Poached pears with bay and lemon

Prep time: 10 minutes, plus cooling time Cook time: 1 hour

Serves 4

Simple to make, starring simple flavours.

INGREDIENTS

– 4 pears

– juice of 2 lemons, plus 2 broad strips of lemon zest

– 500ml dry white wine

– 175g granulated sugar

– 1 tsp white or black peppercorns

– 4 bay leaves

– crème fraîche or whipped cream, to serve

METHOD

Peel the pears, halve them lengthways, core and immediately put into a bowl with the juice of 1 lemon, turning the pears over to make sure they’re covered in juice.

Put the rest of the lemon juice in a saucepan with the lemon zest, wine, sugar, peppercorns, bay leaves and 500ml water.

Bring to the boil, stirring to help the sugar dissolve, then turn down the heat and simmer for 20 minutes.

Add the pears and poach them for 15-20 minutes, depending on their ripeness and size (start checking after 10 minutes if they are quite ripe).

Remove the pears with a slotted spoon and set them on a plate or tray, in a single layer (laid too close they will continue to cook in the residual heat, finishing too soft).

Boil the poaching liquor until you have about 200ml left. Leave to cool.

Transfer the pears to a dish, and pour over the poaching liquor.

Serve at room temperature, along with crème fraîche or whipped cream.