turning the pears every few hours. To serve, put each pear upright on a plate and drizzle with a little syrup. Add a spoonful of the yogurt to each plate and serve scattered with the pistachios.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.
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