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Vanilla and rosé-poached pears
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If you’ve never tried cooking pears in rosé wine before, you’re in for a treat; it tempers their intense sweetness perfectly.
1 vanilla pod, split
110g caster sugar
400ml Porcupine Ridge Rosé
4 medium conference pears, peeled (stalks intact)
1 strip pared lemon zest
4 heaped tbsp fromage frais
1. Using the tip of a sharp knife, scrape the seeds from the vanilla pod and set aside. Put the empty pod in a medium pan with 100g caster sugar and the wine. Cut a thin slice from the base of each pear, so they can stand upright. Set the pan over a low heat and stir to dissolve the sugar, then turn up the heat and boil for 2 minutes. Turn the heat back down to low and add the lemon zest and pears. Cut out a circle of baking parchment, slightly larger than the diameter of the pan, and scrunch up. Unfurl the parchment, then rest it on top of the pears to help keep them submerged. Cover with a lid and simmer gently for 30 minutes, occasionally turning the pears in the liquid, until just tender.
2. Transfer the pears to a bowl and return the pan to the heat. Bring to the boil and simmer, uncovered, for 2-3 minutes, until the liquid is reduced by one third. Set aside to cool for 10 minutes. Pour the syrup over the pears and set aside to cool a little. Either serve warm straight away or cover and chill for at least 4 (or up to 24) hours, turning the pears in the syrup every now and then so that they macerate evenly.
3. In a small bowl, stir the remaining 10g caster sugar and the reserved vanilla seeds into the fromage frais. Put each pear upright in a serving bowl and spoon enough rosé syrup over to coat generously. Serve with spoonfuls of the fromage frais alongside.
This recipe first appeared in Waitrose & Partners Food, February 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in January 2020.