FRANCOIS FERREIRA’S POACHED PEARS

FLAMBOYANT chef François Ferreira has brought out a new cookery book, Cupboard Cuisine, which uses one’s own well-stocked pantry as the basis for more than 180 recipes.

His retro-styled recipe for poached pears does call for fresh ingredients, but is still a simple dish to prepare. It serves four as a dessert. INGREDIENTS: 4 pears, peeled, with stalks 1 litre white wine 4 cloves 250ml creamed cottage cheese

100g glacé cherries, finely chopped

60ml (4 tablespoons) Bulgarian yoghurt or crème anglaise METHOD:

Core the pears from the bot- tom and poach in the white wine and cloves.

Remove the pears from the poaching liquid and set aside to cool.

Mix the cottage cheese and cherries together and fill the pears, from the bottom.

Arrange a pear per plate, cut a wedge out to reveal the pink filling and garnish with yoghurt or creme anglaise to serve.

ý Cupboard Cuisine by François Ferreira is published by Lapa Publishers and retails for R249.99.